The BEST lemon yogurt cookies

Funny story about these lemon cookies. I made them about a month ago and decided that they are by far the best lemon cookies in the land. And then I got all excited about posting the recipe on the blog, only to realise that I had lost it! And then my world fell apart for about 2 weeks as I couldn’t find it, and the skies opened and there was floods and thunder and visions of a world without lemon cookies. And then, one random Tuesday, my friend found it at the local library…. inside a library book that I had borrowed when I made the cookies.

Now that order has been restored and there are lemon cookies in my life, let’s make a cup of tea and get some baking done.

A couple of things do need to be mentioned. The cookies are so soft and pillowy. That’s the psyllium for you – don’t skip it. The yogurt icing on top is worth all the money – don’t skip it.

The BEST lemon yogurt cookies

Makes 9 cookies


  • 1 psyllium egg made with 1 tsp psyllium + 6 TBSP water
  • 50g coconut sugar
  • 200g coconut yogurt
  • 100g flour (I used an oat and buckwheat flour mix)
  • 100g dessicated coconut
  • 1/2 tsp baking soda + 1 tsp apple cider vinegar
  • zest of 1 lemon

Ingredients for frosting

  • 2 TBSP coconut yogurt
  • 1/3 tsp vanilla
  • 2 TBSP maple syrup
  • 2 TBSP lemon juice


  1. Preheat the oven to180C and line a tray with baking paper.
  2. Add the coconut sugar and coconut yogurt to a big bowl and whisk to combine for about 1 minute.
  3. Add the flour, dessicated coconut and lemon zest and mix until you get a soft dough.
  4. Add the psyllium and water to a small bowl and mix for 30 seconds. Then add to the dough.
  5. Add the baking soda and vinegar to the dough and mix to combine everything.
  6. To make the cookies, use a spoon to scoop dollops onto the baking tray. Flatten them slightly.
  7. Bake for about 40 minutes or until golden brown on the outside.
  8. To make the frosting, simply add all the ingredients to a small bowl and whisk.
  9. When the cookies are ready, allow them to cool, then frost them and serve. They are best fresh but will last well for 3 days.

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