I love to cook and bake. It’s no secret. And, as much as I like to believe that I’m the perfect boyfriend (right, john.e?), there’s one thing that I hear every single time I prepare a meal, a snack, or a treat. “It needs lemon.” Thanksgiving dinner needed lemon. French Fries needed lemon. Tofu and Bok Choi stir fry needed lemon. Every. Damn. Time. So, you want lemon, john.e? Here’s your damn lemon!!
These cookies are so moist and chewy, and very, very lemony – but not the sour, pucker-your-lips and squint-your-eyes type of lemony. Just refreshingly lemony. And, oh so delicious! Makes 20 cookies.
Gather the following items:
- 1/2 cup sugar (plus more for rolling – we’ll get to that a little later)
- 1/2 cup coconut oil (room temperature)
- 1 tablespoon fresh lemon juice (be prepared to have more on hand just in case)
- 1/4 tablespoon lemon zest
- 3 tablespoons molasses
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Preheat your oven to 350 degrees and line a baking sheet with a Silpat liner or parchment paper. Cream together the coconut oil and sugar until fluffy. Then mix in the lemon juice and zest, followed by the molasses. Sift in the flour, salt, and baking powder and fold into the mixture until smooth.
Once I got to this point, my batter was a little dry. Add another tablespoon of lemon juice if needed and mix well. Continue adding lemon juice until you can roll the batter into 1″ balls. When all was said and done, I added a total of 5 tablespoons of fresh lemon juice to this recipe. After you have rolled all of your batter into 1″ balls, roll the balls lightly in sugar until even coated. Place the balls on the Silpat lined baking sheet, and with your thumb, press lightly in the middle of the cookie to form a dent. Bake the cookies for 10-12 minutes. Enjoy!
P.S. I love you, john.e!
Nutritional Information: 1 Serving = 1 Cookie
- Calories 135
- Sodium 109
- Carbohydrates 18
- Protein 1
- Fat 6
- Saturated Fat 5
- Cholesterol 0
- Sugar 8
- Fiber 1