I’ve been stuck on making lime sugar cookies for a year now since I tried to make them last Christmas and they turned out awful. One of my favorite cafes in Oaxaca makes the best lime sugar cookies that are soft and pillowy with just the right amount of lime flavor. I wanted to make my own “healthy” version, but every attempt was either rock hard or crumbly.
This year, I was determined to make something I could finally share with you all. After three tries during the past week, I present to you the final product. Drumroll, please…
These cookies are gluten free and paleo, but I promise even the skeptics will love them. They are sweetened with honey and a touch of raw turbinado sugar.
The cookies turned out “cakey”, so after eating a number of them I realized they would be perfect as a whoopie pie. Enter my dear friend coconut whipped cream. Now we’re talking. The cookies are so much better with the addition of the whipped cream and I would 100% make these again. The “cakey-ness of the cookie pairs well with the cool and rich whipped cream for a healthy, yet delicious whoopie pie. Not overly sweet like the store-bought kind, and you know exactly what ingredients when into this version.
My new favorite trick is to keep a can of coconut cream in the fridge for when I need to make coconut whipped cream. I had mine in the fridge for weeks before I used it for this recipe and the coconut water separated really well from the cream, which meant I didn’t have to whip the cream too much for it to set.
You can save any leftover whipped cream to top hot chocolate or ice cream with, or you could just spoon it directly into your mouth. I won’t judge. These whoopie pies are a nice departure from the candy-laden, tooth-cracking sweets around the holidays. Enjoy!
What is your favorite way to eat coconut whipped cream?
- 1 and 1/4 cup + 2 tablespoons cashew meal
- 2 tablespoons coconut flour
- 2 tablespoons lime zest
- 2 tablespoons turbinado (or similar) sugar
- 1 teaspoon baking soda
- pinch of sea salt
- 2 eggs
- 1/4 cup raw honey
- 1 tablespoon fresh lime juice
- 1 teaspoon pure vanilla extract
- 1 can full fat coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- *Place coconut milk can in the fridge overnight.*
- Add cashew meal through sea salt to a medium sized bowl. Whisk to combine and set aside.
- Add eggs, honey, lime juice, and vanilla extract to a small bowl and whisk to thoroughly combine.
- Add wet ingredients to dry and stir until incorporated. Place in the fridge to chill for 30 minutes.
- Meanwhile, preheat your oven to 350 degrees F.
- Scoop out two tablespoons of dough and roll into a ball with your hands. Place on a greased or parchment paper-lined cookie sheet and flatten slightly with your palm.
- Bake for 10-12 minutes, rotating the cookie sheet halfway through, until cookies are lightly browned on the edges.
- Let cool completely.
- Flip coconut milk can upside down, open with a can opener, and poor coconut water out (save for a smoothie).
- Scoop coconut cream into a bowl or a food processor and whip for about 5 minutes, or until peaks form. Add maple syrup and vanilla extract and whip again to combine.
- Spread coconut whipped cream on one cookie and top with a second.
- Store in the fridge in an airtight container for up to five days.
Save leftover whipped cream to top hot chocolate or other desserts.