Iced Lemon Cookies
Prep time
Cook time
Total time
Serves: 18 to 24, depending on size
  • I cup coconut flour (can use all-purpose flour)
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons lemon zest
  • 1 egg
  • 4 tablespoons milk (I used almond milk)
  • ½ cup coconut oil or butter
  • ⅓ cup honey or sugar
  • 2 tablespoons fresh lemon juice
  • ½ cup powdered sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together flour, salt, baking soda and zest until combined.
  3. In a large bowl, beat the egg, milk, coconut oil, honey and lemon juice until fluffy using an electric mixer.
  4. Slowly add flour mixture and put mixer on low until combined.
  5. Refrigerate dough for 30 minutes.
  6. Drop by spoonfuls onto baking sheet lined with parchment paper or silpat mat.
  7. Bake for 12-15 minutes until edges are light brown.
  8. Transfer to wire rack to cool and prepare icing.
  9. In a small bowl, mix together powdered sugar, zest and lemon juice until mixed well and pour icing on each cooled cookie.
Recipe by Wishes and Dishes at