The Lemon and Coconut Cookies without Eggs and Butter were born from my desire to create a soft sweet treat, with a unique, light, and flavorful taste, excellent for accompanying tea during snack time.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 9 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2/3 cup Whole wheat flour
- 1/3 cup Rice flour
- 3 tbsps Sunflower oil
- 1 1/2 lemon juice (about 1 tbsp)
- 1 1/2 lemon zest (grated)
- 1 1/2 tsp baking soda
- 1/4 cup Brown sugar
- 3 tbsps Plain yogurt (use soy yogurt for the vegan version)
- 1 tbsp Powdered sugar
- 1 tbsp Desiccated coconut
Preparation
In a bowl, combine the two flours with the sugar and baking soda.
Mix with a fork to blend the ingredients.
Now add the yogurt, oil, lemon juice, and grated lemon zest.
Start mixing the ingredients with a fork, then continue with your hands.
Knead, you’ll get a soft and homogeneous dough.
Place it in the fridge for at least an hour.
Now form balls weighing about 1 oz (you will get 9).
In a bowl, mix the coconut with the powdered sugar.
Roll the balls inside to coat them completely.
Place them on a baking sheet covered with parchment paper and bake at 350°F for about 15 minutes, no longer, otherwise they will become too dry.
Tips/Advice
Please don’t leave the cookies for more than 15 minutes, or they will become too dry.
If you enjoyed the Lemon and Coconut Cookies without Eggs and Butter, try other cookie recipes:
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