Lemon Coconut Cookies (paleo/grain-free)

Lemon Coconut Cookies

Lemon Coconut Cookies (paleo/grain-free)


  • 1/3 cup coconut flour
  • 1/3 cup unsweetened coconut flakes
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons lemon zest
  • pinch of sea salt
  • 3 tablespoons organic butter or ghee, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 cup raw honey
  • 1 large egg


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mix all ingredients until blended.
  4. Place 1 tablespoon of batter on the baking sheet about 2 inches apart.  Using another piece of parchment paper (or wax paper), place over the dough mound.  Using the bottom of a glass or other flat object, press down to flatten the cookies.  Do this for each cookie so that they are about a 1/8-inch thick.
  5. Cook for 12 minutes.
  6. Let cool for 5 minutes.  Transfer to a cooling rack.
  7. Either eat immediately or transfer to the freezer if you like a crispier texture! Either, way, you will be in lemon heaven. :-)
  8. Enjoy!


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  3. Very delicious! Eating one now! I might play with the lemon to honey ratio to make them a little less lemony and maybe the same amount of sweetener. Otherwise, delightful!

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