No Bake Lemon Sheet Cookies
For a light and crunchy cookie that everyone can enjoy, make a batch of these raw No Bake Lemon Sheet Cookies from Dorothy Delaney. Enjoy this raw vegan cookie as is, crumbled as cereal, or dipped into tea.
Notes
For more raw food recipes, check out Dorothy's Featured Foodies profile page.
To see exactly how Dorothy made these no bake cookie recipe, check out this food tutorial:
Ingredients
- 3/4 cup amaranth, soaked for 1 day and sprouted from 1 1/2 days
- 3/4 cup almonds
- 1 teaspoon anise seed or extract
- 1 dash of salt
- 3 tablespoon coconut oil
- 1/3 cup coconut crystals or raw sugar
- 1 tablespoon flax soaked in 3 tablespoons water
- 2 teaspoon lemon peel
- 2 tablespoon almonds, sliced
Instructions
- In a food processor, process the 3/4 cup of almonds to a fine meal.
- Mix together, by hand or in the food processor the amaranth, almond meal, anise, salt, coconut oil, coconut crystals and flax mixture. Then, stir in the lemon peel by hand.
- Form into one large cookie on a dehydrator sheet. Sprinkle the sliced almonds on top.
- Dehydrate 24 to 36 hours until crisp.