Ingredients
- 1 1/2 cup buckwheat flour.
- 1 cup desiccated or shredded coconut.
- 2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
- 1 teaspoon baking powder.
- 1 tablespoon cinnamon, ground.
- 1/2 teaspoon sea salt.
- 125 g unsalted butter, softened.
- 1 teaspoon vanilla extract.
- 1/4 cup rice malt syrup.
- 1 lemon, juice and zest.
- 1 egg.
- 1/4 cup coconut cream.
Directions
- 1. Preheat a fan-forced oven to 160ºC/325ºF/Gas Mark 3 and line two baking trays with baking paper.
2. Combine buckwheat flour, coconut, gelatin powder, baking powder, cinnamon and salt in a large bowl.
3. In a separate bowl, beat the butter, vanilla extract, rice malt syrup and lemon juice with an electric mixer until creamy. Add in the egg and coconut cream and beat until well-combined.
5. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Stir through the lemon zest and use your hands to combine the mixture well. It should feel a little moist, but dry enough to roll into balls with ease.
6. Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly and sprinkle with a little extra coconut.
7. Bake for 20-25 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
These coconut lemon cookies are so delicious, your kids will never know they’re sugar free! Packed with gut-lovin’ gelatin to keep those little tums healthy, these nut-free cookies are the perfect treat and a great way to get your kids helping in the kitchen!
Ingredients
- 1 1/2 cup buckwheat flour.
- 1 cup desiccated or shredded coconut.
- 2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
- 1 teaspoon baking powder.
- 1 tablespoon cinnamon, ground.
- 1/2 teaspoon sea salt.
- 125 g unsalted butter, softened.
- 1 teaspoon vanilla extract.
- 1/4 cup rice malt syrup.
- 1 lemon, juice and zest.
- 1 egg.
- 1/4 cup coconut cream.
Directions
- 1. Preheat a fan-forced oven to 160ºC/325ºF/Gas Mark 3 and line two baking trays with baking paper.
2. Combine buckwheat flour, coconut, gelatin powder, baking powder, cinnamon and salt in a large bowl.
3. In a separate bowl, beat the butter, vanilla extract, rice malt syrup and lemon juice with an electric mixer until creamy. Add in the egg and coconut cream and beat until well-combined.
5. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Stir through the lemon zest and use your hands to combine the mixture well. It should feel a little moist, but dry enough to roll into balls with ease.
6. Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly and sprinkle with a little extra coconut.
7. Bake for 20-25 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.