Valentine’s Day is this week! I wanted to make sure that I left you with a brand new pretty treat to inspire a little heart-day baking. I loooooove the combination of lemon, coconut and almond. In fact the only thing that could make it better would be to slather it in raspberry jam. So I did that too!

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

These are a shortbread-esque cookie with a buttery, crumbly texture that softens when you add the jam. They are very Valentine’s day friendly but would be lovely anytime- especially with a cup of tea or coffee!

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

The kids had fun making these, since anything that involves cookie cutters is “fun.” We sprinkled them with powdered sugar, but you could also sprinkle them with plain sugar or sprinkles before baking them, or even ice them with this Vegan Royal Icing

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

Look for a post filled with ideas for Valentine’s Day fun coming tomorrow!

Lemon coconut almond cookies (vegan and gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 2 cups All-purpose baking flour (I used bobs red mill in a dark red bag)
  • ½ cup almond flour
  • ½ cup shredded unsweetened coconut
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon xanthum gum
  • 1 cup room temperature vegan butter
  • 2 teaspoons vanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons non-dairy milk
  • ¼ cup powdered sugar for rolling out cookies
  • raspberry jam and extra powdered sugar for topping them
Instructions
  1. Preheat the oven to 350 degrees. Prepare the sheetpans with silpats or parchment paper.
  2. In the bowl of a food processor, combine the dry ingredients. Add the room temperature vegan butter, the vanilla and lemon zest, and non-dairy milk. You will have a dough that is a little crumbly, but comes together when pinched.
  3. Dust the counter with powdered sugar and turn the dough out. Shape into a disc and use the powdered sugar on top and roll out into ⅛” thick. Use cookie cutters and gently transfer the cookies to the prepared sheetpans.
  4. Bake the cookies for 9-10 minutes and then let them cool before transferring to a countertop. Continue until all of the dough is used. You can sandwich with raspberry jam or dust with powdered sugar to serve.

 

Print Recipe  

Valentine’s Day is this week! I wanted to make sure that I left you with a brand new pretty treat to inspire a little heart-day baking. I loooooove the combination of lemon, coconut and almond. In fact the only thing that could make it better would be to slather it in raspberry jam. So I did that too!

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

These are a shortbread-esque cookie with a buttery, crumbly texture that softens when you add the jam. They are very Valentine’s day friendly but would be lovely anytime- especially with a cup of tea or coffee!

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

The kids had fun making these, since anything that involves cookie cutters is “fun.” We sprinkled them with powdered sugar, but you could also sprinkle them with plain sugar or sprinkles before baking them, or even ice them with this Vegan Royal Icing

Lemon Almond Coconut Sugar Cookies (vegan and gluten-free) from HeatherChristo.com

Look for a post filled with ideas for Valentine’s Day fun coming tomorrow!

Lemon coconut almond cookies (vegan and gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 2 cups All-purpose baking flour (I used bobs red mill in a dark red bag)
  • ½ cup almond flour
  • ½ cup shredded unsweetened coconut
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon xanthum gum
  • 1 cup room temperature vegan butter
  • 2 teaspoons vanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons non-dairy milk
  • ¼ cup powdered sugar for rolling out cookies
  • raspberry jam and extra powdered sugar for topping them
Instructions
  1. Preheat the oven to 350 degrees. Prepare the sheetpans with silpats or parchment paper.
  2. In the bowl of a food processor, combine the dry ingredients. Add the room temperature vegan butter, the vanilla and lemon zest, and non-dairy milk. You will have a dough that is a little crumbly, but comes together when pinched.
  3. Dust the counter with powdered sugar and turn the dough out. Shape into a disc and use the powdered sugar on top and roll out into ⅛” thick. Use cookie cutters and gently transfer the cookies to the prepared sheetpans.
  4. Bake the cookies for 9-10 minutes and then let them cool before transferring to a countertop. Continue until all of the dough is used. You can sandwich with raspberry jam or dust with powdered sugar to serve.