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Home » Recipes » Dessert » Coconut and Lemon Cookies

Coconut and Lemon Cookies

November 6, 2014 By Joana Oliveira

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Coconut and Lemon Cookies | mygutfeeling.eu

It’s cookie time! First low FODMAP, gluten free and vegan cookies ever!

The cookie monster in me is delighted and has been spreading crumbs all over the house with this low FODMAP coconut and lemon cookies recipe 😉

Coconut and Lemon Cookies | mygutfeeling.eu

This recipe is a cross between a shortbread cookie and a coconut macaroon. It is not a shortbread cookie because the recipe has no butter, and shortbread is a type of biscuit traditionally made from one part sugar, two parts butter, and three parts flour. I’ve used coconut oil instead. It is not a macaroon because there are no eggs, particularly egg whites, the key ingredient in a macaroon recipe. For consistency, I’ve added a “flax egg” (see recipe for details).

BUT it is nevertheless chewy, delicious and bursting with coconut and lemon flavors.

I suggest accompaning them with one of my favourite teas: the zesty and bright Twinings Lady Grey Tea.

Coconut and Lemon Cookies | mygutfeeling.eu

And if you love coconut sweet recipes, check out this super easy coconut macaroons recipe!

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4.41 from 5 votes

Low Fodmap Coconut and Lemon Cookies

This low fodmap coconut and lemon cookies recipe is a cross between a shortbread cookie and a coconut macaroon. Chewy, delicious and bursting with flavors.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: coconut, lemon, rice flour, tapioca
Servings: 14 cookies
Author: My Gut Feeling

Ingredients

  • 1 flax egg 1 tbsp flaxseeds + 3 tbsp warm water OR 1 egg
  • 4 tbsp coconut oil
  • ½ cup | 115 g sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • ½ cup | 70 g rice flour
  • ½ cup | 75 g tapioca starch
  • ½ teaspoon salt
  • ½ cup | 30 g shredded dried coconut

Instructions

  • Preheat the oven to 180ºC/350ºF and line a small baking sheet with parchment paper.
  • For the "flax egg", combine flaxseeds and warm water, allow to sit for about 5 minutes and mix in the blender. Set aside.
  • Beat the coconut oil and sugar for about 5 minutes.
  • Add the “flax egg” (or egg), vanilla extract, lemon zest and juice.
  • In another bow mix flour, tapioca and salt. Add it to the mixture and blend thoroughly.
  • Add the shredded coconut and stir until evenly moistened.
  • Spoon the dough into a piping bag fitted with a piping tip. Pipe the cookies, evenly spacing them onto the baking sheet.
  • Bake until golden, 15-20 minutes
  • Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container.

Notes

Low FODMAP diet: According to Monash University, the recommended quantity of shredded coconut per meal is 1/2 cup. This recipe calls for same quantity, so you can eat all the cookies. 😉
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Baking, Dessert, Vegan Tagged With: coconut, lemon, rice flour, tapioca

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Reader Interactions

Comments

  1. ester van den bossche

    November 6, 2014 at 12:42 pm

    5 stars
    great recipe! thanks for sharing and creating. can I share on my blog and refer to yours? will be happy to do so 🙂 i’ll definitely try them this week. it’s so difficult to find sweets and biscuits in the shops I also started exploring in this area.

    Reply
    • Joana

      November 6, 2014 at 4:18 pm

      Thank you so much for your words 🙂 Feel free to share the recipe and hope you enjoy the cookies 😉

      Reply
  2. Cambria

    November 16, 2015 at 10:20 pm

    Is this supposed to be made with tapioca flour or actual tapioca? Also should you bring the the flax seed first? I just have never heard of making a flax egg from whole flax seeds. Thanks!

    Reply
    • Joana

      November 17, 2015 at 6:23 pm

      Tapioca flour (or starch). Whole flax seeds are better because they keep all the nutrients. If you let them sit in warm water and then mix them, you will get your perfect flax egg.

      Reply
  3. Tania

    April 25, 2016 at 12:27 pm

    Great recipe. Loved the biscuits!

    Reply
    • Joana

      April 25, 2016 at 7:45 pm

      Thank you, Tania 🙂 Glad you enjoyed them!

      Reply
  4. Amber

    August 20, 2016 at 5:36 am

    Hi the cookie dough tastes amazing!! My biscuits seemed to form a big ‘puddle’ though when put into the oven? I can not figure out why?! Lol any advice would be awesome!! 😀

    Reply
    • Joana

      September 8, 2016 at 9:56 am

      Hi Amber! It could be the rice flour. Try adding a bit more or changing brand. GF baking can be challenging…

      Reply
      • Iona Connolly

        November 6, 2017 at 3:54 pm

        I had this same problem today also. It all spread out into literally one slab. I have however carried on eating it when cooled and it taste fab. Might add more flour mixture to make it thicker maybe.

