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 😉
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.
And if you love coconut sweet recipes, check out this super easy coconut macaroons recipe!
Low Fodmap Coconut and Lemon Cookies
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.
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.
Thank you so much for your words 🙂 Feel free to share the recipe and hope you enjoy the cookies 😉
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!
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.
Great recipe. Loved the biscuits!
Thank you, Tania 🙂 Glad you enjoyed them!
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!! 😀
Hi Amber! It could be the rice flour. Try adding a bit more or changing brand. GF baking can be challenging…
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.
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
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 🙂
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!
Hi Caitlyn! Thank you for the suggestion and glad you enjoyed the cookies! Cheers, Joana
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! 😊
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
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! 🙂 🙂
Obrigada 🙂
What kind of rice flour did you use? I’m seeing white and brown rice flour on amazon!
Hi Jamie! I used white rice four. It’s better for cakes and cookies.
I wonder if I could use almond flour instead of rice flour?
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.