Lemon Cookies

4.54 from 158 votes

These lemon cookies are delicious and easy, made with rolled oats and coconut the end result is a soft lemony oatmeal cookie.

Prep Time7

Cook Time12

Total Time19

Course: Baking

Cuisine: New Zealand

Keyword: lemon cookies, lemon biscuits, lemon oatmeal cookies, lemon coconut cookies

Servings: cookies

Calories: 131kcal

Author: Stacey

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

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.

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.