3.84 from 71 votes
Lemon coconut cookies with stevia
Lemon Coconut Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18 cookies
Author: Lisa Richards
Ingredients for Cookies
  • 1/4 cup canned unsweetened coconut milk
  • 1 tsp. vanilla
  • 1 tsp. powdered stevia
  • 1 Tbsp. lemon juice
  • 1 cup blanched almond meal
  • 1/2 cup unsweetened shredded coconut
  • 1 Tbsp. chia seeds
  • 1 tsp. lemon zest
  • Pinch of salt
Ingredients for Coconut Dust
  • 1/4 cup unsweetened shredded coconut
  • 1/2 tsp. powdered stevia
Directions for Cookies
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, set aside.
  2. In a medium sized bowl, whisk together unsweetened coconut milk, vanilla, powdered stevia and lemon juice, set aside. In another medium sized bowl, add blanched almond meal, unsweetened shredded coconut, chia seeds, lemon zest and a pinch of salt, stir to combine. Pour liquid ingredients into bowl with dry ingredients, mix well.
  3. Scoop dough by the tablespoon and roll into balls. Place dough balls two inches apart on parchment lined baking sheet. Flatten dough balls to about 1/2-inch thickness (the flat bottom of a measuring cup works great).
  4. Bake cookies about 15 minutes, remove from oven, then sprinkle with Sweetened Coconut Dust. Cool cookies before serving.
Directions for Sweetened Coconut Dust
  1. In the bowl of a food processor or a high speed blender, add 1/4 cup unsweetened shredded coconut and 1/2 teaspoon powdered stevia. Pulse for 10 to 15 seconds or just until a fine powder is created (pulsing the mixture to long will create a paste).