Lemon and Coconut Polenta Cookies

Serves: 8-10 Serves: 8_10 Prep: 15_mins Cook: 15_mins


These Lemon & Polenta Cookies, are fresh, zesty and scrumptious. They make the perfect accompaniment to a cup of tea, or as a sweet treat any time of the day.

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80g whole wheat flour

100g Biona Organic Polenta

120g Biona Organic Coconut Sugar

½ teaspoon baking powder

¼ teaspoon baking soda

65g Biona Organic Coconut Oil

4 tablespoons almond milk

zest from 1 lemon

few drops of oil for greasing the baking tray.


  1. Pre-heat the oven to 180 c
  2. First, sieve whole wheat flour and polenta with baking powder and baking soda, into a bowl.
  3. Now, to this bowl add the coconut oil
  4. Using finger tips, mix the oil with the flours to form bread crumb like consistency.
  5. Add grated lemon zest from 1 lemon, mix this in.
  6. Now, add the coconut sugar. Mix this in.
  7. Adding almond milk, a tablespoon at a time, prepare a dough. Do NOT Knead. Just bring the dough together just enough to form a ball.
  8. Pinch off small portions of the dough, roll and make smooth balls.
  9. Place them on a greased baking tray. (You may use parchment paper)
  10. Using a fork, squash the cookies and make criss-cross patterns on each of the portions.
  11. Repeated the same with the rest of the dough.
  12. Bake for 15 minutes or until light golden.
  13. Once baked, remove the tray. Allow it to cool slightly. Then transfer the cookies on to a cooling wire rack.

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