Today was the perfect day to work on a grain free sugar cookie.


The first batch I used  Thai coconut sugar from Divine Organics.  It reminded me of coconut nectar and the cookies turned out really good!   To make it more interesting I attempted a batch of egg free cookies.  These turned out great too.   I was so excited I wanted to share them with you in time for Easter, just in case you are looking for something sweet that is allergy friendly, grain free, low in sugar, and quick to make.

My attempt at coming up with the frosting was another story. I wanted to do an Easter-themed topping with natural food coloring.  I made one attempt and decided to give up and  do a search.

Here this is what I found.

Super easy and tasty!  My daughter, Summer, who hates coconut, actually likes these cookies! Her only gripe, she wanted more frosting. Yeah!  With ingredients like this, any mom would smile at the request for more frosting on a cookie.  I know I did.

Lemon Sugar Cookies (low sugar grain free)


  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup unsweetened coconut flakes
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup sweetner of choice (honey, coconut nectar, agave, cane sugar...)
  • zest and juice of 1 lemon
  • For an egg-free recipe: substitue the egg with1 tablespoon chia seeds soaked in 1/4 cup water and add up to 1/2 cup coconut milk until it is not crumbly.
  • 2 tablespoons coconut oil, softened
  • 2 tablespoons raw honey
  • 1 teaspoon fresh lemon juice
  • zest of half a lemon
  • •pinch of sea salt
  • cream together in the food processor.


  1. Pre-heat the oven to 350 degrees.
  2. Using a food processor combine the flours and the coconut flakes and process until well blended.
  3. Add in the soda, salt, and vanilla. Process again.
  4. Add the egg, coconut oil, sweetner, the zest and juice of the lemon and process until well mixed.
  5. Form the dough into balls and press lightly on a non-stick pan or use parchment paper lined pan.
  6. Bake for 8 min in preheated oven. Makes about 18 cookies.
  7. Remove the cookies from the pan and cool on a baking rack. When they are completely cooled, frost them and put them into an air tight container and keep in the refrigerator or freezer.
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