- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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Recipe characteristics
- Quick and easy to make
- Made with a blend of brown rice flour, almond flour, white rice flour, potato starch, desiccated coconut, lemon juice, and lemon zest.
- Sweetened with coconut sugar
- Great as a snack or a lunch box addition
- Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- Brown rice flour: Made from whole grain brown rice; it offers a mild, nutty flavor and works well in gluten-free baking.
- Almond flour: Use blanched almond flour (finer texture than almond meal). It adds a light, nutty texture and flavor.
- White rice flour: A neutral, delicate gluten-free flour—buy certified gluten-free if you need to avoid cross-contamination.
- Potato starch: A fine, powdery starch that improves crispness and yields a tender cookie texture. Naturally gluten-free.
- Desiccated coconut: Use desiccated or finely shredded coconut for best texture.
- Coconut sugar: Can be swapped for brown sugar or regular white sugar if needed.
- Coconut cream: Adds richness and body. Chill a can of full-fat coconut milk overnight and scoop the firm cream from the top.
- Lemon juice and lemon zest: Both brighten the cookies with fresh lemon flavor.
How to make it
Step 1
Preheat the oven to 180 °C and line a baking sheet with non-stick baking paper.
Step 2
In a large bowl, whisk together the dry ingredients: brown rice flour, almond flour, white rice flour, potato starch, coconut sugar, desiccated coconut, lemon zest, and baking powder.
Step 3
Remove the coconut cream from the refrigerator 15–20 minutes before using. Add the coconut cream and lemon juice to the dry mix and stir (or knead by hand) for 1–2 minutes until the dough comes together and is slightly sticky. Taste and adjust sweetness if desired.
Tip: chilling a can of full-fat coconut milk overnight makes it easy to scoop out the firm cream from the top.
Step 4
Shape the dough into 14 equal balls, place them on the prepared sheet, and gently flatten each with a fork or a slotted turner.
Step 5
Bake for about 20–22 minutes, until lightly golden.
Step 6
Allow the cookies to cool on the baking sheet before transferring them to a cooling rack to finish cooling completely.
If you enjoyed this recipe, here are a few more favorites:
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Apple Cookies
- Sweet Potato Almond Cookies
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Gluten-Free Coconut Lemon Cookies
Nensi Beram
Ingredients
- 80 g brown rice flour
- 80 g almond flour
- 30 g white rice flour
- 20 g potato starch
- 60 g coconut sugar
- 40 g shredded coconut
- 100 g coconut cream
- 20 ml lemon juice
- lemon zest to taste
Instructions
-
Preheat the oven to 180 °C and line a baking sheet with non-stick paper.
-
Combine all dry ingredients in a large bowl: brown rice flour, almond flour, white rice flour, potato starch, coconut sugar, desiccated coconut, lemon zest, and baking powder.
-
Stir in the coconut cream and lemon juice. Mix or knead for 1–2 minutes until the dough holds together and is slightly sticky. Adjust sweetness if desired.
-
Divide the dough into 14 balls, place them on the sheet, and gently flatten each with a fork or spatula.
-
Bake for about 20–22 minutes, until edges are lightly golden.
-
Cool on the sheet, then transfer to a rack to finish cooling.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.