Description
These soft and chewy lemon cookies combine the bright, zesty flavor of fresh lemon juice and zest with the hearty texture of rolled oats and the subtle sweetness of coconut. Easy to prepare and baked to a perfect golden edge, these cookies offer a refreshing twist on traditional oatmeal cookies, making a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 100 g rolled oats (1 cup)
- 125 g all-purpose flour (¾ cup)
- 25 g desiccated coconut (¼ cup)
- 110 g sugar (½ cup)
- ½ teaspoon baking powder
Wet Ingredients
- 75 g melted butter
- 1 large 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 the Oven: Preheat your oven to 180 degrees Celsius (360 degrees Fahrenheit) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, flour, desiccated coconut, sugar, and baking powder. Whisk these dry ingredients thoroughly to ensure they are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, honey, lemon juice, and lemon zest until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and mix gently but thoroughly. The batter will be wet and somewhat loose, which is expected.
- Shape and Place Cookies: Using large tablespoons, scoop generous spoonfuls of the batter onto a baking tray lined with parchment paper. Aim for about 16 cookies with the indicated portion size. Shape each cookie slightly with the back of your spoon to make them flat and roundish; they will spread slightly during baking but do not need to be perfectly uniform.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn just golden, indicating they are cooked through.
- Cool: Remove the tray from the oven and allow the cookies to cool on the tray for a few minutes. Then transfer them to a wire rack to cool completely.
- Optional White Chocolate Drizzle: If desired, melt white chocolate drops in the microwave in short bursts, stirring frequently. Mix in a little coconut oil to loosen the chocolate for easy drizzling. Drizzle the white chocolate over the cooled cookies and allow it to set before serving.
- Serve: Enjoy the lemon cookies as a refreshing and soft treat, perfect for any time of day.
Notes
- For best results, use freshly squeezed lemon juice and zest for the brightest flavor.
- You can adjust the size of the cookies; smaller spoonfuls will yield more cookies but with a shorter baking time.
- Ensure the baking powder is fresh to help the cookies rise slightly and become tender.
- Adding the optional white chocolate drizzle gives an extra decadent touch but is completely optional.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
