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.
Servings: 14 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.
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. ;)