• Prep Time:
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Coconut-Lemon Meltaway Cookies

Category: Cookies

 Ingredients List

  • Dry Ingredients:
  • 1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)
  • 1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
  • 1/3 c Coconut Flour
  • 2 big pinches of Salt
  • Wet Ingredients:
  • 6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey
  • 4 Tbsp Lemon Juice
  • 2 tsp Vanilla
  • 1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
  • Other:
  • The Thickener
  • 1/4 cup AND 1 Tbsp melted Coconut Oil


Step 1.
Mix all of your dry ingredients together - set aside and move onto the next step.

Step 2.
Mix together all of the Wet Ingredients. Now, it's time to break out your Electric Mixer! With your mixer on, slowly stream in the wet ingredients...

Step 3.
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down. Now it's time to form some cookies!

The final step is up to you.
You can either -
Option 1. (This is the best way to have these cookies in my opinion)
Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open).
Warm your Cookies for 1 hour, maybe a bit longer
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside
Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Option 2. Place your Cookies to set/chill in the fridge for about an hour.
If you opt not to heat/dry your cookies the texture will be soft and moist.

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