Bursting with bright flavor, these Lemon Coconut Cookies are made in just 35 minutes and a deliciously tropical! They're the perfect dessert for lemon lovers, and this dairy and gluten-free version results in thin, chewy, sweet and tart cookies you can't refuse.
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves: 13
- 🍽 Calories and Protein: 79 kcals and 1 grams of protein
- 📋 Main Ingredients: Baking flour, vegan butter, cane sugar, fresh lemon juice, coconut, and egg yolks
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: Bright, lemony, and irresistibly chewy, these cookies deliver the perfect balance of sweet and refreshing in every bite.
SUMMARIZE & SAVE THIS CONTENT ON
If you’re craving something bright and sweet, these dairy-free gluten-free lemon cookies are exactly the treat. They come together with just a handful of ingredients, but the flavor hits every note you hope for in a lemon dessert: chewy, a little sweet, and perfectly tart, just like my healthy lemon muffins.
I’ve been making these on repeat ever since I brought a batch to a playdate, and every mom asked for the recipe. The secret? Using only the egg yolks makes them bake into thinner, chewy little bursts of sunshine, while the amount of zest lets you choose how bold you want that lemon kick to be. Pair them with an afternoon matcha banana protein smoothie, bring them to a barbecue alongside paleo lemon bars, or just eat one standing over the counter (because we’ve all done it)… no judgment.
💭Why You'll Love This Recipe
Easy to make: These gluten-free lemon cookies are made in just one bowl and with only 5 minutes of prep time.
Flavorful: They're thin and chewy with a bright, tropical flavor that makes you want more.
Allergy-friendly: A classic cookie recipe that's been tweaked to be naturally dairy and gluten-free.
Ingredients and Substitutions
Know that initially I made these dairy and gluten-free lemon cookies without coconut, which is why you don't see it in the image above. I retweaked them in 2025 because they were missing something, and they're SO much better now.
- Gluten-free 1:1 Baking Flour: Make sure to use baking flour and not all-purpose gluten-free flour. I personally use Bob's Red Mill flour to make sure the gluten-free lemon cookies come out perfectly every time. Here are the best tips for gluten-free baking.
- Vegan butter: I try to use dairy-free butter without sunflower or safflower oils, but that’s a personal choice. Know that coconut oil works for the lemon cookies as well, but it takes away some of their indulgence.
- Lemon juice: Freshly squeezed lemon juice will always taste best, as is the case in this protein chia seed pudding, too. Make sure to use ripe lemons to give the best flavor (not hard ones). If you're a lemon-lover, make sure to check out these savory lemon recipes, too.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Extra Lemony: How lemon-potent you make these cookies is up to you. Add extra zest depending on your preference.
Nutty: Mix a splash of almond extract into the batter for a subtle, nutty flavor twist.
Citrus twist: These healthy gluten-free lemon cookies can also be made with orange juice and zest in place of lemon (or in addition to) for a fun swap.
How To Make Lemon Coconut Cookies
Step 1: Melt the butter and separate the eggs from the yolks.
Step 2: Combine the butter, lemon juice, milk, and egg yolks in a bowl and whisk gently.
Step 3: Use a trigger ice cream scoop to portion the cookie dough onto a parchment paper-lined baking sheet.
Step 4: Sprinkle some added zest on top, Bake in the oven at 325 degrees Fahrenheit. Let cool on the tray.
Expert Tips
Make sure to leave a solid inch of space between the coconut lemon cookies on the baking sheet, as they do expand while baking.
Line a baking sheet with parchment paper or a silicone cookie sheet. Otherwise, the cookies will stick to the pan (even if greased).
Don’t over-stir the cookie dough, just mix until combined.
You can zest the top of the gluten-free lemon cookies with more lemon zest if you love lemony flavor!
I used a one-inch or slightly larger trigger scoop to portion out the cookies.
Store leftover cookies on the counter in an airtight container for up to 4 days or in the fridge for 5-7 days. They firm up a bit in the fridge so bring them to room temperature before enjoying them again.
Lemon Coconut Cookies FAQ's
The two are not interchangeable. The lemon juice helps dilute the cookie batter in this recipe. If you used lemon extract, though you would get a lemon flavor the texture of the gluten-free cookies would be off as you can’t use that much extract.
These cookies store well in an airtight container on the counter for a few days. Otherwise, store them in the fridge for 5-7 days, but they will become a bit harder.
More Gluten-Free Summer Desserts
If you tried this Gluten-Free Lemon Coconut Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy And Gluten-Free Lemon Coconut Cookies
Video
Equipment
Ingredients
- ¾ cup Gluten-free 1:1 baking flour
- ⅛ cup vegan unsalted butter measured solid
- 3 tablespoons shredded coconut unsweeted
- ⅓ cup cane sugar
- ¼ cup fresh lemon juice roughly 1.5 lemons
- 2 egg yolks
- ½ teaspoons baking soda
- ¼ generous teaspoon lemon zest plus more for topping if you wish
- 2 tablespoons almond milk
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Melt the butter and separate the eggs from the yolks.
- In a large mixing bowl combine the butter, lemon juice, milk, and egg yolks. Whisk gently.
- Add in the remaining ingredients and stir until just mixed.
- Use a one to one-quarter-inch trigger ice cream scoop to portion the cookie dough onto a parchment-lined prepared baking sheet. Leave lots of space because they do expand.
- If you love lemon, sprinkle some added zest on top.
- Bake in the oven for 16 minutes.
- Remove from the oven and let them cool on the tray.
- Makes 13 cookies.
Notes
- The cookies come out thin and very delicate. Don’t skip letting them cool.
- When you mix the batter, the baking soda will activate and the batter will become fluffy. That’s normal and what makes these cookies thin and not fluffy. Make sure not to use baking powder as this will change them completely.
- Make sure to leave lots of space between the cookies on the baking sheet as they do expand.
- Line a baking tray with parchment paper or a silicone cookie sheet. Otherwise, the cookies will stick to
- the pan (even if greased).
- Coconut oil can be used in palce of butter but it will take away some of the indulgence.
- You can zest the top of the gluten-free lemon cookies with more lemon zest if you love lemony-flavor!
- I used a one-inch or slightly larger trigger scoop to portion out the cookies.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
These are so crazy light for a cookie but the flavor is so potently refreshing. Great for spring to bring a pop of sunshine.