Coconut Lemon Cookies with Chocolate Icing

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New year, new diet, right? But wait, cravings don’t just go away because you want them to. That’s why many diets recommend small, healthy indulgences to balance and combat cravings. These cookies are the perfect indulgence without going overboard. Unlike store-bought cookies, these are made with whole foods and ingredients you’ll recognize like coconut, sunflower seeds and banana. New year, new healthy dessert!

Lemon Coconut Sunflower Cookies with chocolate icing on cooling rack |

Yields 10 cookies


1-1/2 cup unsweetened coconut flakes
½ cup roasted and salted sunflower seeds
½ ripe banana
Zest of 1 lemon
2 Tbsp. fresh lemon juice
2 Tbsp. organic maple syrup, optional


3 Tbsp. dark chocolate chunks, melted


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a food processor, combine all ingredients. Pulse to mix until batter sticks together.
  3. Scoop out cookies by the tablespoon and place on prepared baking sheet. With a fork, flatten each to about 1/2-inch thickness.
  4. Bake for 12-15 minutes until just cooked, careful not to burn.
  5. With a double broiler, melt dark chocolate chunks. (Alternatively, you can melt them in a microwave at 50% for about 45 seconds, stirring halfway through.)
  6. Spoon about 1/2 teaspoon of melted chocolate on top of each cookie. Let set before serving.