This year, I’ve been really into lemon anything. Unfortunately, the majority of the lemon cookie recipes I’ve found aren’t too healthy or they’re full of oats and I didn’t want that. So, I decided to make up my own healthy version with yogurt! It worked out well because Stonyfield Farm is hosting this GIVEAWAY for their Greek yogurt line Oikos- 1 free 16oz coupon and 3 free 5.3oz coupons! More details below. I made this cookie two ways, with and without coconut. The coconut flavor is already present and mild from the coconut oil (if you don’t like coconut, use all butter instead or use some organic shortening which doesn’t have the negative qualities of the non-organic kinds). The coconut made these cookies slightly more moist and thicker. I think these cookies taste best cooled, and they’re delicious either way. I decided to use spelt flour for the added fiber and rich color, but if you need gluten-free, I think they’d probably work well with gluten-free oat flour. They should also work if all you have is white or wheat flour. The consistency if this cookie is a little crunchy on the outside and softer on the inside with a tiny bit of a crumble (due to the coconut oil). An easy and fairly fast lemon poppy seed cookie that’s healthy. Yes!!!!
- 2 lemons (juice of two lemons and zest of two lemons)
- 1/2 cup agave nectar (if you don’t have this, use honey)
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1/4 cup coconut oil
- 1 5.3oz container vanilla Greek yogurt (I used Stonyfield Farm Oikos) …or you can use a scant 1/2 cup of your preferred Greek yogurt
- 1 3/4 cups spelt flour (or whatever flour you prefer)
- 1/2 tsp salt
- 1 Tb poppy seeds
- 1/2 cup shredded coconut, unsweetened
- Preheat oven to 350
- Over a low boil, heat the lemon juice, zest and agave nectar stirring constantly with a whisk until half the liquid remains (a little less than half a cup) liquid will thicken to the consistency of the agave. Let cool, mixture thickens to more of a thick honey consistency
- In a large mixing bowl blend the butter, sugar and coconut oil. Add the yogurt and lemon juice mixture
- In a smaller bowl, blend the flour with the salt and poppy seeds with a fork
- Slowly add the dry mixture into the wet. Add shredded coconut and blend well.
- Drop by teaspoons onto cookie sheet and bake about 8-9 minutes, the bottom of the cookie will brown
To win the Oikos giveaway, all you have to do is comment below. I don’t care what you say, just make your presence known! I’ll pick the winner at random via random.com by assigning each post a number. Easy. No pressure! I’ll pick the winner June 21st, Father’s Day! If you don’t win, you can still get a discount with these coupons. If you’re looking for something else to make with your Greek yogurt, you can try out my most recent Sonoma Chicken Salad recipe, where I discuss in detail on some of the health benefits. Also, you parents stay tuned, because soon we’ll be doing a YoBaby giveaway!
Oh, and I feel that I should mention, if you’re looking for a good lemon cookie recipe that is not healthy in the least bit, I highly recommend this. They’re very time consuming and tricky, but when done right, delicious.