lemon coconut cookies (gluten & grain free)

lemon coconut cookies.JPG

Lemon and coconut might be the most amazing combination ever! I am not going to lie, chocolate is my thing and I usually feel like if its not chocolate, its not dessert, but… this one is really good. This Lemon Coconut cookie isn’t too sweet, it tastes clean and fresh and I can’t think of a better treat for Mother’s Day than these.

They have the texture of a muffin, so maybe I should have called them Lemon Coconut Muffin Tops or tea cakes, but cookies it is and I don’t think they will disappoint. They are grain free and gluten free for all of the Paleo peeps out there. I used butter because it just makes them more delicious, but swapping coconut oil or Palm Shortening will work too.

I think these would be a fantastic addition to any Mother’s Day brunch or a quick breakfast in bed with a hot cup of tea for any special lady.

Lemon coconut tea cake cookies.JPG


  • 1 1/2 c almond flour (Honeyville)

  • 1/2 c Arrowroot powder

  • 1 cup finely shredded coconut flakes

  • 1/2 c softened butter (I used Kerrygold)… sub coconut oil or palm shortening

  • 1/2 c raw honey

  • 2 Tsb. grated lemon zest

  • Juice from half lemon

  • 1/2 tsp. salt

  • 1/2 tsp. baking powder

  • 1 egg 

  • 1 tsp. Vanilla


Preheat oven to 325°F

  • Cream softened butter and honey in mixing bowl until combined

  • Add egg, and vanilla

  • In a separate bowl, combine dry ingredients (almond flour, arrowroot coconut, salt, baking powder)

  • Whisk dry ingredients together

  • Add dry ingredients to wet mixture and fully combine

  • Add lemon zest and lemon juice, combine

  • Refrigerate mixing bowl for 30-1 hr to let fat set up

  • Using a 2 inch ice cream scoop, place each cookie on sheet tray.

  • Bake for 10-12 minutes until bottom is golden brown

  • Makes @ 2 dozen

  • Let cool before eating