Friday Food Club: lemon, coconut and almond cookies

Sometimes when life gives you lemons, there’s only one thing for it… Make lemon, coconut and almond cookies!

Now you’re probably wondering how cookies can be healthy but stick with us. This recipe by Ludo’s Primal Wellness is a treat that still packs a nutritious punch.

Chia seeds, coconut and lemon are a batch made in baking heaven bringing healthy antioxidants that can help reduce damage to cells and reduce the risk of a whole host of diseases such as heart disease and cancer.

What’s more, this recipe uses gluten-free buckwheat and is the perfect way to mark Coeliac Awareness Week 2021.

Let’s be honest, even when armed with the best of intentions our diets all take a little hit at the weekend, but we promise these cookies are a sweet treat that won’t make you feel crummy afterwards.

Cooking time

Preparation: 5 minutes

Cooking time (including cooling): 70 minutes

From pantry to plate: 75 minutes

What you’ll need: ingredients

• 1 Tbsp chia seeds mixed with 2.5 Tbsp water, allowed to sit 15 minutes (this is the “flax egg”)
• 1 large egg
• 1 1/4 cup gluten-free buckwheat blend
• 1/4 cup coconut flour
• 1/2 tsp yeast
• 1/4 tsp fine grain sea salt
• 1/4 cup coconut oil melted and cooled to almost room temp
• 1/4 cup raw honey
• 1/2 Tbsp fresh lemon juice
• Grated zest of 2 lemons
• 1/2 tsp pure vanilla extract
• 1/2 cup sliced almonds

Step by step guide

• Prepare the Chia seeds and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
• Combine the gluten-free buckwheat blend, coconut flour, yeast and salt in a mixing bowl.
• In a separate large bowl, whisk together the coconut oil, chia seeds, egg, vanilla extracts, lemon zest and lemon juice until very smooth.
• Stir the dry ingredients into the wet until well combined and a sticky dough forms. Chill the dough in the fridge for about 10-25 minutes.
• Using a medium cookie scoop, scoop and drop dough about 2” apart on the parchment-lined baking sheet – this can make 12 cookies.
• Arrange sliced almonds on the tops of the cookies, pressing the top of each cookie as you go.
• Bake 11-13 mins until set and turning light brown. Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be very soft), then transfer using a spatula to wire racks to cool completely.
• Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge.

Three health benefits of coconut

1. Coconut is packed with nutrients. Unlike most other fruits that are high in carbohydrates, coconuts provide mostly healthy fat and protein. They’re also rich in copper and iron which help form red blood cells.
2. They also contain powerful antioxidants such as gallic acid, caffeic acid and salicylic acid that can help protect cells.
3. Coconuts can provide a quick energy boost and can improve athletic and physical performance.