Anytime that you use fresh thyme in a dessert recipe, you know you’re being fancy!
These dainty little sugar cookies are a wonderful detour from all of the chocolate treats that circulate during the holidays. After frosting and decorating, keep these cuties in the fridge or freezer to ensure freshness and to keep them sturdy.
- ½ cup coconut oil
- ½ cup palm shortening
- 1 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅛ teaspoon sea salt
- 3 egg yolks
- ½ teaspoon vanilla extract
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 2 tablespoons arrowroot starch
- 1 tablespoon Lemon Zest, plus more for garnish
- 1 tablespoon fresh thyme, plus more for garnish
- 6 tablespoons coconut oil
- 2 tablespoons raw honey
- ¼ teaspoon lemon flavor
- Preheat the oven to 325 degrees F. Lightly grease a baking sheet with coconut oil.
- In a large mixing bowl beat the coconut oil and palm shortening with an electric mixer on high speed for 30 seconds. Add coconut palm sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg yolks and vanilla until combined. Beat in the almond flour, coconut flour and starch. Fold in the lemon zest and fresh thyme. Chill the dough in the fridge for 15 minutes.
- Shape 1 Tablespoon of dough at a time into balls. Place 3 inches apart on the prepared cookie sheet and do not press the dough down. The cookies will expand while baking. Bake for 8-10 minutes, until golden and set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack. Chill in the fridge before frosting.