I am so happy I discovered these lemon coconut cookies. They are so healthy and so delicious. The perfect treat! They are 100% vegan, gluten, and sugar free. What could be better?
Here’s the quick story of how I discovered them. I see a Naturopathic Doctor and she told me that my candida levels were a bit high, so I went on the candida diet for a month where I had to be completely sugar free (I only lasted 3 weeks!). It’s a really tough diet, let me tell you, but I happened to find some really yummy recipes while I was on it and these lemon coconut cookies were one of them!
What is Candida
The majority of the recipes I found for this diet were on the Candida Diet website. What is candida you ask? It’s a fungal infection that most if not all people have in their body that can cause all kinds of symptoms from exhaustion and joint pain to to digestive problems and a weak immune system. Candida feeds on sugar and processed foods.
The candida diet is completely sugar free, eliminating all sugar, processed foods, carbs and the majority of fruit from your diet. If candida has nothing to feed on, it dies. The good news is, there is still a lot of yummy recipes out there that are candida diet approved!
You can also eat these cookies just because they’re super healthy and so darn yummy. That’s all that matters right?
The ingredient list for these lemon coconut cookies is super simple.
- Light Coconut Milk
- Vanilla Extract
- Powdered Stevia
- Lemon Juice
- Almond Flour
- Unsweetened Shredded Coconut
- Chia Seeds
- Lemon Zest
Throw it Together
All you have to do is mix all the ingredients together. It doesn’t really have to be in any particular order. I put my dry ingredients in first, then mixed in my wet ingredients so they were all evenly distributed.
Next you just roll some big tablespoon sized balls of dough onto your baking sheet. Flatten each ball with your fingers so they are about 1/2-inch thick. That’s it! Then they go into the oven.
I didn’t eat them while they were warm, so I couldn’t tell you how they taste, but they are mighty good cold. I keep mine refrigerated when I’m not eating them. They last up to a week, but they are best the first day you make them.
When you make these cookies, drop a rating and review in the comments. I love to hear what you have to say and it really helps other people see my blog! You can tag me on social media too so I can see your bakes! Always @withlovemelissashop.
Lemon Coconut Cookies
- ½ Cup Light Coconut Milk
- 2 Tsp Vanilla Extract
- 1 Tsp Powdered Stevia
- 3 Tbsp Lemon Juice
- 2 Cups Almond Flour
- 1 Cup Unsweetened Shredded Coconut
- 2 Tbsp Chia Seeds
- 2 Tsp Lemon Zest
- Pinch of Salt
- Preheat oven to 350°F and line baking sheet with parchment paper or reusable silicone mat.
- Combine all ingredients in one bowl and mix together. Scoop a rounded tablespoon of dough and roll into ball, then place on cookie sheet. Leave balls at least one inch apart on cookie sheet.
- Flatten the ball with your hands to about a ½-inch thickness.
- Bake cookies 12-15 minutes in the oven. They might start to color slightly, but don't let them brown. Let them cool before serving. Keep in refrigerator.
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