Lemons are one of those ingredients that makes a dish, drink or recipe instantly more summery. Whether it’s lemon slices in a cold glass of water or lemon zest on top of a scrummy cheesecake – it can really lift a dish and make it extra summery! Lemon and coconut work perfectly together in these cookies – they’re soft, chewy, perfectly sweet and very tasty!
As I’m still experimenting with my recipes and general gluten free baking, I was so surprised when most of these cookies disappeared within minutes of them coming out of the oven! Clearly they have the seal of approval from the family and I can’t get enough of them. Let me know what your favourite summer ingredient is and I’ll include it in an upcoming recipe!
Makes 12 cookies;
– 1 cup GF oats (100g)
– 3/4 cup ground almonds (90g)
– 1/2 cup coconut sugar (100g)
– 1/4 cup desiccated coconut (15g)
– 1 tsp baking powder
– 1 tbsp chia seeds
– 1 egg *
– juice and zest of 1/2 a lemon
– 2 tbsp coconut oil, room temperature
– 2 tbsp honey (or alternative liquid sweetener)
– 1 tsp vanilla extract
* egg replacement – 1tbsp ground flaxseed mixed with 3 tbsp water. Let it sit for 15 in the fridge.
Stir all the dry ingredients together in a bowl until fully mixed. In a separate bowl stir together the wet ingredients, making sure the coconut oil has been fully mixed in and there are no lumps.
Pour the wet ingredients in the dry ingredients, stirring until JUST combined. Place in the fridge for 30mins.
Preheat oven to 160C/320F/gas mark 3 and line a baking tray with greaseproof paper.
Spoon the mixture onto the baking tray in 12 mounds, using a spoon or fork to press the moulds into cookie shapes. Make sure you don’t flatten them too much though as they spread out as they bake!
Bake for 12mins, take out of the oven and let them cool completely before putting them in an airtight container.
Store in the fridge to keep them fresh.