Lemon Coconut Cookies (butter, flour, sugar and egg free)

When you hear of a cookie that is free of butter, flour, sugar and egg, your initial reaction might be - well, what the devil is in it?

Well fear not, my cookie-loving friends, for this is not a cookie that simply tastes of air.

This is a coconut variation of a batch of Lemon Oat Cookies I made about a year ago.

These Lemon Coconut Cookies contain quite alot of coconut (surprise!), and have a kind of macaroon feel to them. I have to warn you though that they are very, very easy to overdo and burn!

They only need about 8-10 minutes in the oven at a low temperature, and as an extra precaution, it's best to cover with a bit of foil or baking parchment/paper.

(I didn't burn mine at all to begin with, honest...)

It's also worth pointing out that these will still be fairly soft when you take them out the oven. So don't leave them in there too long, thinking they need to 'set'.

Yes, they are still fairly delicate and will softly crumble in your mouth as you eat them, but that is the delicious beauty of them :-)

• Lemon Coconut Cookies (butter, flour, sugar and egg free) Makes about 15 cookies:
• 200g banana, mashed
• 150g dessicated coconut
• 75g rolled oats
• 1/2 tsp baking powder
• 25ml olive oil
• Juice and zest of half a lemon + extra zest to top the cookies
• 1 tsp vanilla extract

1) Preheat the oven to 170 degrees C.

2) Mix all of the ingredients together in a large bowl, bar the extra zest, until the mixture is all wet and starts to clump together.

3) Shape 15 rounds, about 1.5" in size and transfer to a nonstick baking tray. Top each with the extra zest to decorate.

4) Loosely cover the tray with foil, then bake for 8-10 minutes until light brown.

Other healthy baking recipes you might enjoy.