Coconut Lemon Sugar Cookies Recipe

Name: Coconut Lemon Sugar Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sweet rice sorghum flour; 1 ounce stone ground garbanzo bean flour; 1 ounce finely ground tapioca flour; 1 ounce organic cane sugar; 1 ounce light brown sugar; 2 ounces unsweetened flaked coconut, crushed with hands; 1/2 teaspoon xanthum gum; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 4 ounces organic virgin coconut oil; 1/4 teaspoon vanilla extract; 5 drops liquid stevia; 1 heaping tablespoons lemon zest; 1 large egg; powdered sugar, for topping

Servings: persons

4 ounces sweet rice sorghum flour
1 ounce stone ground garbanzo bean flour
1 ounce finely ground tapioca flour
1 ounce organic cane sugar
1 ounce light brown sugar
2 ounces unsweetened flaked coconut, crushed with hands
1/2 teaspoon xanthum gum
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces organic virgin coconut oil
1/4 teaspoon vanilla extract
5 drops liquid stevia
1 heaping tablespoons lemon zest
1 large egg
powdered sugar, for topping

1
Pre-heat oven to 350 degrees Fahrenheit.
2
Place silpat mat or parchment paper on cookie sheet.
3
Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl.
4
Gently combine dry ingredients with hands
5
In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined.
6
Add egg and incorporate through wet ingredients.
7
Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated.
8
Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet.
9
Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned.
10
When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces sweet rice sorghum flour, 1 ounce stone ground garbanzo bean flour, 1 ounce finely ground tapioca flour, 1 ounce organic cane sugar, and more.

Yes, Coconut Lemon Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Lemon Sugar Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions