Kirbie's Cravings

3 Ingredient No Bake Lemon Cookies (No Flour, Eggs or Butter)

These lemon cookies don’t require any baking. They are just 3 ingredients and don’t need any flour, eggs or butter. The cookies are sweet and lemony. They can be made ahead of time and store well.
a stack of five lemon cookies.

The weather has been so warm lately that I haven’t wanted to turn on the oven much so I’ve been working on a few no bake recipes, like these lemon cookies.


  • White chocolate chips
  • Lemon
  • Unsweetened shredded coconut

White chocolate chips: The cookies use white chocolate chip as the base. When the white chocolate is melted and mixed with the lemon juice, the lemon juice prevents the white chocolate from completely solidifying again so it stays soft.

Lemon: The cookies use fresh lemon juice and zest to give the cookies a nice zesty lemon flavor.

Unsweetened shredded coconut: Shredded coconut acts as a binding agent to hold the cookies together and adds some texture to the cookies. I recommend using unsweetened coconut because the cookies are already quite sweet from the chocolate. Also, unsweetened coconut is usually more finely shredded, which is what is needed to bind the cookies.

How to Make No Bake Lemon Cookies

The white chocolate is first melted and then mixed with the lemon juice until a smooth batter forms. The zest and coconut are then stirred in until the mixture becomes a thick batter (or a wet cookie dough).

Scoop the cookie batter onto a baking sheet lined with parchment paper. Use the back of a spoon to make the cookies round and flatten them slightly. Then place them into the fridge until set.
lemon cookies lined up.

Cookie Texture

These cookies are firm on the outside but are soft when you bite in. The lemon juice added to the chocolate keeps the chocolate very soft, almost like a truffle filling. The shredded coconut adds a little chewiness to the cookies.
two cookies in a stack.

More No Bake Cookie Recipes

3 Ingredient No Bake Lemon Cookies

Servings: 11 cookies
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
These lemon cookies don't require any baking. They are just 3 ingredients and can be made ahead of time.
4.85 from 13 votes


  • 1 cup (164 g) white chocolate chips
  • 2 tbsp (30 ml) lemon juice + 2 tsp lemon zest from one large lemon
  • 1/2 cup (34 g) unsweetened finely shredded coconut


  • Line a large cookie sheet with parchment paper.
  • Add chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
  • Add in lemon juice and whisk until lemon juice is fully incorporated and mixture becomes uniform in color and smooth. Adding the lemon juice will initially break up the chocolate but if you continue to whisk, the mixture will become uniform again.
  • Stir in the zest and coconut until they are evenly mixed in. The batter should thicken when you add in the coconut. It will resemble something like a very thick batter and a wet cookie dough. The batter should be thick enough that if you scoop it out with a cookie scoop it will mainly hold its form and won't spread much.
  • Use a 1 tbsp cookie scoop to scoop up cookie batter and place onto the prepared cookie sheet, spacing cookies 2 inches apart. Use the back of a spoon to flatten cookies into a thick round disk (about 1/4 inch thick), smoothing edges and top as needed. Cookies will not change shape so shape them as you would like your final cookies to be.
  • If desired, garnish top of cookies with additional zest. I recommend doing this because it adds more lemon flavor and makes the surface of the cookies look nicer. Place cookies into fridge to set. This can take about one hour. When cookies are set they should feel firm and you should be able to peel the cookies off of the parchment paper. Cookies can be eaten straight out of the fridge or let them sit at room temperature for about 15 minutes for a softer inside. Store uneaten cookies in the fridge.


  • You will need approximately one large lemon. You likely will not use the whole lemon. This recipe works best with fresh lemon juice and zest.
  • When measuring out the lemon juice, make sure you strain out any pulp so you have 2 full tbsp of just lemon juice.
  • This recipe works best with unsweetened finely shredded coconut. Most unsweetened coconut is finely shredded and so its not usually labeled finely shredded but just check to make sure. There may be some unsweetened shredded coconut brands out there that make thicker/wider shreds. I used Let's Do Organic Unsweetened Shredded Coconut.
  • I don't recommend using sweetened shredded coconut. Sweetened coconut will make the cookies too sweet and sweetened coconut is usually only sold in bigger/wider shreds which don't work as well as a binding agent.
  • You can make the cookies bigger but I kept them small since they are quite sweet. 


Serving: 1cookie, Calories: 144kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 7g, Sodium: 16mg, Fiber: 0.5g, Sugar: 16g, NET CARBS: 17

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

48 comments on “3 Ingredient No Bake Lemon Cookies (No Flour, Eggs or Butter)”

  1. I used “confetti birthday cake” flavored chips and orange zest I had in my freezer and they are still great. Mine were a little thinner than expected though.

