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Lamington Cookies

  • Total: Prep: 10min Cook: 10-15 mins


  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp of water, left to sit for 1 minute)
  • 1/2 cup Cocobella vanilla coconut yoghurt
  • 2 cups buckwheat flour
  • 2 cups almond meal
  • Pinch of salt
  • 1 tbsp baking soda
  • 70g vegan dark chocolate
  • 1/2 cup coconut cream
  • 1 tbsp maple syrup
  • 1/2 cup desiccated coconut
  • Cocobella vanilla coconut yoghurt to serve
  • Strawberry jam to serve


  1. Preheat the oven to 180 degrees celsius and line a large baking tray with baking paper
  2. In a large mixing bowl, combine brown sugar, vanilla, flax eggs and coconut yoghurt until smooth
  3. Add buckwheat flour, almond meal, salt and baking powder and mix until smooth
  4. Roll into balls and press into cookie-sized pieces on a lined baking tray, before baking in the oven for 10-15 minutes or until lightly golden
  5. Remove cookies from the oven and set to the side to cool
  6. In a small saucepan, melt dark chocolate, coconut cream and maple syrup together until smooth. Remove from the heat and set to the side to cool
  7. Dip cookies into chocolate mixture, before coating with desiccated coconut and putting them back onto the lined baking tray
  8. Place in the fridge to cool, remove once chocolate coating is hard and serve with coconut yoghurt and strawberry jam

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