No Bake Lemon and Cashew Cookies

No Bake Lemon and Cashew Cookies

Serves 15 20 minute prep time

Refreshing and filling, these little no bake cookies pack a powerful dose of yum on a hot summer day. Soaking your cashews overnight helps them to blend better in the food processor and gives your cookies a smooth texture. Don’t want to wait all night to enjoy the sweet lemony goodness? Tossing them in boiling water for thirty minutes will do the trick.


  • 1 cup cashews (soaked overnight)
  • 3/4 cup dates
  • 1/2 cup dried coconut
  • 1/2 cup oat flour (can be made from placing 1/2 cup of oats in a blender and pulse until fine)
  • 1 tsp vanilla extract
  • 1 small lemon, juiced
  • 2 Tbsp lemon zest


  • In a food processor, grind the cashews into a fine powder.

  • Add in the dates, coconut, oat flour, vanilla extract, and lemon juice. Pulse until dough starts to form.

  • Stir in the lemon zest. Roll into balls and press them down with a fork or the bottom of a teacup.

  • Place in the freezer to set for 2 hours. Keep refrigerated.