Zesty Lemon Coconut Cookies
Zesty Lemon Coconut Cookies combine fresh lemon juice and zest with oats, millet flakes, and desiccated coconut. These crisp-edged, softly textured cookies are gluten-free, dairy-free, egg-free, and ideal for afternoon tea or a sweet snack.
Equipment
- Baking sheet
- Fine grater
- Large mixing bowl
- Measuring cups
- Measuring spoons
- medium mixing bowl
- Parchment paper
- Silicone spatula
- wire cooling rack
Ingredients
For the Wet Mixture
- 125 ml Olive Oil
- 4 tablespoons Unsweetened Soya Yogurt
- 1 medium Lemon juiced
- 2 medium Lemons zested
For the Dry Mixture
- 125 g Light Muscovado Sugar
- 165 g Gluten-Free All-Purpose Flour
- 75 g Gluten-Free Rolled Oats
- 40 g Millet Flakes
- 40 g Desiccated Coconut
For the Topping
- 1 tablespoon Desiccated Coconut
- 1 medium Lemon zested
Instructions
Prepare the Wet Mixture
- Pour the olive oil into a medium mixing bowl.
- Add the unsweetened soya yogurt.
- Add the lemon juice and the zest of two lemons.
- Whisk until evenly combined.
Prepare the Dry Mixture
- Place the light muscovado sugar in a large mixing bowl.
- Add the gluten-free all-purpose flour.
- Add the gluten-free rolled oats, millet flakes, and desiccated coconut.
- Stir until the dry ingredients are evenly combined.
Make the Cookie Dough
- Pour the wet mixture into the dry mixture.
- Stir with a silicone spatula until a soft dough forms.
- Divide the dough into 20 evenly sized portions.
- Roll each portion into a ball.
Shape and Bake the Cookies
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper.
- Arrange the dough balls on the prepared baking sheet with space between them.
- Press each ball down gently to form a thick cookie.
- Sprinkle the cookies with the remaining desiccated coconut.
- Finish with the zest of one lemon.
- Bake for 12 to 15 minutes until lightly golden.
Cool the Cookies
- Remove the baking sheet from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer them to a wire cooling rack.
- Let the Zesty Lemon Coconut Cookies cool completely before serving.
Notes & Wine Advice
Serving Suggestions
Serve these cookies with tea, coffee, fresh fruit, or dairy-free yogurt. They also work well on a high-tea platter or packaged in a small airtight container as a homemade gift.Recipe Notes
Use certified gluten-free flour and rolled oats when preparing the cookies for someone with coeliac disease. Finely grate only the yellow part of the lemon peel because the white pith underneath has a bitter flavour.Variations
Add vanilla extract, ground ginger, poppy seeds, or finely chopped dried apricots. Orange can replace the lemon for a sweeter citrus flavour. Sunflower oil can replace the olive oil when a more neutral-tasting cookie is preferred.Storage
Store the completely cooled cookies in an airtight container at room temperature and consume them within three days. Place parchment paper between layers to prevent sticking. The cookies can also be frozen for up to one month.Wine Advice
A lightly sparkling Moscato d’Asti complements the lemon and coconut without overpowering their fresh flavours. A sweet Riesling is another suitable choice for dessert or high tea.Nutrition values
Serving: 5 cookies | Calories: 730 kcal | Carbohydrates: 90 g | Protein: 9 g | Fat: 38 g | Saturated Fat: 9 g | Sodium: 70 mg | Sugar: 35 g