Lemon season means all the lemony recipes including these lemon cookies! The kids’ have helped me with recipe testing these, we have gone through quite a few batches but this version of my lemon oat and coconut cookies received the tick of approval!
Why This Recipe Works
- No beating or creaming!
- Full of lemon flavour
- Having oats in the make them a little more filling as a snack for my kids
Ingredients you will need
To make my lemon cookies you will need lemons, rolled oats, desiccated coconut, flour and baking powder. I use a combination of sugar and honey for sweetness in this recipe, butter, and an egg helps everything hold together, and then if you want you can add a drizzle of white chocolate.
Substitutes
- Flour: This recipe will work with a gluten-free/wheat-free flour.
- Oats: You can use either traditional rolled oats or quick cook oats.
- Butter: This can be substituted with coconut oil
- Lemons: I use lemons in this recipe for the zest and juice, if you do not have lemons you can just use lemon juice.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used rolled oats from their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my lemon cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees celsius. You will need 2 bowls for this recipe
Step one: In the first bowl place dry ingredients: oats, flour, coconut, sugar, and baking powder. Whisk them together to combine.
Step two: In the second bowl whisk the wet ingredients, i.e. melted butter, egg, honey, lemon juice, and lemon zest.
Step three: Add the wet ingredients to dry ingredients, mix to combine, the cookie batter will be quite wet.
Step four: Place large spoonfuls onto a baking tray, generous tablespoons resulted in 16 cookies, you can do smaller spoonfuls, shape the cookies with the back of your spoon to make them roundish… they don’t need to be perfectly round, but you do want the flattish, they will spread a little during baking.
Step five: Bake at 180 degrees Celsius, 360 Fahrenheit for 10-12 mins until just golden on the edges
Cool
Optional: Drizzle with melted white chocolate (to do this I melt white chocolate drops in the microwave, I then stir through a little coconut oil (this loosens the melted chocolate so that it drizzles nicely.
Serve
I really enjoy lemon flavoured baking, if you have a glut of lemons then my lemon loaf might just be the recipe for you! Oatmeal cookies are also totally my bag, so for some other family favourites check out my Orange Choc Chip Cookies, banana oatmeal cookies and my condensed milk cookies.
Top Tips
Here is how you can make this lemon cookie recipe perfectly every time!
Be gentle with the batter, it will be quite wet, use a wet spoon, this will stop the batter from sticking and make it easier to form the cookies.
FAQs
These cookies are most delicious warm from the oven, once cool store them in an airtight container for 3 days. They can also be frozen for up to 3 months,
Lemon Cookies
Ingredients
- 100 g rolled oats 1 cup
- 125 g flour ¾ cup
- 25 g desiccated coconut ¼ cup
- 110 g sugar ½cup
- ½ teaspoon baking powder
- 75 g melted butter
- 1 egg
- 15 ml Honey 1 Tablespoon
- 120 ml lemon juice Juice of 2 lemons, ½ cup
- 1 Tablespoon lemon zest Zest of 1 lemon
Instructions
- Preheat your oven to 180 degrees celsius. You will need 2 bowls for this recipe
- In the first bowl place dry ingredients: oats, flour, coconut, sugar, baking powder. Whisk them together to combine.
- In the second bowl whisk the wet ingredients, i.e. melted butter, egg, honey, lemon juice, and lemon zest.
- Add the wet ingredients to dry ingredients, mix to combine, the cookie batter will be quite wet.
- Place large spoonfuls onto a baking tray, generous tablespoons resulted in 16 cookies, you can do smaller spoonfuls, shape the cookies with the back of your spoon to make them roundish… they don't need to be perfectly round, but you do want the flattish, they will spread a little during baking.
- Bake at 180 degrees Celsius, 360 Fahrenheit for 10-12 mins until just golden on the edges
- Cool
- Optional drizzle with melted white chocolate (to do this I melt white chocolate drops in the microwave, I then stir through a little coconut oil (this loosens the melted chocolate so that it drizzles nicely.
- Serve
Notes
Ingredient Substitutions
- Flour: This recipe will work with a gluten-free/wheat-free flour.
- Oats: You can use either traditional rolled oats or quick cook oats.
- Butter: This can be substituted with coconut oil
- Lemons: I use lemons in this recipe for the zest and juice, if you do not have lemons you can just use lemon juice.
Tips
- Be gentle with the batter, it will be quite wet, use a wet spoon, this will stop the batter from sticking and make it easier to form the cookies.
- These cookies are most delicious warm from the oven, once cool store them in an airtight container for 3 days. They can also be frozen for up to 3 months.
To make dairy free do you use coconut oil or coconut butter?
coconut oil
Hi,
I love your recipes! I’m about to bake a lot of muffins for my sister-in-law who’ll soon give birth to her second child. It would be a lot of help to know which recipe can be frozen or not 🙂
Thank you!
Have you tried freezing these? I like to make batches and freeze half a dozen and defrost as needed for lunch boxes etc.
Thanks!
Ps love your recipes! Never had a failure yet but think I need to buy a New Zealand tablespoon! X
These freeze well
If I don’t have the quick cook oats – could I just lightly blitz a cup of normal rolled oats to achieve a finer consistency? Thanks – we really love your recipes in our house!!
Yes you can
If I don’t have the quick cook oats – could I just lightly blitz a cup of normal rolled oats to achieve a finer consistency? Thanks – we really love your recipes in our house!! – sorry if this appears twice! my computer is glitchy…
I don’t usually comment on blogs.
But these lemon cookies are just wonderful!
I love lemons! I eat slices of lemon as popcorn 🙂 For sure, these cookies will remain an all time favorite for me
Yummy! I drizzled with dark chocolate as didn’t have white. Thanks for the recipe
Just wondering, two lemons for us didn’t make 1/2 a cup of lemon juice, which is best 1/2 a cup or just the juice of two lemons?
I would say as much as you can get from two lemons!
I loved the flavor of these cookies but found them very soft and not chruncie at all. Did I do something wrong or is that the right consistency?
These aren’t a crunchy cookie, they are a thick chewy oatmeal type cookie.
Delicious! So easy! Love that you don’t have to cream butter and sugar!! I used 2 lemons which seemed to work ok (it wasn’t quite 1/2 a cup). I used raw sugar and a flax egg as my son is allergic to eggs.
Delicious and super easy, yum ?
Hi, I would love to make these cookies for a friend of mine who loves lemons, but she is allergic to honey. What can I substitute honey with? Thanks.
Hiya that should have been in the notes, sugar, or maple syrup are appropriate substitutes
We loved this recipe!
We loved this recipe!
I make these regularly with my toddler and they’re delicious! A great healthy cookie option. I usually add white chocolate chips for the adults.
Hi there,
Did these cookies used to be sugar free? I used to make them but the recipe seems to have changed. Could you please share the sugar free version again as these were a favourite in our house?
Thanks
Hi
I have updated the recipe, but these were never a sugar-free recipe.
Same as my anzac cookies, orange cookies they have always had sugar in them, but less than a typical cookie recipe.