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Lemon Coconut Cookies

 January 7, 2019 (updated April 24, 2022)

LEMON COCONUT COOKIES - INGREDIENTSTHE COOKIES:1 cup Artisana Organics coconut butter, melted1 cup Bobs Red Mill coconut flour3 tb arrowroot flour 1/2 cup The Maple Guild maple syrup4 Vital Farms eggs1/2 cup coconut sugar3 - 4 tb lemon zest3 - 4 tb lemon juice1 tsp vanilla extract1 tsp baking sodapinch sea saltTHE DRIZZLE:1/2 cup melted coconut butter1 tb lemon juice

Starting this rainy bay area day with my *new* grain-free, nut free CHEWY LEMON COCONUT COOKIES (I have a thing for lemons)!


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Nicole Modic
SERVES 24 cookies
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The Cookies

The Drizzle

  • 1/2 cup melted coconut butter
  • 1 tbsp lemon juice


  • Preheat oven to 350.
  • Line baking sheet with parchment paper.
  • In a small bowl, whisk together the coconut flour, arrowroot flour, coconut sugar, baking soda, and sea salt.
  • In another bowl, whisk together the eggs, melted coconut butter, maple syrup, vanilla extract, lemon zest and lemon juice.
  • Pour wet ingredients into the dry, and let sit for 5 minutes so the batter thickens (coconut flour is super absorbent).
  • Form cookies and place on baking sheet. Note, they won’t flatten during baking, so press down if you like flatter cookies.
  • Bake 10-12 minutes. I bake for 10 minutes so they are super chewy.
  • Let cool, then whisk together the coconut butter and lemon juice for the topping and drizzle on top! That’s it!XO

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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