Recipe Directions

  • 1. Process the cashews in a food processer until they resemble coarse flour.
  • 2. Add the coconut and process again until very well mixed.
  • 3. Add the lemon and the sweetener. Process again until resembling dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.)
  • 4. Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.

The Rawtarian's Thoughts

By The Rawtarian

Raw lemon cookie recipes were on the top of my list of recipes to make when I recently received my new dehydrator.

Once again, this is a delightfully simple recipe that only contains four ingredients: cashews,  unsweetened coconut, a lemon, and a sweetener like maple syrup or agave nectar.  (Do not use honey since it doesn't dehydrate.)

These cookies have a sweet, simple, creamy flavour and you'll be amazed at how much lemon flavour comes from just one lemon. This is a small recipe, which is perfect for sampling. Try a small batch and see how you like these raw lemon coconut cookies.

Note: this batter is very moist, so you definitely have to dehydrate these little guys!

I love their simple, satisfying sweet lemony flavour.

Recipe Photos

Nutrition Facts

Nutritional score: 80 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is low in Fat.

Amounts per 23 g (1 oz) suggested serving

NameAmount% Daily
Calories 111 5 %
Protein 2.5 g 4 %
Fat 9 g 11 %
Carbohydrates 6 g 2 %
Dietary Fiber 1.5 g 5 %
Sugars 2.4 g
Calcium 8 mg 1 %
Iron 0.98 mg 8 %
Sodium 4 mg
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

187 votes
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Just made a batch and ate half right there, but shaped the rest into heart shapes and they are in the dehydrator. Thank you!
I do have a question though - is there an easy way to shape these?

178 votes
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Hi Julie, try making my lemon bars instead  - a dehydrator is not required. Best to buy one online - in the US and Canada, Excalibur is the best brand.

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

173 votes
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Hi Danielle! Generally the ideal low temp is between 105 and 110 degrees F.

All

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jessicaa's Review

Raw lemon cookie recipe
5
5 out of 5

These were soo good! I wasn't sure if I liked them that much but I decided to freeze them AND I LOVE them cold!! Thanks for the recipe!

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Nice tip Jessica!! I shall have to try that. I bet they get chewy when frozen? :)

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Amanda Kohn's Review

Raw lemon cookie recipe
5
5 out of 5

These look amazing and I am so excited to make them. I love simple and easy :) for some reason I want to make some type of oatmeal cookies. Do you think I could sub the oats for the cashews or put both oats and cashews? Let me know! Thanks!

3 votes
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Hi Amanda!

I like your idea. I am mulling it over and doing some recipe testing. More on this at some point.

If you are playing with it, do use quick oats (precooked), because using uncooked oats is bad for you.

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I just received a number of wonderful lemons from a friend who has a lemon tree, so I plan to try most all of your lemon recipes :) I love the buttery taste of pecans in a cookie. I used to make a baked shortbread type cookie that used ground pecans and walnuts. I wonder how it would be to sub some pecan meal for some (not all) of the cashews. Or walnut meal. Thoughts?

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Hi Mindy!

A friend with a lemon tree is a good friend to have. Right up there with a friend with a zucchini patch :)

Well, I must admit that I am having a non-lemony shortbready idea! No dehydrator required either :)

This is what I would do - I would use my "raw shortbread bars" as a starting point: https://www.therawtarian.com/raw-chocolate-shortbread-bars (the chocolate topping is optional)

1. Make the shortbread base and throw it into a big bowl before pressing it down into a dish.
2. In food processor, pulse 1/2 cup pecans until chopped into small bits.
3. Add pecans to shortbread base, stir until well distributed.
4. Press down into dish and freeze.

Note: to get a really extra nice pecan flavor, you could consider baking the pecans on an ungreased cookie sheet in the oven at 350 for 10 minutes before processing. Of course, this is not raw but it would bring out that traditional pecanny flavor even more.

Hope this gives you some ideas!

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Hi! What about adding some coconut oil? Thanks!

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Hi! If you are going to dehydrate them, do NOT ADD EXTRA OIL because they won't dehydrate properly. (Oil doesn't really dehydrate.)

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Thanks, Laura Jane. That's a great idea. I have endless uses for lemons, so they will still be put to good use. I have some cranberries lingering in the fridge. I'm thinking about making your lemon cranberry cheesecake. Btw, I hope you have a wonderful New Year! Thanks for all you do. :)

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Cranberries are total lingerers. They stay good in the fridge for so long, which is very handy when you want a hint of red, particularly when taking pictures of food, I find :)

Hope you make the lemon cran cheesecake. It's yummy.

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rikkii54's Review

Raw lemon cookie recipe
5
5 out of 5

Very delicious! Couldn't figure out how you made the marks so I dragged a knife across. Worked ok ;-) TY Beautiful, faithful leader!

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So glad they turned out well for you Becky! To make the marks, I smooshed a fork into the tops of the cookies before dehydrating - but a knife got the job done I am sure :)

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I NEED to bake your lemon cookie recipe....PLEASE help! How long and at what temp do I bake them for?

Thank you!
Ella

5 votes
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Hi Ella! Why do you need to bake them? Is it because you don't have access to a dehydrator?

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Agave nectar and maple syrup are not raw

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Jasna's Review

Raw lemon cookie recipe
5
5 out of 5

Love these cookies, do it often, last time I made them a little bit bigger (about 3 ''), each wrapped in a cello bag and gave as a Christmas gift :)
They are sooo delicious!! Thank you Laura

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Ooh, nice cookies, Jasna - and such awesome gifts to give!!! :)

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fabnoble's Review

Raw lemon cookie recipe
5
5 out of 5

I just made these for my children and they ADORE THEM!!! Thank you for such a quick and easy recipe that's healthy and delicious:)

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That's wonderful, Fab! Great to find healthy treats for your kids!

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Could you do this with almond pulp instead of cashews?

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I wouldn't recommend it, Heidi, but you could try my Almond Pulp cookies instead! :)
https://www.therawtarian.com/easy-almond-pulp-cookies

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Julia B-A's Review

Raw lemon cookie recipe
5
5 out of 5

I made these overnight last night!! I changed it up a bit because I had only half a cup of cashews, I did the other half almond meal, and I added poppy-seeds to make lemon poppy!

Also- my dehydrator book recommends against cooking nuts higher than 105degrees, lest they get rancid. I'm sure its fine, but I was nervous so i did 5 1/2 hours at 105 and they came out AMAZING. Slightly crispy on outside, moist center, lemony goodness!

So yummy I'm going to make again and try all kinds of variations with flavors!

15 votes
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Hi Julia! Lemon poppy sounds totally tasty. I'm glad your cookies turned out for you! :)

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This may seem like a silly question, but I wanted to ask if I can put them in the oven, and if so at what temperature and for how long. I'm not fully raw, but I adore your website and make lots of recipes from it. I don't have a dehydrator but these cookies sound delicious! Thanks

26 votes
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Hi Lau!

In your case, try making them without dehydrating or ovening. Perhaps roll them into little balls and freeze instead. They are quite sticky tho.

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