The Rawsource

Lemon Cookie

1 1/2 cups whole oats ground into flour in vitamix (non contaminated oats are gluten free)


This is what they look like before you grind them

1 cup cashews ground into flour in high speed blender. Process on low so it doesn’t turn into butter and blend 1/2 cup at a time, turning it up for 5 seconds at the end to get a flour.

1 1/2 c almond flour (I use this)

1 cup maple syrup (technically not raw but used in plenty of raw recipes)

1/3 cup shredded/desiccated coconut

3/4 cup lemon juice

1/4 cup lemon zest (keep a little extra aside for garnishing)

1/2 cup date paste (soak 1/2 cup of pitted dates in water for 2 hours then blend with a a little soak water to form a smooth paste)

1/4 cup coconut butter (different to coconut oil, and if you cannot find cocont butter then you can make your own by blending 3 cups of desiccated coconut in a high speed blender or food processor until creamy like butter – you can store the excess for future recipes in the fridge or eat it off the spoon for a sweet treat – not saying I do that at all ;))In a pinch you can sub with coconut oil.

1tbs vanilla

1tsp salt

Place all dry ingredients in a large bowl and combine well.

Add remaining ingredients into the bowl and mix well. You may need to get your hands in and really smoosh it around.

Use your hands to form cookie sized rounds on a mesh sheet but don’t forget to sprinkle with a little extra lemon zest.

Place in your dehydrator for 8 hours on 115º or until chewy/crunchy.



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