        Reply
  5. Rute Marques

    January 12, 2017 at 11:54 am

    Olá Joana.Felizmente descobri esta dieta no teu blog.Aqui em Portugal pouco ou nada se conhece sobre isto.Ando à anos à procura de uma solução para as minhas indisposições e embora ainda não tenha descoberto tudo o que me faz mal,com esta dieta fiquei um pouco mais perto e mais esclarecida sobre determinados alimentos.Em relação a esta receita de bolachas,preciso encontrar um substituto para a farinha de arroz,já que sou intolerante ao arroz.Será que serve a farinha trigo sarraceno sem gluten?
    Obrigada pelo blog e experiência de vida partilhada

    Reply
    • Joana

      January 17, 2017 at 9:47 pm

      Olá Rute! Obrigada pela sua simpatia e comentário 🙂 Sim, podes utilizar farinha de trigo sarraceno. O sabor será um pouco diferente, mais pronunciado mas é uma boa alternativa. Espero que gostes 🙂

      Reply
  6. Caitlyn

    November 7, 2017 at 12:55 pm

    4 stars
    Hi! Just tried these, the actual flavour of the biscuits was amazing and did not miss any gluten in this recipe. Although, could you please make the type of tapioca to be used in this recipe clear in the ingredients list? I have had to throw the biscuits out after I made them, because I used actual tapioca instead of tapioca flour. My local supermarket didn’t even have tapioca flour. The tapioca was obviously way too hard to chew and ruined the biscuits 🙁
    Please update just so people who are as stupid as me don’t make the same mistake!!!
    Thanks for the recipe though!

    Reply
    • Joana

      January 3, 2018 at 4:21 pm

      Hi Caitlyn! Thank you for the suggestion and glad you enjoyed the cookies! Cheers, Joana

      Reply
  7. Vera Deodato

    September 9, 2018 at 11:36 pm

    Olá Joana! Obrigada pela partilha de receitas low fodmap com descrição em português, definitivamente vou experimentar algumas.
    Não é fácil encontrar informaçao e receitas em português sobre esta dieta.
    Hoje experimentei estes biscoitos e ficaram deliciosos!!!!
    Já agora pergunto se conhece mais algum site/blog com receitas em português.
    Obrigada! 😊

    Reply
    • Joana

      September 10, 2018 at 12:18 am

      Olá Vera! Obrigada pelo seu comentário e fico contente que tenha gostado dos biscoitos 🙂 Não conheço nenhum outro blog low fodmap em Português mas aproveito para convida-la a entrar no nosso grupo de facebook Fodmap Portugal. Abraço, Joana

      Reply
      • Vera Deodato

        September 10, 2018 at 3:18 pm

        Olá Joana!
        Já estou no grupo. Aliás foi através do facebook que tive conhecimento deste blog.
        Devo dizer que está excelente, continuação de bom trabalho! 🙂 🙂

        Reply
        • Joana

          September 10, 2018 at 10:24 pm

          Obrigada 🙂

  8. Jamie

    January 14, 2020 at 10:36 pm

    What kind of rice flour did you use? I’m seeing white and brown rice flour on amazon!

    Reply
    • Joana

      January 15, 2020 at 10:15 am

      Hi Jamie! I used white rice four. It’s better for cakes and cookies.

      Reply
  9. Jamie

    January 14, 2020 at 11:53 pm

    I wonder if I could use almond flour instead of rice flour?

    Reply
    • Joana

      January 15, 2020 at 10:20 am

      You can use almond flour, but in the elimination phase of the low FODMAP diet it’s limited to 0,85oz (24g). This means you’d only be able to eat 1/3 of the cookies (4 to 5 cookies) per meal. Hope this helped.

      Reply
  10. Amy

    November 1, 2020 at 3:52 pm

    Hi,

    These look really yummy!, Did you you use sweet rice flour or plain rice flour? I’m not sure which flour to use since they are both very different.

    Thank you!

    Reply
    • Joana

      November 1, 2020 at 11:20 pm

      Hi Amy! It’s plain rice flour. All the best, Joana

      Reply
  11. Cristina

    December 7, 2020 at 2:10 am

    Hi Joana! I wonder if I could use half the sugar in the recipe and still get a good result? Really trying to cut down sugar and also they would make a great treat for my 2 year old! 🙂 or even use honey instead? What is the role of sugar in the recipe? 🙂 thanks so much!

    Reply
    • Joana

      December 7, 2020 at 10:51 am

      Hi Cristina! I would say yes, but not less that 1/4 cup (half the sugar), as it plays a role in consistency. Honey is not advised on the first phase of the low FODMAP diet but maple syrup is. I would have to try it though to see how the cookies behave. Have a lovely day!

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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