Vegan Key Lime Sugar Cookies

I have always loved anything key lime. Key lime pie was one of my favorite desserts growing up, because I loved the balance of tart and sweet in the creamy filling, and just the heavenly aroma of the limes. I still feel the same way, and the scent of lime reminds me of summer and warm weather. Although it isn't Summer, we have just barely gotten into Spring, I decided to make some key lime sugar cookies last weekend. I am so ready for warm weather and it was making me a little sad that we were supposed to get snow later in the week, so I figured I would enjoy Summer in the form of cookies.

I used my classic sugar cookie base, one that turns out tender, buttery and melt in your mouth delicious. It is based off of my Grandma's sugar cookie recipe actually, the one I used to make before I went vegan that always impressed everyone and they were going back for seconds. Some sugar cookies are just like "meh this is ok but nothing special" but these are crave worthy. I actually made this batch gluten free, because I had some Bob's Red Mill all purpose gluten free baking flour on hand.

I wanted them to have plenty of lime flavor so I added it in both zest and juice form. I sweetened these with xylitol because I don't buy refined white sugar and it is what I use when I don't want my baked goods to turn brown or have a flavor like when I use coconut sugar. The dough smelled amazing thanks to the fresh limes, and it tasted even better.

The cookies baked up beautifully and although I could have enjoyed them just as they were I figured they would be even better and prettier with a tart lime glaze. They were sooo good! Rich and buttery, with the aroma of lime and a just the right amount of tartness to balance out the sweet. If you are a key lime fan like me, give these a try!

Vegan Key Lime Sugar Cookies

Makes 24 cookies  

Ingredients:  

Cookies:

• 2 Tbsp ground golden flax seed
• 1/4 cup filtered water
• 2 Tbsp lime juice
• 2 Tbsp lime zest
• 1 cup virgin coconut oil, warmed to liquid
• 1 1/2 cups xylitol* (coconut sugar may be used but keep in mind the cookies will not be the same pretty yellow color)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/8 tsp spinach powder (optional for color)
• 3 1/2 cups all purpose gluten free flour

Glaze:

• 1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
• 3 Tbsp lime juice
• 1 Tbsp maple syrup

Instructions:

1. In a small bowl, whisk together the flax seed, filtered water and lime juice and zest.  Set aside in the refrigerator for 15 minutes.
2. In a large bowl, mix coconut oil with xylitol and mix until well combined.
3. Mix in the vanilla extract and flax mixture until well combined.
4. Add the baking soda, salt, spinach powder then the flour, a cup at a time, mixing between each addition, until well combined.
5. To bake, Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
6. Place in the oven, and bake for about 15-18 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
7. To make the glaze, whisk all of the ingredients together (if it seems too thick to drizzle, add a little more lemon juice to it).
8. Drizzle the glaze over the cookies.
9. Place the cookies in the freezer until the glaze is set.
10. Enjoy!

*Do not feed these cookies to dogs, xylitol is toxic to dogs similar to how chocolate is.