PALEO + VEGAN LEMON COCONUT THUMBPRINT COOKIES
There’s just something about lemon baked goods that gives me all the feels. I think it’s because they’re comforting (as all baked goods are), but also refreshing. It’s truly the best combo, isn’t it? Well these paleo + SCD friendly lemon thumbprint cookies are the perfect showcase of that intersection between comforting and refreshing!
This past week I was in LA for the Blogher Health conference with one of my best friends and, being the foodies we are, we ate ALL the best LA eats we could find. From the vegan wraps and an absurd amount of roasted veggies at the Erewhon hot bar, to raw vegan food at Wild Living Foods, to Kippy’s vegan ice cream, to giant chicken salads at Sweet Green… you would think our tummies would be very, very happy. And although they were happy due to how delicious all of the food was and we were overall happy because we knew how nourishing the food was, we actually ended up feeling pretty dang icky.
We realized, although we eat a lot of veggies and healthy foods at home, we were eating an insanely elevated amount on our trip. To put it into perspective - we were probably eating 8 servings of veggies at every lunch and dinner (on top of giant smoothie bowls loaded with fruit and avocado for breakfast…). Neither of us being vegan, we got a bit too excited about the high-quality, non-soy-or-grain-containing vegan food in LA and we paid for it.
It showed us that you truly can have too much of a good thing. Who would’ve thought I would be saying sometime you might need LESS veggies and more cookies!? ;) But I’m serious! Our bodies are all different and just because a food is healthy doesn’t mean it can’t make us feel less than ideal.
So take this as your reminder to truly tune in to your OWN body and make sure you’re making decisions that are healthy for it, not just “healthy” by definition.
It’s safe to say I was excited to be back in my kitchen, back experimenting with recipes and back eating a few less veggies and a few more paleo + SCD friendly lemon thumbprint cookies. Truly though - my body loves its veggies, but it also loves easier to digest options like baked goods, eggs, etc.
These paleo + SCD friendly lemon thumbprint cookies were the perfect way to welcome myself home from LA and get back into my happy-tummy, foodie groove. So from here on out I vow to eat more cookies and less veggies. Who’s with me? ;)
These cookies are the perfect dessert, snack or even quick breakfast to bring a little sunshine into your life! Being paleo, Specific Carbohydrate Diet friendly, gluten free, vegan and refined sugar free they’re also perfect for healing diets, those of you with gut health issues and food intolerances or simply as a healthier alternative to bring to the office, parties or family gatherings.
Packed with healthy fats and protein and no pesky refined sugar, they’re sure to curb your sweet tooth while also nourishing your body.
Paleo + Vegan Lemon Coconut Thumbprint Cookies
These paleo + SCD friendly lemon coconut thumbprint cookies are the perfect combo of comforting and refreshing! Free of grains, gluten, dairy AND refined sugar, making them the perfect healthy sweet treat, snack or breakfast cookie.
1/3 cup Sunflower Seed Butter (can sub peanut butter, almond butter or any other nut/seed butter!)
1/4 cup melted coconut oil
1/4 cup honey (can sub with maple syrup or date syrup for vegan option)
2 tsp pure vanilla extract
the juice of one full, medium-sized lemon
2 cups + 2 Tbsp almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut shavings
1/4 cup melted coconut butter
2 tsp lemon zest
Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or coating with coconut oil.
In a large bowl, mix together your sunflower seed butter (or nut/seed butter of choice), melted coconut oil, honey, vanilla extract and lemon (I simply juice my lemon by messaging it first, then cutting in half and squeezing by hand. If any seeds get into the bowl scoop them out with a spoon). Set aside.
In a separate bowl, mix your almond flour, baking soda, salt and coconut shavings.
Slowly add your dry ingredients to your wet ingredients and stir until combined.
Roll into cookies and flatten with your hand on the baking sheet, using your thumb to create little dents in the middle.
Bake for 12-15 minutes and let cool. As the cookies are cooling, once again press small dents into the middle (the original dents start to disappear while baking).
Once cooled, pour coconut butter to fill each dent. Place small pieces of lemon zest on top of the coconut butter and place in fridge to harden. Once hardened, enjoy!