  2. I love these! So easy and delicious

  3. I love them! I would call it a candy cookie. If you love lemons, coconut and white chocolate, then this is your go to sweet, especially during the summer months. I used non-sweetened coconut, as recommended. Just the right amount of sweetness. I also used a fresh lemon for the zest, and the juice from that same lemon. The only thing I should have, and will do differently, is sprinkle more zest on top after I’ve shaped them on the cookie sheet. I keep them in a container in the frig because the humidity is high right now, and I like the fresh, cool taste. This is a great treat, but not a “cookie” I would eat several of at a time. That’s why I call it “candy cookie”. Thank you for the recipe!! I’m going to try others. ?

    • Hi, thanks for sharing! I’m so glad you enjoyed them. Just a quick note, you mentioned you would sprinkle zest on the cookies after shaping them. That is actually something I recommended doing in the instructions.

  4. Made these for a family event and they were quite a hit!!! i tripled the recipe. My kitchen was extra hot so the mixture didn’t hold shape. I added more of the coconut until they could hold the shape. They were delicious! I passed the recipe on to my gluten free relatives. Can’t wait to try more of your recipes! Thank you!

  5. These were really interesting and very easy. They read more as a confection or candy than a cookie, though, because of the texture. I got about ten “cookies” from the recipe. Even though they’re very lemony and you don’t taste the coconut, you do get the coconut texture; if you’re not a fan of that I wonder about blasting the coconut shreds in a food processor to break them down a bit more.

    • I think if you shredded the coconut further you may end up needing to add more, but I’m glad they worked for your overall!

  6. Are you KIDDING ME with this recipe?! These are AMAZING!! Thank you! Exactly what I had a craving for; super simple to make and YUMMMMMY! I asked my bf if he’d like a “homemade cookie” and to be fair, I’m not much of a Baker so my cookies have never really been good. He said “uh okay” bit I could tell he didn’t really want to try another of my delights ( hahaha!) Well your recipe changed everything! He even asked for another while he was still murmuring “mm.mmmmmm!” Oh brother! So thanks Kerbie!

  7. Thank you for your articles
    They are really helpful.
    God bless you

  8. Super easy & I can’t wait for my cookies to harden so I can eat one ?! I followed your recipe to the letter and I was able to make 10 cookies. I needed one large lemon to get 2 tsp of zest, but I ended up with extra lemon juice. Not a problem, though! I used a bar (114 g) of Ghirardelli Premium Baking White Chocolate plus 45 g of white chocolate-ish chips. I put it in a large ramekin and did the double boiler method to melt while I worked on the zest. I used a regular tablespoon to measure the batter and that’s how I made 10 cookies. Next time I’ll use a 1/2 tablespoon for smaller cookie bites. Thanks!

  9. Just because you put the words cookie and no baked does not changes a white chocolate candy bar to a freaking cookie. I would have respected you more if you would have said White chocolate, coconut and Lemon Candy bar. You just can not make up things to make it sound better. I was a vegetarian and we did not need fancy titles to eat the food just called it like it was and it was okay. You should learn the same thing.

    • These are no bake cookies. They are not regular cookies. No bake cookies have been around for a very long time and the most classic versions have a chocolate base. They are mostly made up of chocolate with something like oats or coconut acting as a binding agent. Google no bake cookie and your page will be filled with images of “cookies” that are mainly made of chocolate. The texture of these are not the same as a candy bar. The chocolate is not hard and is instead soft and chewy which is why they are no bake cookies and not just a chocolate candy bar.

    • Why do you have to be that way? Kirby shared something nice with us, and you’re blustering over what these confections should be called. Proud of yourself, little man?

  10. Easy and delightful 

  11. Awesome cookies

  12. Using the term “cookie” loosely here. I clicked because I was genuinely interested and let’s be honest here, this is candy.

    • No bake cookies aren’t candy – the texture is soft and chewy, like many other no bake cookie recipes, and nothing like a piece of candy.

  13. Excited to try recipe as stated. I love coconut! Unfortunately, my dau does not. Any sub for coconut for her batch?

  14. Wondering if lemon can be subbed for lime and it would still react the same. 

  15. Tried recipe. Was perfect

  16. For the people who are anti-coconut (like half my family. Lol) , is there something else that you’d recommend that would work just as well for binding? Like shredded almonds, cashews, etc? Or some other food that would taste good with lemon? I will 100% comment again after I have made them if a substitute for the coconut can be found ?.

  17. Do you think this would work with toasted coconut? I’m not a coconut fan otherwise, but like the sound of these cookies! Or do you have another suggestion for texture besides coconut with the white chocolate and lemon juice?

    • We’re not sure how it will work with toasted coconut. When you toast coconut, a lot of the moisture is removed which may not work well as a binder for these cookies. You might like to try our No Bake Lemon Oatmeal Cookies instead – they have oats instead of coconut.

  18. I truly don’t get it. I don’t think these three ingredients actually go together. And as a home baker for many years, I can’t figure out how they stay together and not fall apart. ?

  19. What to use instead of coconut for this lemon cookies ? I am allergic to coconut,.

    Please & Thanks

  20. I can’t wait to try your recipes!!! They all sound delicious!!!

  21. I haven’t made it yet butt will as soon as I get the ingredients..




  23. Thank you for keeping food without flour, eggs, butter, oil, and all other heart attack ingredients