Lemon Cookies with Coconut Sugar

Name: Lemon Cookies with Coconut Sugar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes ~16
Ingredients: 1 tbsp lemon zest; ½ cup wholegrain wheat flour; 45 g coconut oil or butter; 1 tsp baking powder; 2 tbsp flaxseed flour; 2 tbsp coconut flour; 50 g coconut sugar; 4 tbsp lemon juice

Low GI Baking VegetarianDairy-free

Prep10 min + 30 min chilling

Cook15 min

Makes ~16

GI~43 · Low

Why it's Low GI

A blend of flaxseed flour, coconut flour and wholegrain flour replaces refined white flour. Coconut sugar replaces refined sugar.

Method

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Combine all ingredients in a processor using the paddle (not the blade). The dough will be crumbly and slightly loose.
Refrigerate for 30 minutes. Preheat oven to 180°C towards the end.
Line a baking sheet with parchment.
If still too soft, mix in 1–2 tsp extra flaxseed flour. Roll into balls and flatten with a glass.
Bake for 15 minutes — golden but not burnt.
Cool fully. Cookies firm up significantly as they cool.

Nutrition

Per cookie (est.): ~60 kcal · Carbs 6 g · Fat 3 g · Protein 1 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.

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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.