Lemon and coconut mixes are some of my favorite. Lemon coconut ice cream, lemon coconut smoothies, and lemon coconut cookies! These raw vegan cookies taste so fresh, with raw, natural lemon juice and lemon zest adding the perfect tangy flavor to the coconut base.
This a great cookie to serve as an after dinner dessert or afternoon snack, and one of the easiest desserts you could ever make. The simple 2 step process makes make this a wonderful option for whipping up a last minute dessert or sweet snack when you have a craving.
So without further ado…let us begin!
You will need:
- 1 cup shredded coconut
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup melted coconut oil
- 2 tbsp lemon juice (about the juice of 1 lemon)
- 1 tsp grated lemon zest
- 1/2 tsp vanilla
- pinch of sea salt
Mix all ingredients together in a bowl. Make sure the coconut oil is melted, as you want to make sure it is all mixed together well.
Once everything is mixed together, take out a muffin tin or any type of mold you want to use for the cookies. Scoop a small amount in each mold, making sure not to make them larger than 2 tablespoons per serving.
Once the molds are filled, put it in the freezer to freeze, about 30 minutes or so. Once the cookies are frozen, use a dull knife or fork to pop the cookies out of the mold.
And that’s it! Serve and eat! These cookies are best eaten right away, as they will get soft and melt a bit if left out.
You can store these cookies in the freezer in a container, and have them on hand for when you want a sweet snack or tasty treat after a meal!