½ cup olive oil
¼ soya plain yogurt
½ cup firmly packed light brown sugar
1 cup plus 1 tablespoon gluten-free all-purpose flour
1/3 cup plus 1 tablespoon millet flakes
½ cup unsweetened dried coconut, plus 1 tablespoon for dusting.
Mix together the olive oil, yogurt, juice of 1 lemon, and grated zest of 2 lemons in a bowl. In a separate bowl, mix together the sugar, flour, oats, millet, and coconut.
Stir the wet ingredients into the dry ingredients and mix to form a soft dough.
Roll the dough into 20 balls, then place on a baking sheet and press down gently. Sprinkle the cookies with the remaining dried coconut and grated zest of 1 lemon.
Bake the cookies in preheated oven, at 350 °f, for 12-15 minutes, until golden. Let cool on the sheet for completely. Store in an airtight container and eat within 2-3 days.
My girls said, it tastes delicious I wasn’t able to try my own cookies because I’m allergic to coconut and it was a treat for the girls, I already have a very restrictive diet, and they’re very supportive the least I can do is meet them halfway by doing something special, that I know they’ll enjoy occasionally which is my lemon cookies.
BY HAMLYN all colour cookbook