Melt-in-your-mouth cookies that are also good for you! That’s how I would describe these. Filled with the goodness of coconut, lemon, and wholewheat for fiber, these cookies are the best.
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- 1 cup wholewheat flour
- ¼ cup low fat unsalted cold butter
- ¼ cup coconut oil
- 4 tbspns of organic honey
- 1 tspn baking soda
- 1 tspn salt
- Zest of 1 lemon
- Juice of half the lemon
Notes: While the butter must be cold (straight from the fridge), the coconut oil must be at room temperature, preferably, for easy handling.
- In a large mixing bowl, add the flour and butter, and with your finger-tips slowly break the butter cubes/pieces into the flour, till the flour-butter mixture almost resembles wet sand.
- Add the coconut oil, and start mixing again till the dough almost comes together
- Add the zest and juice of the lemon, baking soda, honey, and salt, and mix thoroughly again. Do not knead; just mix lightly with your fingers.
- After about a minute, the dough will start coming together. Form the dough into a log, place it in cling film, and roll the ends as if to form a sausage.
- Refrigerate the dough in the cling film for 30 minutes.
Preheat the oven to 150 C
- Take out the dough, unwrap, and cut the dough into discs. I cut them into disks of about 1/4th centimetre thickness.
- Bake them for 20-22 minutes. After around 12-14 minutes, reduce the temp to 120 C, and turn the tray, and continue baking.
After the cookies are completely cool, store them, and enjoy with tea!