Citrus Spice Cookies (aka Salted Margaritas)
Gluten free, flourless, vegan, heart-healthy
If you crave the tangy flavor of Salted Margaritas, then these cookies will hit your sweet spot. With lots of lime juice and zest, these bright cookies will wake up your senses. Add two forms of ginger - plus salty tops - and you have a perfect “citrus spice cookie”. I used almond flour and ground pistachios for texture and a slight green color. The crumb is so tender, it literally melts in your mouth. Mixed in one bowl in a matter of minutes, these cookies will become a staple in your repertoire and will delight you with every bite.
Citrus Spice Cookies (aka Salted Margaritas)
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Dry
1 and 1/2 cups almond flour
1/2 cup ground raw pistachios
1 tablespoon garbanzo bean flour
1 and 1/2 teaspoons ginger powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Wet
1/3 cup maple syrup
1/4 cup coconut oil
2 tablespoons lime juice (1-2 limes)
1 tablespoon lime zest (1 lime)
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
1/4 cup candied ginger
Tops
lime zest
large crystal salt
ground pistachios
Makes 20 cookies
Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. In a large bowl stir together dry ingredients: almond and garbanzo bean flours, ground ginger, salt and baking powder. Whisk to combine, make a well in the center of the dry ingredients.
3. Add into the well wet ingredients: maple syrup, coconut oil, lime zest, lime juice, ground flax and vanilla. Stir together until a thick dough forms. Stir in candied ginger.
4. Scoop heaping tablespoon size balls onto each cookie sheet. Gently flatten balls into small rounds about ½-inch (1,5 cm) thick. Tuck in and smooth the sides so you have pretty cookies. Stick your finger in the center to create a well for the pistachios and salt.
5. Top each cookie with a pinch of large crystal salt and a large pinch of ground pistachios.
6. Bake 15 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside. Once cooled top each cookie with fresh lime zest.
Find the ingredients & tools to make this recipe:
Photos by Milkshake Creative
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