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).