Raw Lemon Coconut Meltaway Cookies

I am currently trying to avoid eating too much sugar. So lately I have really become a fan of raw desserts. They are quick, delicious, and dare I say healthy! Made mainly with nuts, fruit, and natural sweeteners, raw desserts are a favorite in our household.

These may not be the prettiest cookies ever (*cough* actually they might be one of the ugliest) but they taste amazing! One bite and you’ll never believe that they are actually good for you! Well, at least until you look at them again.

If you’re wondering why they are brown, it comes from the almond skins in almond meal. If you want a much prettier, yellow color, simply use almond flour instead!

I also loved these cookies because the possibilities are endless. With a little tweaking, and you can transform these cookies into some chocolate orange meltaways!

These are the perfect cookies for a late night snack without the guilt. Lemon lovers must try this recipe!

Raw Lemon Coconut Meltaway Cookies
Makes 18 cookies

Ingredients

2 cups almond flour or meal (I used meal)

1/2 cup coconut powder (coconut flour can also be used)

Pinch of salt

3 T. honey (maple syrup or agave can be used if you are looking for 100% vegan)

3 T. maple syrup

6-8 T. lemon juice, to taste (use fresh lemons or very good lemon juice)

2 t. pure vanilla extract

1/4 cup coconut oil

Directions

Mix almond flour/meal, coconut powder, and salt in your mixer on low speed.

Mix together your sweeteners, lemon juice, and vanilla in a small bowl.

With your mixer on, stream in the lemon mixture into your dry mixture. If batter is too liquid-y, eyeball some more almond meal/flour in there.

Stream in melted coconut oil. Your batter should thicken fairly quickly as it mixes with the oil and cools down.

Roll your cookies into balls or use a cookie scoop to drop them on a pan. Place directly in the fridge for at least an hour OR you can dehydrate them using a dehydrator or an oven.

To dehydrate them with an oven, preheat oven temperature to lowest temperature possible and place cookies in there with the oven door cracked open for one hour. This will give the cookies a dryer outside while still keeping a moist inside, like a meltaway cookie.

Store in refrigerator.

Enjoy!

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