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.
coconut, lemon, rice flour, tapioca
My Gut Feeling
1 tbsp flaxseeds + 3 tbsp warm water OR 1 egg
| 115 g sugar
| 70 g rice flour
| 75 g tapioca starch
| 30 g shredded dried coconut
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.
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. ;)