Lemon Breakfast Cookies

  • Lemon Breakfast Cookies

    Portfolio Date April 17, 2015
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I think people often struggle to think of healthy breakfasts to make that are easy and not loaded with sugar. This is a firm favourite in our family, but usually saved for the weekends because it can take some time to prep. (Recipe adapted from Raising Generation Nourished).


  • 100g coconut oil (can use organic, grass fed butter)
  • 50g raw honey
  • 2 eggs
  • 120g tapioca flour (about 1 cup)
  • 110g coconut flour (about ½ cup)
  • 100g almond flour (about ½ cup)
  • Zest and juice of 2 lemons
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ¼ tsp salt


  • Heat oven to 150C
  • Line a baking tray with baking parchment.
  • Blend coconut oil (or butter) with honey until fluffy
  • Add the eggs and lemon juice & zest and beat well.
  • In separate bowl, combine the dry ingredients
  • Add the wet ingredients to the dry and stir in well to form a dough.
  • Take roughly tablespoon sizes of dough and roll into balls. Press out on the baking parchment to form cookies
  • Bake for 15 minutes until golden brown.
  • Your cookies should be firm on the outside and soft in the middle.
  • These are definitely best eaten fresh, although ours never last that long anyway.

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