Introduction

These Key Lime Cookies offer a refreshing twist on traditional cookies with their bright citrus flavor and tender texture. Made with almond flour and a zesty lime glaze, they are perfect for a light, sweet treat that feels both indulgent and fresh.

A stack of three round cookies is on a white plate with a white marbled texture background; each cookie is golden brown with a crumbly texture and is thick and soft-looking. The top cookie is covered with a smooth white icing that drips slightly down the sides, sprinkled with small green lime zest pieces, with one larger zest piece on top. There is another smaller stack of two cookies with the same icing in the background, and whole green limes are slightly blurred behind them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Almond Flour
3 tablespoons Maple Syrup
2 tablespoons Melted Coconut Oil
1/4 cup Lime Juice (from 2 key limes)
2 teaspoons Lime Zest (optional)
1/2 teaspoon Almond Extract
1/2 cup Powdered Coconut Sugar
1 tablespoon Lime Juice (for glaze)
1/4 teaspoon Vanilla Extract (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
Step 2: In a mixing bowl, combine the almond flour, maple syrup, melted coconut oil, 1/4 cup lime juice, almond extract, and lime zest if using. Stir well with a rubber spatula.
Step 3: When the mixture starts to look dry, use your hands to squeeze it into a dough ball. If it feels too dry, add a little extra lime juice to form a soft dough. If too wet, add more almond flour.
Step 4: Divide the dough into 9 equal portions. Lightly oil your hands and roll each portion into a ball.
Step 5: Place the dough balls an inch apart on the prepared baking sheet and gently press the top of each ball with the back of a spoon or your fingers to flatten slightly.
Step 6: Bake for 12–14 minutes or until the edges turn slightly golden brown.
Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before glazing.
Step 8: For the glaze, mix the powdered coconut sugar, 1 tablespoon lime juice, and vanilla extract in a small bowl until thick and smooth. If too thin, add more powdered sugar until it reaches the right consistency.
Step 9: Drizzle the glaze over the cooled cookies and garnish with additional lime zest if desired to enhance the lime flavor.

Tips & Variations

For a sweeter cookie, increase the maple syrup by a tablespoon or add more glaze.
Use fresh key limes for the most authentic citrus flavor, but regular limes work well too.
If you prefer a crunchier texture, add a tablespoon of chopped nuts like pistachios to the dough.
Make these cookies vegan by ensuring your powdered sugar is vegan-friendly and using maple syrup as the sweetener.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat slightly in a warm oven if you prefer a softer texture. The glaze may soften after refrigeration but will retain its flavor.

How to Serve

A white plate stacked with six round, golden-brown cookies topped with a creamy white glaze that drips down the sides, speckled with green lime zest. The top cookie is broken in half, showing a soft, crumbly light beige inside with small green flecks. Around the plate are whole and halved fresh limes with bright green skin, and a few dark green leaves, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered coconut sugar for the glaze?

Yes, you can substitute regular powdered sugar for powdered coconut sugar. The taste will be slightly different, but the glaze will still work well.

Do these cookies freeze well?

Yes, you can freeze these cookies both before and after glazing. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. Thaw at room temperature before enjoying.