From the Cookbook, Health’d-Up! Lemon Cookies Recipe

Lemon Cookies

These are my all-time favorite cookies, especially in the spring and summer months! They are a fan favorite, too!

1/2 cup raw organic cashews

1/2 lemon juiced, grate the rind of the organic lemon before juicing

1 tsp. lemon extract

1/2 cup pure maple syrup

1 1/2 cup organic, GF oat flour

3/4 cup organic almond flour

1 tsp. baking soda

1/2 tsp. sea salt

1/2 cup organic turbinado sugar

• Soak the raw organic cashews in boiling water 15-30 minutes. Blend on high speed, drained cashews, lemon juice, lemon extract, and pure maple syrup.

• Zest the rind of an organic lemon, set aside in a large bowl, mix oat flour, with, almond flour, baking soda, sea salt, and the turbinado sugar.

• Add the cashew blend to the dry mix and stir just enough until no dry bits are left. Scoop onto a parchment lined cookie sheet by the spoonsful. Bake at 350 for 15 minutes. Allow them to sit on sheet until cool.

• If company is coming or for a special occasion, you can frost the cookies with a mixture of organic powdered sugar, with the lemon rind, 1 tsp of lemon extract, and a wee bit of plant milk until the right consistency. Frost cooled cookies and allow to set. You can skip the frosting for a lower sugar cookie that goes great with a cup of herbal tea.

• Keep in fridge or freezer in layers separated by wax or parchment paper to keep from sticking together.