Lemon Cashew Cookie
Who doesn't love cashews! Did you know cashews provide high amounts of tryptophan, an amino acid that wards off depression and enhances your mood. One more good reason to try out these easy, grain-free, cashew lemon cookies. Make them into individual cookies or roll out the dough with a rolling pin and use your favorite cookie cutter shapes.
TIME: 30 MIN | YIELD: 24-36 COOKIES
INGREDIENTS:
2 cups cashew pieces
2 1/2 cups finely shredded unsweetened coconut flakes, divided
2 tablespoons lemon zest
¼ teaspoon sea salt
8 tablespoons maple syrup, coconut nectar, or honey
3 tablespoons lemon juice
2 teaspoons vanilla extract
3-4 drops lemon essential oil (optional)
2 tablespoons coconut oil, melted
INSTRUCTIONS:
Using a food processor, combine cashews, 2 cups of coconut flakes, lemon zest, and sea salt until uniform.
In a separate bowl, mix maple syrup or other liquid sweetener, lemon juice, vanilla, and lemon essential oil.
With the food processor running, pour the liquid mixture into the dry ingredients and process well.
Continue to keep processor running, pour in coconut oil and process until you have achieved a cookie dough like texture.
Preheat oven to 350 degrees. Using a tablespoon, scoop the dough and roll into balls. Roll balls in remaining shredded coconut until covered and place on cookie sheet. May press balls into whatever shape you desire.
Optional step: To make cookie shapes, dust a dry surface with oat flour, almond flour, or fine coconut flour and use a rolling pin to spread dough out to desired thickness. Use cookie cutters to make your desired shape and transfer cookies to a cookie sheet.
Bake cookies for 10 minutes and allow to cool. Serve immediately or chill in fridge for a more crisp cookie. Store cookies (provided you have any left) in the refrigerator.
Lemon Cashew Cookie
INGREDIENTS
- 2 cups cashew pieces
- 2 1/2 cups finely shredded unsweetened coconut flakes, divided
- 2 tablespoons lemon zest
- ¼ teaspoon sea salt
- 8 tablespoons maple syrup, coconut nectar, or honey
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3-4 drops lemon essential oil (optional)
- 2 tablespoons coconut oil, melted
INSTRUCTIONS
- Using a food processor, combine cashews, 2 cups of coconut flakes, lemon zest, and sea salt until uniform.
- In a separate bowl, mix maple syrup or other liquid sweetener, lemon juice, vanilla, and lemon essential oil.
- With the food processor running, pour the liquid mixture into the dry ingredients and process well.
- Continue to keep processor running, pour in coconut oil and process until you have achieved a cookie dough like texture.
- Preheat oven to 350 degrees. Using a tablespoon, scoop the dough and roll into balls. Roll balls in remaining shredded coconut until covered and place on cookie sheet. May press balls into whatever shape you desire.
- Optional step: To make cookie shapes, dust a dry surface with oat flour, almond flour or fine coconut flour and use a rolling pin to spread dough out to desired thickness. Use cookie cutters to make your desired shape and transfer cookies to a cookie sheet.
- Bake cookies for 10 minutes and allow to cool. Serve immediately or chill in fridge for a more crisp cookie. Store cookies (provided you have any left) in the refrigerator.