Gluten Free Lemon Coconut Cookies

A light and fluffy gluten free cookie filled with the subtle taste of coconut and lemon and topped with a zingy lemon frosting and toasted coconut. One of the best gluten free cookies you will eat! 

gluten free cookie

It’s been awhile since I’ve posted a gluten free recipe. I was having withdrawals. I decided a gluten free cookie was the perfect fix.

Only it’s not just a gluten free cookie. It’s a lemon cookie, a coconut cookie and a cookie that doesn’t taste gluten free at all. Which in my book is the perfect cookie to enjoy! I think their is nothing better than combination of lemon and coconut.

lemon cookie


I made these for an event we had over the weekend. Several of the people who attended had gluten allergies. I hate to have people come and feel like they don’t have anything to eat, so I made sure that they had some treats too.

coconut cookie


Withdrawals aside it was great to see those who had gluten allergies and those who didn’t enjoy these delicious cookies. Many had no idea they were gluten free–even though the sign was right next to them!

Reunited in Nauvoo


Gluten Free Lemon Coconut Cookies

Rating: 51

Yield: 20 cookies

Serving Size: 1 cookie

A gluten free cookie filled with subtle hints of coconut and lime and topped with a zingy lemon frosting and toasted coconut.


  • 1 cup coconut flour
  • 3/4 cup brown rice flour
  • 3/4 cup powdered sugar
  • 1/2 cup tapioca flour
  • 5 teaspoons grated lemon zest
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 egg, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon water
  • For the Frosting;
  • 1 cup powdered sugar
  • 4-5 tsp lemon juice
  • Toasted coconut, for topping


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, stir together the coconut flour, rice flour, powdered sugar, tapioca flour, lemon zest, xanthan gum, baking soda and salt.
  3. With a whisk attachment on the mixer, slowly add in the coconut oil, blending the coconut oil into the flour mixture until it becomes crumbly and resembles coarse sand.
  4. Slowly add in the honey, egg, lemon juice and water. Beat on medium speed until the mixture becomes smooth. If mixture is still coarse, or isn't tacky when you press it lightly with your finger, add 2-3 more tbsp of coconut oil.
  5. Roll the dough into tablespoon sized balls. Place the balls onto the baking sheet. Leave 1-2 inches of space between the cookies. Bake at 350 degrees for 9-11 minutes, or until golden brown. Remove cookies from oven and remain on cookie sheet for 2-3 minutes before moving to a cooling rack to finish cooling completely.
  6. When cookies are fully cooled, mix together the powdered sugar and lemon juice in a small bowl. Frost each cookie, then immediately sprinkle a generous layer of toasted coconut on top.
  7. Cookies can be frozen for up to two weeks in an airtight container.


Organic shortening or dairy free margarine like Earth Balance can be used in place of the coconut oil. If using shortening, cookies will have a crisper texture.

Recipe Inspired by Gluten Free Goddess

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  1. These look great! I may have to try the recipe 🙂

  2. Oh my goodness, those look delicious!

  3. did not turn out as shown-dry, crumbly and balls did not spread into a cookie. Also frosting was not white in color, but more yellow….any suggestions? I did add more coconut oil to the dough, as well as water.

    • burntapple says:

      I’m not sure why they didn’t turn out…I’ve made batches of these several times for different events with great results. I’m not sure the sugar you used for the frosting but a more natural sugar tends to make a darker color of frosting. Thanks for writing in.

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