Healthy baking can be tough because so many baked goods are loaded with sugar, refined flours and unhealthy fats. These cookies have non of that! My Lemon Coconut Cookies are made with high quality ingredients and are low in sugar [unrefined, of course!], making them a great treat for myself and my family. They’ve also been toddler and husband tested and approved. I hope you enjoy them as much as we do!
Recipe and directions below.
Grain-Free, Dairy-Free Lemon Coconut Cookies
servings: about 30 small cookies
INGREDIENTS
- 1 ½ cups almond flour/almond meal
- ½ cup unsweetened shredded coconut
- ¼ cup coconut sugar
- 1 egg
- zest + juice of one medium-sized lemon
- ¼ cup unrefined coconut oil, melted
- ½ tsp baking soda
- ¼ tsp sea salt
DIRECTIONS
Preheat oven to 350°. In a large mixing bowl, add all ingredients and mix well to combine. Spoon out small tablespoon size cookies onto a parchment paper lined baking sheet [I used a .25 ounce scoop to get uniform cookie size and shape]. Bake for 8-10 minutes until golden brown. These cookies don’t spread much so you can usually fit about 30 cookies onto one baking sheet. Let cook for a few minutes and transfer to wire rack until completely cooled. Store in refrigerate for up to one week, if they last that long! Enjoy!
- 1 ½ cups almond flour/almond meal
- ½ cup unsweetened shredded coconut
- ¼ cup coconut sugar
- 1 egg
- zest + juice of one medium-sized lemon
- ¼ cup unrefined coconut oil, melted
- ½ tsp baking soda
- ¼ tsp sea salt
- Preheat oven to 350°.
- In a large mixing bowl, add all ingredients and mix well to combine.
- Spoon out small tablespoon size cookies onto a parchment paper lined baking sheet [I used a .25 ounce scoop to get uniform cookie size and shape].
- Bake for 8-10 minutes until golden brown.
- These cookies don't spread much so you can usually fit about 30 cookies onto one baking sheet.
- Let cook for a few minutes and transfer to wire rack until completely cooled.
- Store in refrigerate for up to one week, if they last that long! Enjoy!
Have you tried these cookies yet? Let me know in the comments below!
I accidentally doubled the coconut sugar. Then mealy. Doubled lemon juice but left just the single lemon zested. Used 2 large eggs. Baked 12 to 14 minutes, or until bottom nicely brown. Next time I would make the ball of dough smaller so they cook through more. These are still wet on the inside. Very lemony. Lemon Lovers Unite!!!