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Glazed Coconut Lemon Cookies

These quick and easy cookies are naturally gluten-free with vegan substitutions. The lemon flavour with the hint of coconut from the coconut flour make them a moist and light.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 12 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.

Notes

Keep these cookies in an airtight container in the fridge or double the recipe and freeze them for quick lunchbox snacks for the month.