The best thing about raw vegan cookies is that you never have to worry about eating the dough! These Lemon Coconut Cookies are one of my favorite raw vegan sweet snacks when I’m in a hurry. They only contain 7 ingredients and they are really easy to digest. You can even make them nut free by replacing the almond flour with coconut flour.
Lemon Coconut Cookies
SERVES: 8 small cookies
EQUIPMENT: food processor, rubber spatula, dehydrator (optional)
INGREDIENTS:
¾ cup of almond flour
¾ cup of unsweetened coconut flakes, shredded
½ cup of date paste
1 tablespoon of coconut oil
1 tablespoon of lemon zest
½ teaspoon of vanilla extract
¼ teaspoon of Himalayan crystal salt or sea salt
DIRECTIONS:
- Combine almond flour, coconut flakes, date paste, coconut oil, lemon zest, vanilla extract and salt in the food processor. Mix into a slightly sticky dough.
- Shape the dough into cookies of your choice and place them in the refrigerator for at least 1 hour, or the dehydrator for at least 4 hours at 115°F.
JULIE’S TIPS & TRICKS:
- These Lemon Coconut Cookies will stay fresh for at least 1 week in an airtight container in the refrigerator.
- Did you know that coconut will help you to lose weight, lower your cholesterol levels and rejuvenate your skin? It is loaded with healthy fats and essential nutrients such as potassium, calcium and magnesium.
Now I would love to hear from you! What’s your favorite raw vegan cookie recipe? Let me know by leaving a comment down below.
