Nothing says summer better than the flavors of lemon and coconut. Those flavors are showcased in these Lemon Coconut Cookies. These Lemon Coconut Cookies are a super cinch to make. They also happen to be gluten free, grain free, nut free, and vegan!
These cookies also come with a boost of fiber and protein. They freeze well too, so you can make a batch for later. Maybe in the winter when you are craving the flavors of summer? 🙂
Lemon Coconut Cookies
Lemon Coconut Cookies
A healthy, allergy friendly cookie with an added bonus of protein and fiber!
Ingredients
- 1 can white beans OR 1 1/2 cups cooked white beans
- 3/4 cup unsweetened shredded coconut
- 1/3 cup maple syrup
- Juice of 1 lemon
- 1 - 2 tsp lemon zest (depending on how strong of a lemon flavor you like)
Instructions
- Preheat oven to 350.
- In a food processor , combine all the ingredients until everything is well mixed.
- Using a cookie scoop , spoon batter onto lined baking sheets .
- Bake for about 11-14 minutes.
- Let cool before removing from the baking sheet.
- Store in an airtight container in the fridge for about 2 weeks, or the freezer for about 3 months. Enjoy!
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