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Lemon Coconut Cookies
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Plant-Based Lemony Coconut Bites

Quick and easy (20 minutes, 5 steps) lemon coconut treats with only whole food, plant-based ingredients. 
Course Dessert
Cuisine American
Keyword Coconut, lemon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14

Ingredients

  • 1 T ground flaxseed, soaked with 3 T water for 5 minutes
  • 1/2 cup raw cashews
  • 3/4 cup rolled oats
  • 20 pitted dates
  • 2 tsp lemon zest
  • 2 T lemon juice approximately 1 lemon, juiced
  • 1/2 tsp vanilla extract
  • 2 T shredded coconut unsweetened

Coating

  • 1-2 T shredded coconut unsweetened
  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 350 degrees F. 
  • Add all ingredients, except shredded coconut and coating ingredients, to food processor. Process until sticky, stopping to scrape down sides of processor as needed. Add shredded coconut (but no coating ingredients) and process until thoroughly combined and a ball forms. 
  • Mix coating ingredients in a small bowl. 
  • Take 1 T scoops of dough and roll each scoop in coating. Place on a parchment-lined baking sheet, pressing each scoop into a flat ball. 
  • Bake for 10 minutes. Let cool and enjoy!