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.



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
  • 2 large figs (1/2 cup cubed)
  • lemon zest from 2 lemons
  • lemon juice (about 3 tbsp) or a 3 drops of lemon essential oil
  • 4 tablespoons coconut butter (2 1/2oz)
  • 4 tablespoons coconut oil ( 2 oz)


  1. Have all ingredients out to room temperature.
  2. Pre-heat oven to 350 degrees.
  3. In a large bowl, place all dry ingredients. Stir.
  4. Add in cubed figs and lemon juice and zest and stir.
  5. 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).
  6. Stir together.
  7. 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.
  8. Scoop onto cookie sheets.
  9. Makes about 14-16 cookies, all depends on your size scooper.
  10. Bake for 14-16 minutes.
  11. Cool before removing from cookie sheets.