Soft lemon fig coconut flour and tigernut based cookies make delicious and healthy cookies that the whole family will love. Fun and secretly healthy cookies.
We are in a cookie coma over here.
These cookies were inspired by our beloved soft and thick coconut flour chocolate chip cookies. We adore that recipe so much and many of you did too. So, we decided to recreate them by making them starch-free. We replaced the arrowroot flour with tigernut flour. Why? Because we can 😉 Okay, honestly, we wanted to see how they would turn out with tigernut instead of arrowroot. We don’t have anything against using starches, but in this case tigernut is a tuber.
Gluten-free, grain-free, dairy-free, soy-free and starch-free lemon fig coconut flour cookies
Share this recipe with your cookie and fig loving friends!
There is no denying it. We love figs. And we love soft cookies.
We are adding another cookie flavor combo that we are obsessed with lately.
Cookies that are so scrumptious and delicious with a hint of lemon…and oh so slightly sweet.
Soft and thick lemon fig cookies made with tigernut flour.
Looking for a fun and refreshing cookie recipe to end out summer? Look no further. You must make these. Especially before figs go out of season.
Cookies made a little healthier for you.
These cookies are absolutely AMAZING!
Promise if you love a good soft, dense cookie you must try this recipe. And let us know what you think.
Monk fruit that we buy (no aff)
These cookies can also be made vegan (egg-free) with using 2 flax gels as the eggs.Print
super soft lemon fig grain-free cookies
Soft lemon fig cookie. Gluten and dairy free. These cookies are made from grain-free flours of coconut and tigernut. A simple healthy fun cookie to enjoy while figs are in season.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: makes 14-16 cookies 1x
Inspired by our soft and thick coconut chocolate chip cookies
For the Cookies
- 5 tablespoons coconut flour ( 1 1/4 oz)
- 12 tablespoons tigernut flour (2 1/2 oz)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs or 2 flax gels
- 2 tablespoons maple syrup
- 2 tablespoons monk fruit (this is the brand we use)
- 2 large figs (1/2 cup cubed)
- lemon zest from 2 lemons
- lemon juice (about 3 tbsp) or a 3 drops of DoTerra lemon essential oil
- 4 tablespoons coconut butter (2 1/2oz)
- 4 tablespoons coconut oil ( 2 oz)
- Have all ingredients out to room temperature.
- Pre-heat oven to 350 degrees.
- In a large bowl, place all dry ingredients. Stir.
- Add in cubed figs and lemon juice and zest and stir.
- Next add in your softened coconut butter, coconut oil and eggs (or flax gel – 3 tbsp flax meal with 6 tbsp water, let sit for 10 minutes).
- Stir together.
- End with adding in your water if batter is dry. Add enough water until the batter starts holding together. You want it to be on the thick side.
- Scoop onto cookie sheets.
- Makes about 14-16 cookies, all depends on your size scooper.
- Bake for 14-16 minutes.
- Cool before removing from cookie sheets.
To replace the tigernut flour you can use arrowroot or tapioca starch. Or even try some chestnut flour.
These cookies are:
A little sweet.
Oh so tasty!
We hope you enjoy! Let us know if you give it a try. Make sure to tag #purelytwins on Instagram or leave a comment. We love seeing your creations!
Are you a fig fan? What about lemon?
Do you like having figs either sweet or savory?
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