Candied Lime, almond, coconut cookies. Vegan.

Phew, Veganmofo Post 18... These lime coconuty chewy cookies.. You can use lemon instead of lime too!

I have these bunch of pictures all sitting there to get posted..now if I can just find some time to edit them and write up the recipeas! I think a good part of November I will just try some of the bookmarked recipes and put up pictures! So many food bloggers and such creativity this month of VeganMofo!

Check out more cookies on my cookies round up post here!

This past week, I baked a Candied Papaya Cake, Carrot Coconut Cake and a Zucchini almond cake! All celebrating birthdays and days with parents.:) Dont you love when parents or family visit! Now onto the cookies...

Ingredients: 8-9 cookies

Candied Lime:

• 1/2 medium lime, sliced into 1-2mm slices
• 3/4 cup water
• 4 Tablespoon raw sugar or jaggery or any sweetener that can caramelize a bit (if using jaggery, it caramelizes and thickens more than sugar)

Cookies:

• 2 teaspoons flax meal
• 2 Tablespoon hot water
• 2 Tablespoons Raw turbinado sugar or coconut sugar or jaggery or sweetener of choice( I used 1 Tbsp for mild sweetness.)
• 3 -4 Tablespoons sweet syrup(from the candied lime).
• 1 Tablespoon vegan butter or organic canola oil
• 1 Tablespoon virgin coconut oil
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 2 Tablespoons dried coconut flakes
• 2 Tablespoons oat flour (Bob's Red Mill Organic Old Fashioned)
• 2 Tablespoons Almond meal
• 1/2 - 2/3 cup self rising flour or all purpose + 1/4 tsp baking powder

Directions:

1. In a pan, add a cup of water and bring to a boil. Add the sugar, and mix well. Simmer for 2 minutes.
2. Add in the sliced lime and cook on low heat for 30-40 minutes or until the syrup thickens and starts to bubble up.
3. I got about 5-6 Tablespoons of thick syrup with lime slices in it. You can remove the lime slices and coat them with powdered sugar and keep refrigerated for a few weeks. I chopped up the slices into small pieces and left them in the syrup, since I was going to use them within the next few days.
4. I used 3-4 Tablespoons of the syrup in the cookies and The remaining syrup went in some multigrain pancakes, which turned out an amazing. fluffy and limey! My multigrain pancake recipe here.

Cookies:

1. In a bowl, mix the flax meal and hot water and let sit for a minute.
2. Add in the room temperature vegan butter, coconut oil, sugar and lime syrup and mix well by hand or by hand mixer until the mixture feels light.
3. Blend/grind the almonds and oats to a coarse flour along with the baking powder and keep aside.
4. To the oil and sugar mix, add in the ground almonds, ground oats, coconut flakes, salt, self rising flour, candied lime pieces and mix till just about combined. Add in more flour if needed to get gooey muffin mixture kind of consistency. Keep this mixture more flowy and gooey, more like a thick batter and unlike the oat cookie dough, where the mixture is slightly stiff.
5. Oil a spoon and pick up tablespoon full batter-y dough, drop them and flatten on parchment paper. Thinner the better. Shape with oiled hands.
6. Bake in preheated oven at 350 degrees F for 11-14 minutes(add minutes depending on the thickness of the cookie). The cookies should not be runny or liquidy when done and just about starting to brown on the edges.
7. Take cookies off baking tray and cool on rack for a few minutes if you can:)
8. Store in airtight container for a week or so. You can use lemons to make these candied lemon cookies, since lime is more citrusy and strong sometimes bitter flavored compared to lemons. Another way To reduce bitteryness, substitute the lime syrup with maple or agave.

These cookies are heading to Lisa's allergy friendly Lunchbox and Amy's Slightly Indulgent Tuesdays.

And also at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO