I wrote earlier about life giving me lemons, and how that’s a GOOD thing. I love lemons! They are beautiful, taste great in and on so many things, and smell amazing. But sometimes, life (or your boss/friend/neighbor/tree) might give you something closer to 5 dozen lemons at a time.
And there’s only so much lemonade and hollandaise sauce you can make at once! So what do you do? Hopefully this little series will help you out in your quest to find out what to do with lemons when life gives them to you in quantity.
This Raw Lemon Cookie Recipe might only use one lemon, but it still counts! These cookies aren’t too sweet, and really let the lemon flavor shine. I found various versions of raw lemon cookies all over the internet, but these at the rawtarian sounded like something I wanted to do.
The recipe made 16 cookies, but if you try them and like them, they’re something you could easily do in larger batches to share.
You will need:
- 1 cup of cashews
- 1 cup of unsweetened coconut flakes
- The juice of one lemon
- 1-2 Tablespoons of honey
- Ground cinnamon
- A food processor
- A food dehydrator
(I think they would be really good with some vanilla extract too, but I’m not including it in the recipe since I didn’t think of it until they were already all shaped and ready to go.)
Start by putting the cashews …
…into your food processor.
Then whoosh them around for a bit until they’re powdery.
Some bigger chunks are ok. We’re going to blend a little more after we pour in the lemon juice.
And a bit of honey. Start with a tablespoon and then if you taste it and think it needs more, you can add a bit more… but you can’t take it out once it’s in there, so go slowly.
Pulse everything together until it’s a doughy consistency.
Then use a cookie scoop or some spoons to shape 16 (ish) cookies on a piece of parchment paper or a silicone sheet that can go in your dehydrator.
Flatten each cookie “peanut butter cookie style” with a fork, making a criss-cross pattern.
And sprinkle generously with cinnamon.
Dehydrate at 135 degrees or so, about 8-10 hours. They’ll be firm but chewy, and quite lemony.
The flavor is strong and the cashews are “meaty” (does it make sense to describe nuts that way?) and filling, so you won’t likely gorge yourself on these cookies the way you might on chocolate chip cookies made with wheat flour or something. So they’re great for a treat that won’t ruin your waistline.