Raise your hand if you love lemon… more than any other flavor… like your world revolves around it… in kind of an obsessive way? *Me too*
There’s this huge Lemonade Stand Day event in our city every August. It raises money for the Children’s Hospital so we’re big supporters. And it also gives the kids a chance to be hands-on in raising money for a great cause. Two years ago, I made Lemon Sugar Cookies to sell at our stand, along with the lemonade. And they were a mega-hit! Like a drive-back-for-seconds hit.
So when I was thinking of fun new cookie dough flavors to try, the lemonade stand brought back some warm and fuzzy memories all around, and I had to give lemon cookie dough a try. Well, friends, I’m so excited to share this one with you. Because it’s honestly my favorite raw cookie dough recipe EVER. (Check my many other cookie dough posts – I never say that because this one is IT!)
These Lemon Sugar Cookie Dough Balls are dangerous. I cannot stop myself when I know they’re in the fridge. I’m almost afraid to make them, because I know I’ll eat the entire batch within 24 hours. (Our dog looks forward to the extra-long walks I take her on when I binge eat half of these cookie dough balls within an hour of making them.)
How do you make them?
In 10 minutes, you can combine and roll these cookie dough balls, and have them chilling in the fridge getting ready to be devoured.
To begin with, melt the coconut oil but don’t let it get too hot. That will just take extra chill time, and we don’t want any more time than necessary to stand between us and cookie dough perfection.
Next, add the coconut flour, almond flour sea salt, and 3 tbsp of cane sugar to a bowl and whisk or stir gently with a spatula to combine. Then add your melted coconut oil, vanilla, lemon juice, and zest to the dry ingredients. Fold everything together with a spatula, and a cookie dough texture will magically appear.
Depending on the size of the lemons you had, you may or may not need the plant-based milk. If you had large lemons, you likely won’t need any milk. With smaller lemons, add 1 tbsp dairy-free milk at a time. Fold it in completely and check the texture again before proceeding with another tablespoon (if needed). You want the dough to be wet, delicate, and just able to stick together into a ball-like shape for rolling through the cane sugar coating.
Once they’ve been rolled through the cane sugar to coat, place the cookie dough balls on a parchment-lined baking sheet. Chill them in the fridge for an hour to set the coconut oil, which gives them the perfect cookie dough texture. Then see how long they last before everyone eats them up. My guess – not long!
These lemon sugar cookie dough balls are
- Bright and fragrant with pure lemon flavor
- Lightly sugar-coated for texture and sweetness
- Soft and chewy like the real pre-oven dough
- Packed with nut-based protein
- Easy to make in 10 minutes
- Highly addicting!
More cookie dough recipes coming your way
- Ginger Cookie Dough Balls
- Chocolate Chip Cookie Dough Balls
- Peanut Butter Chocolate Chip Cookie Dough Balls
- Date Sweetened Chocolate Chip Energy Balls
So here they are, my all time favorite cookie dough balls: Lemon Sugar made with coconut flour! I love, love, love these cookie dough balls, and I hope you love them too. If you make these lemon sugar cookie dough balls, let me know what you think. Drop us a comment, picture or rating below and most importantly – Enjoy!
Lemon Sugar Cookie Dough Balls – Coconut Flour
- 6 tbsp Coconut Flour
- 6 tbsp Almond Flour
- ¼ cup Coconut oil, melted
- 5 tbsp Cane sugar, divided 3 tbsp for dough, 2 tbsp for rolling
- 1 tsp Pure vanilla extract
- ¼ tsp Sea salt
- 2 Lemons, Juiced and Zested ~6 tbsp lemon juice
- 2 tbsp Plant based milk if needed, I used soy to keep it nut free
- Combine almond flour, coconut flour, 3 tbsp cane sugar and salt in a mixing bowl and stir until evenly mixed
- Fold in melted coconut oil, vanilla, lemon juice and lemon zest until evenly combined and a cookie dough texture appears
- Depending on the amount of juice in your lemons, you may or may not need the plant based milk – if the taste and texture are too dry, add 1 tbsp milk at a time until the dough comes together into balls
- Use a cookie scoop or your hands to shape into balls
- Place 2 tbsp cane sugar into a bowl, and roll the shaped balls through the cane sugar until well coated, then place on lined baking sheet or plate
- Refrigerate ~1 hour or until set
- Yay! They're ready to enjoy!
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