Coconut and Lemon Cookies

Coconut and Lemon Cookies – Dairy-Free, Gluten-Free, Egg-Free, Vegan

Coconut and Lemon Cookies
Coconut and Lemon Cookies
By Joana Oliveira (


Makes 14 | Prep 15 mins |

Cook 15-20 mins | Calories 119 (per cookie)


1 flax egg (1 tbsp flaxseeds plus 3 tbsp warm water)

4 tbsp extra-virgin coconut oil

115g (4oz) caster sugar

1 tsp vanilla extract

2 tbsp lemon juice

2 tsp grated lemon zest

70g (23/4oz) rice flour

75g (23/4oz) tapioca flour

½ tsp salt

35g (11/4oz) unsweetened dried coconut, shredded


1 Preheat the oven to 180ºC/Gas Mark 4. Line a small baking sheet with parchment paper.

2 For the flax egg, combine the flaxseeds and warm water, allow to sit for about 5 minutes, then mix in a blender. Set aside.

3 Beat the coconut oil and sugar for about 5 minutes. Add the flax egg, vanilla extract, lemon zest and juice.

4 Weigh the rice flour, tapioca and salt into another bowl, add it to the mixture and blend thoroughly. Add the coconut and stir until evenly moistened.

5 Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spaced, onto the baking sheet, then bake in the oven for 15-20 minutes.

6 Let the cookies cool on the tray for 10 minutes, before eating or storing in an airtight container.

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