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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies That Melt in Your Mouth

Delightful Lemon Coconut Cheesecake Cookies that are quick, gluten-free, and melt in your mouth.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups Rolled Oats Use for best texture
  • 1 cup Peanut Butter Can substitute with almond butter
  • 1/3 cup Honey Maple syrup can be used as a vegan option
  • 1 cup Chocolate Chips Consider using dark chocolate chips

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spatula
  • Cookie Scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, peanut butter, and honey. Mix thoroughly to form a cohesive dough.
  3. Gently fold in the chocolate chips until evenly distributed.
  4. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly.
  5. Bake in the preheated oven for 10-12 minutes until edges are golden brown.
  6. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep in the fridge for up to two weeks or in the freezer for up to three months.

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