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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies You’ll Crave Every Time

These Lemon Coconut Cheesecake Cookies blend zesty lemon with creamy filling for a delightful treat you'll crave.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup whole wheat flour Can substitute with all-purpose flour for a lighter texture.
  • 1/2 cup almond flour Use oat flour for a nut-free option.
  • 1/4 cup coconut flour Substitute with more almond flour if unavailable.
  • 1 teaspoon baking soda Ensure it's fresh for effectiveness.
  • 1/2 teaspoon salt Essential for overall taste development.
  • 1/4 cup coconut oil Can be replaced with butter for a denser flavor.
  • 1/3 cup honey or maple syrup Agave syrup can be used as a substitute.
  • 1 large egg Flax egg can be used for a vegan option.
  • 1 teaspoon vanilla extract
For the Filling
  • 8 ounces cream cheese Mascarpone can be used for a milder flavor.
  • 1/4 cup powdered sugar Adjust according to taste preferences.
For the Flavor Boost
  • 1 zest lemon Infuses vibrant citrus notes.
  • 2 tablespoons fresh lemon juice Introduces tanginess.
  • 1/2 cup shredded unsweetened coconut Use desiccated coconut for a finer texture.

Equipment

  • baking sheet
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the whole wheat flour, almond flour, coconut flour, baking soda, and salt until well combined.
  3. In a separate bowl, blend the melted coconut oil, honey or maple syrup, egg, vanilla extract, lemon zest, and fresh lemon juice until smooth.
  4. Gently fold the wet ingredients into the dry mixture until a cohesive dough forms, then fold in the shredded coconut.
  5. In a small bowl, beat the softened cream cheese with powdered sugar until smooth, tasting to adjust sweetness.
  6. Take a portion of dough, flatten it, place a dollop of filling in the center, and fold the edges over to seal.
  7. Arrange cookie balls on the baking sheet, spacing them 2 inches apart, and bake for 12-15 minutes until edges are golden.
  8. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

For best results, chill the dough before baking to prevent spreading. Store in an airtight container for freshness.

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