There is something so refreshing and comforting to me when lemon and baking is combined. I honestly can’t think of one lemon flavored dessert I would refuse. I make these simple, moist and chewy coconut lemon cookies when I want something naturally gluten-free and when I feel like a guilt-free baked lemon treat!
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These cookies are soft and perfect to make ahead for the week’s lunch boxes or when you need a little something sweet with that cup of herbal tea. These cookies have a simple lemon glaze that you can choose to add or not. I have made them both ways and it’s good either way. These cookies are naturally gluten-free and substitute maple syrup for honey makes them a great vegan cookie. I have added poppy seeds, dried lavender and chia seeds to this recipe as a nice addition, and all versions go over great with my whole family.
Glazed Coconut Lemon Cookies
Ingredients
Cookies
- 1/4 cup coconut oil
- 1/4 cup honey use light maple syrup for vegan option
- 1/8 cup coconut sugar
- 1 large lemon use the lemon zest and juice, leaving 2 tbsp. of juice for the glaze
- 3 tbsp warm filtered water
- 1/4 tsp fine sea salt
- 1 tsp vanilla
- 1/4 tsp baking soda
- 3/4 cup almond flour
- 1/4 cup coconut flour
For the Glaze
- 2 tbsp lemon juice
- 1 tbsp manuaka honey or powdered sugar for vegan option
- 1 tsp chia seeds optional to sprinkle on
Instructions
- Preheat oven to 350 degree’s. Line a baking sheet with parchment paper.
- Place wet ingredients (except water) into a bowl and beat till mixed. Mix all dry ingredients together and slowly add them to the wet mixture beating on low-medium speed. 3) Add the water 1 tbsp. at a time to achieve the right cookie dough consistency.
- Using a tablespoon or a small ice cream scoop, scoop out about a tablespoon of dough and roll it into a ball. Place cookies 2 inches apart on the parchment and bake for 10-12 minutes.
- Remove cookies from the oven and place on a rack to cool.
- Mixed reserved lemon juice and warmed honey in a bowl and brush them overtop of cookies (a vegan option is to swap the honey for powdered sugar to make a sweet, lemon glaze). Sprinkle with chia seeds and enjoy.
