Soft and Chewy Lemon Coconut Cookies
Soft and Chewy Lemon Coconut Cookies- made with fresh lemon zest and naturally sweetened with coconut sugar. You won’t be able to eat just one! (vegan + gluten-free)
When you think of Easter desserts what’s the first thing that comes to mind?
For me it’s sugar cookies. I know, I’m weird.
It’s because when I was little we went to an Easter celebration at a local church and I ate so many sugar cookies that I got sick all that night and the next day. It might have been from something more than the sugar, but whatever it was it left a scar. That was officially the end of my relationship with sugar cookies.
These Soft and Chewy Lemon Coconut Cookies are my new Easter favorite. They’re made with whole grain oat flour and Bob’s Red Mill Super-Fine Almond Flour for a nutritious blend that offers a significant serving of fiber.
Fresh lemon zest, unsweetened shredded coconut and unrefined coconut sugar give them a bright citrusy flavor with a hint of sweetness that’s addicting in the best way possible.
The trick to getting the perfect soft and chewy texture for these cookies is whipping the solid coconut oil with the coconut sugar. I discovered this with my favorite chocolate chip cookie recipe. I know it’s an extra step but trust me, it’s worth it. Besides, all of the ingredients are mixed in the same bowl so the easy clean-up makes up for it.
If you’re not into coconut oil, you could also use dairy-free butter. Just remember to press them down before baking because they don’t spread as much with butter!
Soft and Chewy Lemon Coconut Cookies
Prep Time: 10
Cook Time: 12
Total Time: 22
- 1/3 cup solid-state coconut oil*
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon lemon juice
- 2 tablespoons non-dairy milk
- 1/2 cup unsweetened shredded coconut
- 1 cup Bob’s Red Mill Almond Flour
- 1 cup oat flour**
- 1 teaspoon baking soda
- 1/2 teaspoons salt
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract, lemon zest, lemon juice and almond milk. Continue to mix for another 15 seconds.
With the mixer running add the shredded coconut, almond flour, oat flour, baking soda, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Gently press down to flatten. Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds to soften. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both, if you prefer.
**Be sure to use certified gluten-free oat flour for allergies.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.