Ingredients
Scale
Cookies:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk, room temperature
- 1 tbsp lemon juice
- zest from 1 lemon
- 1 teaspoons vanilla extract
- 4 tbsp chopped fresh rosemary
Icing:
- 1 cup confectioner’s sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- In medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy.
- Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
- Pop in the fridge for 10 mins or longer if needed to enable it to firm up.
- Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet.
- Flatten slightly with fingers to 1/2-inch thick.
- You can wet your hands to make it easier working with the batter. Bake cookies for 8-10 minutes. Do not over bake, as cookies won’t turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.When cookies have completely cooled, prepare the icing. In a mixing bowl, combine the confectioners sugar and lemon juice.
- Mix well and drizzle across the tops of the cookies. Top with lemon zest and rosemary. Allow to set. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1