Lemon coconut chia cookies

These lemon-coconut cookies are full of antifungal coconut milk and shredded coconut. They are low in carbohydrates and will have very little impact on your blood sugar, even though they taste sweet.

Ingredients for Cookies
1/4 cup canned unsweetened coconut milk
1 tsp. vanilla
1 tsp. powdered stevia
1 Tbsp. lemon juice
1 cup blanched almond meal
1/2 cup unsweetened shredded coconut
1 Tbsp. chia seeds
1 tsp. lemon zest
Pinch of salt
Ingredients for Coconut Dust
1/4 cup unsweetened shredded coconut
1/2 tsp. powdered stevia

Directions for Cookies
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, set aside.
In a medium sized bowl, whisk together unsweetened coconut milk, vanilla, powdered stevia and lemon juice, set aside. In another medium sized bowl, add blanched almond meal, unsweetened shredded coconut, chia seeds, lemon zest and a pinch of salt, stir to combine. Pour liquid ingredients into bowl with dry ingredients, mix well.
Scoop dough by the tablespoon and roll into balls. Place dough balls two inches apart on parchment lined baking sheet. Flatten dough balls to about 1/2-inch thickness (the flat bottom of a measuring cup works great).
Bake cookies about 15 minutes, remove from oven, then sprinkle with Sweetened Coconut Dust. Cool cookies before serving.
Directions for Sweetened Coconut Dust
In the bowl of a food processor or a high speed blender, add 1/4 cup unsweetened shredded coconut and 1/2 teaspoon powdered stevia. Pulse for 10 to 15 seconds or just until a fine powder is created (pulsing the mixture to long will create a paste).

For more wellness advise please contact Brigitta on 0450 282 452.

Bondi Junction