Lemon Coconut Yoghurt Cookies

If you haven’t noticed yet, I’m digging anything lemon flavour lately and loving drizzling all my creations with my latest discovery - Lakanto Australia sugar-free icing sugar!

Ingredients (makes 15 cookies)

  • 1 cup oats or quick oats

  • 1 cup almond meal

  • 3/4 cup shredded coconut

  • 1 tsp baking powder

  • Pinch of salt

  • Zest and juice of 1 large lemon

  • 1/4 cup honey

  • 1 tsp vanilla

  • 2 heaped tbsp coconut yoghurt

  • 1 vegan egg

  • Icing (optional, but highly recommended!): 1/2 cup Lakanto Australia sugar free monk fruit icing sugar + dash of almond milk

Method

  1. Preheat the oven to 180 degrees Celsius, Dan-forced.

  2. Combine all dry ingredients in a large mixing down. In a separate bowl, combine all the wet ingredients.

  3. Pour wet mixture into the dry mixture and combine.

  4. Roll mixture into tablespoon sized balls and place on a lined baking tray. Flatten out with damp finger tips as these cookies won’t flatten or spread out.

  5. Bake for 12-14 minutes.

  6. Allow to cool and then drizzle over icing (optional).

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One Pan Quinoa and Sweet Potato Chilli

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Lemon Weetbix Breakfast Yoghurt Cake