I’ve gotten good at cooking and adapting to a low FODMAP lifestyle. Real good I think. Much of which includes eliminating certain foods and increasing other foods. One of the increased foods has been NUTS. Oh yes, I’m nuts for nuts. I don’t care that some low FODMAP guidelines only recommend approximately 10 almonds. I’ll eat and cook with as many almonds as I like thanks. It’s not like I’m going to eat the WHOLE almond cake (maybe just three quarters ;). My point is, I like nuts. Not only the taste and texture, which is amazing in baked goods, but they add protein, good fats and plenty of nutrition to sometimes otherwise unhealthy treats and meals.
So when Robbie told me he was going off nuts and seeds, you can imagine my reaction. I was unimpressed to say the least, another thing to eliminate!? Don’t get me wrong, I’m actually very happy for this decision as it means no more stomach aches and pains for him. Finally he knows what has been causing him so much grief, his body just won’t properly break down and digest nuts and seeds. Since this discovery, I’m finding this is not too uncommon. Nut free diets are a big thing, and not just for those with nut allergies, but for digestion reasons. A few ways to manage this sensitivity, or get your ‘nut fix’, is to drink nut milk, soak your nuts before eating them, eat them in small amounts and chew them really really good. So while I myself am not saying goodbye to nuts, I will be introducing some nut free (or nut friendly I shall call it) options into the Friendly Little Kitchen mix – beginning with these Lemon Coconut Cookies! They’re packed with goodness and are friendly in more ways than one.
Lemon Coconut Cookies
*update, sorry fodmappers, this recipe is not low FODMAP due to the coconut flour
1 tsp freshly grated ginger
1/2 tsp pure vanilla extract
1/4 tsp salt
Rind & juice of 1/2 a lemon
1/2 cup milk of choice
2 tbsp desiccated coconut
1/3 cup coconut flour
2 tbsp coconut oil, melted
2 tbsp rice malt syrup
Preheat oven to 180C and line a baking tray with baking paper. Place eggs, vanilla, ginger, lemon rind and salt in a bowl and mix well. Stir in milk, lemon juice, coconut and coconut flour. Gently melt coconut oil and rice malt in a separate bowl, then combine well with other ingredients. Allow mixture to rest for a few minutes to thicken. The batter should be thick and wet, but not runny. If it appears too dry, add a dash more of milk, but if it’s too wet, add a teaspoon at a time of coconut flour. With two spoons gently form 12 cookies and place on a tray. Bake for 12-15 minutes.
Gluten free | fructose friendly | lactose free | sugar free
Can’t wait to make these!!
Thanks Teena – I hope you enjoy them!
Stephanie Papillo says
Thanks Hazel! So glad to hear you enjoyed them :) please do let me know how they go with butter! I'm always keen to hear about variations!
Hazel Hodgkins says
Yum! Tastes like a baked lemon cheesecake! Couldn't wait for them to cool properly before eating one. Am keen to substitute butter for the coconut oil next time i make these, which I suspect will be soon. Can't see these lasting too long in the house! Thanks for the fab recipe!
Stephanie Papillo says
I’m so sorry to hear they didn’t work out for you! The recipe is correct, it’s only 2 tablespoons of coconut flour, but you are correct, substituting gluten free flour certainly wouldn’t work. Coconut flour is a very unique flour that is very dry and only used in small amounts. It’s quite a tricky one to use as it absorbs a lot of liquid. Here’s an article explaining coconut flour in a bit more detail for you: http://thecoconutmama.com/coconut-flour-recipes/
I made these and they were a disaster. The mixture was liquid. I wondered after if it should have been 2 cups of coconut rather than 2 tblspns. I added gluten free flour to try and make a mixture I could put on a tray and ended up with a biscuit that even the child who eats everything spat out.