Key Lime Cookies



1 1/2 cups gluten free flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

3 Tbs lime zest freshly grated – approx 3 regular/6 key limes

1 1/4 cup organic coconut sugar

1/2 cup vegan butter, room temperature

2 Tbs plain coconut yogurt

4 tsp lime juice, freshly squeezed

1Tbs lime juice, freshly squeezed

Violife vegan cream cheese


Preheat your oven to 350°F. Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour baking soda, baking powder, and salt, and set aside.

Mix the dry ingredients- Add the flour, baking soda, baking powder, and salt to the bowl. Set aside.

Flavor the sugar- Zest the limes. Add the sugar, lime zest, 1 Tbs lime juice to a separate large mixing bowl and use your fingertips to rub the zest into the sugar. Separate ¼ cup of the lime sugar mixture into a small bowl and set aside for coating the cookies before baking.

Mix the wet ingredients- To the remaining lime sugar, add the butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Add the vegan cream cheese or yogurt and lime juice and whisk again until combined. 

Fold dry into wet ingredients.

Chill the dough: Cover the bowl of cookie dough and place it in the fridge for at least 15 minutes.

Shape and roll- Scoop out 12 portions and roll them into balls. Roll each cookie in the reserved lime sugar and place them on the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter.

Allow the cookies to sit on the baking tray to cool for about 5 minutes.