Lately, I've been using lemons to make infused water that I bring to school. Basically, I just slice some lemons and maybe some other fruits like limes, oranges, raspberries, etc and put them in my water overnight. It gives the water a flavour which makes me drink more, flushes toxins, improves skin and many more benefits. To find recipes and learn more, click here.
As for my photo shoot today, the photo below is one of the few that turned out bright enough. All the others were way too dark. I think it must be because I took the pictures in the evening when the sun wasn't the brightest and I didn't use flash. There is no way I will use flash. Flash makes photos have terrible quality and an unnatural look to it. At least, whenever I use it that's what happens...
Anyways, on to the recipe!
Adapted from Empowered Sustenance
For the cookies
- 1/3 cup coconut flour
- 1/3 cup arrowroot flour
- 1 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- pinch of turmeric (for colouring)
- freshly-squeezed lemon juice from one lemon (about 1/4 cup)
- freshly grated lemon zest from one lemon (about 1 tbsp)
- 1/4 cup applesauce, at room temperature
- 1/4 cup coconut butter, softened (I put mine in the microwave for 45 seconds)
- 2 tablespoons honey
- 2 tablespoons coconut oil (melted)
- 1 tsp vanilla extract
- 1 egg
For the icing
- 1/4 cup arrowroot flour
- 2 tablespoons honey
- 1 1/2 teaspoons lemon juice
- Preheat oven to 325, and line a cookie sheet with parchment paper.
- In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, cream of tartar, baking soda, salt and turmeric.
- In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
- Add egg to stand mixer. Beat on medium to incorporate.
- Add dry ingredients to stand mixer, beating on medium until combined.
- Using a tablespoon, scoop out dough, roll into balls and place onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2" circles.
- Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely.
- Whisk all icing ingredients together. Drizzle over tops of cooled cookies. I spooned the icing into a small ziploc, cut the tip and drizzled it on the cookies.
- Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.
Makes 24 Cookies