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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

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. ;)