You are currently viewing Lemon Coconut Cookies (Vegan!)

Lemon Coconut Cookies (Vegan!)

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!

*Note: This post contains affiliated links from which I will earn a small kickback. Thank you for your support!*

lemon coconut cookies

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?

lemon coconut cookies

Lemon Coconut Cookie Ingredients

The ingredient list for these lemon coconut cookies is super simple.

lemon coconut cookies

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. 

Pin This!

Please Comment and Share!

As always, let me know what you think in the comments with a rating and review. I would love to hear your feedback and your comments help other people to see my blog so thank you! Tag me on social media too @withlovemelissablog.

You’ll love what’s in my shop, check that out too! I have a whole range of instant downloads and merchandise, all outdoorsy, cute or bookish!

You can buy me a coffee on Ko-Fi, subscribe, or commission me to send you a beautifully decorated postcard.

Look at other ways you can support me that are not monetary related here. Any support you can give means the world because it allows me to do what I love! 

lemon coconut cookies

Lemon Coconut Cookies

With Love, Melissa
These cookies taste exactly how they sound. The perfect treat for the healthy eater. Adapted from The Candida Diet.
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Allergy-Free Baking, Alternative Baking, American
Servings 18 Cookies

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Dairy-Free, Egg-Free, Gluten-Free, Sugar Free, Vegan

Share This!

Facebook
Twitter
Pinterest
Tumblr
Reddit
Email

Never miss a post! Sign up for my newsletter and receive my 38-page ebook bundle free:

This Post Has 4 Comments

  1. Christie

    5 stars
    This is a great recipe! I adjusted it because I’m on the Candida Diet, and I’m currently not having any sweeteners at all. Below is how I adjusted it. I was too lazy to do the lemon zest lol The tang to these cookies is wonderful, and they taste so good! Great consistency and a light crunch to the outside. I’ll definitely be making these again.
    ½ Cup Full Fat Coconut Milk
    2 Tsp Water
    3 Tbsp Lemon Juice
    2 Cups Almond Flour
    1 Cup + 1 Tsp Unsweetened Shredded Coconut
    2 Tbsp Chia Seeds
    Pinch of Salt

    1. Melissa

      I’m so happy you like them! This is definitely a great recipe to keep in your pocket if you’re not eating sugar. I actually did these while I was on the Candida diet too! Stevia was the only sweetener I allowed myself to have. I’ll need to try it with the modifications you made! -Melissa 🙂

  2. Marlena

    5 stars
    Melissa, I really like your Lemon Coconut Cookie recipe, I mean really! The tang of the lemon along with the added fiber of the chia seed and no sugar is, well, great! I can feel completely “healthy” indulging in these. I did, however, experience some digestive discomfort from the almond flour. Looking back, I knew better. Almond flour is just too dense/heavy for my system in any amount more than a bite or two. So, my question is, have you tried these cookies using coconut flour? If so, what would be the changes in the (amount of coconut flour and amount of liquids) recipe? Thank you for your time!

    1. Melissa

      Hi Marlena! I’m so happy you like the recipe. I agree they are a completely guilt free treat!
      I have not tested this recipe with coconut flour. It might take some experimenting, but the subsitution ratio is 1/4c coconut flour for every cup of almond flour. Coconut flour is a more absorbent flour as well, so it will most likely need more liquid. The ratio is 1c coconut flour to 1c liquid.
      Let me know how it turns out!

      Melissa

Leave a Reply

Recipe Rating