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
Yield: 16
Prep Time: 10
Cook Time: 12
Total Time: 22

Ingredients:
- 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
Directions:
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.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
These look so good! I’m not usually a big cookie person, but these sound different from all the typical flavors and I have a feeling I’d like them. I always think of those little mini chocolate eggs when I think of Easter desserts. I can’t remember the name of them, but it’s one of those things you only have at Easter time.
Not a big cookie person?! I don’t even know how we’re friends. ;)
They look SO good. I’m sure they are way better than a traditional sugar cookie. When I think of Easter dessert I think of carrot cake.
Yes! Carrot cake is my favorite Easter dessert. So good. :)
These look so soft and puffy and they sound like lemon macaroons! I’ve got everything I need to make these and just might do so today. I’ve been craving a sweet treat but not something that’s completely unhealthy. Love these Sarah!
They do have somewhat of a macaroon feel to them. Thanks Marcie!
The crumb, the flavors… cookie perfection, Sarah! Anything coconutty/lemony reminds me of Spring holidays… cookies, pie or cake… I’m all in! Delicious work with Bob’s (a favorite here too)!
I have been on a coconut kick like no other lately and these cookies are not helping! haha They sound soo good! I totally think of sugar cookies for easter – we always had pastel-colored / decorated ones growing up at easter dinner!
I’m glad I’m not the only one with that association. :)
I absolutely love using coconut oil in cookies— but I’ve never tried it in a solid state before. Definitely going to have to try these very soon!
Wait I have the SAME Easter story — only I was eating chocolate peanut butter eggs! For years I didn’t eat anything chocolate PB. I’m long over that, haha, but any time I see Easter-specific chocolate PB things it grosses me out. These cookies, on the other hand, I would eat a bunch of without hesitation! Healthy & delicious looking, yum!
Hahaha, I am a chocolatier and anything with chocolate and peanut butter and specially high sugar low quality fake chocolates like candy melts mixed into process peanut butter grosses me out too. I have recently turned to plant based baking and chocolatiering and this recipe really interests me. Thank you, I would try it with “Melt” Organic Vegan butter though, as the mouth feel is closer to that buttery taste I miss.
Oh my gaaaaawsh, these look like little bombs of joy! I’ve been a mega fan of citrusy treats since I was a kid, and then you go and say things like, “soft and chewy,” and I lose all focus. What was I talking about? Oh yes, I’m digging these so hard!
I feel like these would be perfect with a cup of earl grey tea!
That sounds like it would be an amazing combo! Thanks for the idea, Pamela! :)
Gosh these sound delicious! I just love the photography and lighting, so beautiful
You’re too sweet. Thanks Cara! :)
Cookies are my favorite. I totally like your cookies <3 they look so delicious
Pingback: Vegan Banana Carrot Bread with Cashew Cream Cheese Icing - Making Thyme for Health
I made them for my hubby this morning, we had with our Bulletproof coffee. They were excellent.Liked the lemon taste with the coconut. Will definitely make again…wonderful treat for people who are gluten intolerant…I give it 5 *****
Awesome! Thanks Vera!
When a recipe reads solid state coconut oil-I’m in!!!!! Love the ingredients and texture:)
What can I use as a alternative for almond flour? :)
Hi Rayn! The almond flour is higher in fat so it is crucial to this recipe. If you can’t find it you can grind whole blanched almonds in a food processor or blender until a fine crumb forms.
These were interesting. Would not make again. I thought there was a weird aftertaste. Good consistency though.
Hi Penny! Not sure why there was a weird aftertaste. Could have been the specific brand of ingredients you used.
These are delicious but mine do not look like the picture. The directions say to flatten slightly so I did on the first pan, but they were too flat. Second pan I did not flatten and they came out perfect. It appears yours do not spread while cooking. Either way, they taste great. I’m so glad I found your website as I’m just beginning to cut out sugar and white flour from my diet.
That’s strange! For some reason mine didn’t spread that well. I wonder if it could have been that it was a colder time of year when I made them? Who knows. Either way I’m glad you figured it out with the second pan!
Hi Sarah these look and sound delish…could i use stevia in place of the coconut sugar? And if so would you know how to convert? Thanks so much
Hi Cathy, I’m so sorry but I don’t have experience baking with stevia so I’m a bit clueless. Maybe if you Google how to replace sugar with stevia you can find something? Sorry I can’t be of more help!
I modified these a bit, used butter rather than coconut oil, reduced the coconut sugar to 1/4 cup, used tsp lemon extract rather than vanilla, increased the almond flour to 1 1/4 cups and omitted the oat flour. Turned out fantastic!! Next time I would reduce the soda by 1/2 as I could taste it.
Is the Vanilla necessary? With all those other great flavours – lemon, coconut?
The vanilla helps round everything out. You could leave it out if you want but they might not taste as good.
Hi Sara,
I am have type 1 diabetes and always looking for low carb/sugar receipes. How do I calculate the carb content of your recipes? They look delicious!
Hi Kelly! You can go to MyFitnessPal.com and paste the link to the recipe. It will give you a list of the ingredients and the amounts used. You can adjust it based on the specific brands used for the most accurate results. Then it will give you all of the nutrition facts. I hope that helps!
Pingback: 24 Healthy Lemon Desserts & Snacks for Lemon Lovers • Fit Mitten Kitchen
During the covid-19 quarantine I’ve been baking and cooking ALOT. Trying to stay healthy at the same time. I had a craving for a lemon dessert that i could whip up super fast-bc after entertaining and teaching two kids all day i was worn out but had a serious craving. These were super easy to make! Don’t use gluten, dairy or a crazy amount of sugar.
These were perfect for hitting a healthy sweet tooth. If i wanted to indulge more I’d get some powdered sugar and lemon juice and make a glaze. I’ll do that next time when I’m not watching what i eat so much.
Only thing i wish it had more of a lemon flavor-the glaze would definitely help but maybe more zest or juice. Thanks for this!
How many calories per biscuit please??