Flourless Coconut Lemon Cookies

Servings: 12–15
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup Coconut Cream Concentrate, softened*
• 1/4 cup cashew butter (I prefer fresh grind; jarred has added oils.)
• 2/3–3/4 cup granulated sugar
• 1 egg
• 1/4 cup fresh lemon juice, strained (about 1 lemon)
• 1 tablespoon grated lemon peel
• 1 teaspoon baking powder (gluten and corn-free)
• dash of sea salt

Directions:

Preheat oven to 350 degrees F.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one-inch balls. Place the balls on a parchment-lined cookie sheet and press down slightly. The cookies will spread slightly.

Bake in preheated oven about 10–12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up, and then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

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No-Bake Almond Macaroons and Lime Coconut Macaroons

Servings: 18–20
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
  
• 1 cup soft, but not melted, coconut oil (unrefined)
• 1 tablespoon honey

For Almond Macaroons (Double the ingredients if not making lime version.):

• 1/2 teaspoon vanilla extract
• 10–15 raw almonds
• 1/3 cup bittersweet chocolate
• 1/2 teaspoon unsalted butter

For Lime Macaroons (Double the ingredients if not making almond version.):

• zest and juice from 1 lime

Directions:

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut mixture on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the almond macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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Peanut Butter and Chocolate Chip Oat Bars

Servings: 16
Preparation Time: +/- 30 minutes

Ingredients:

Oat Mixture:

• 2 cups organic quick rolled oats (gluten-free, if needed)
• 1/2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup granulated sugar
• 2 flax eggs (2 tablespoons ground flax + 4 tablespoon water)
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 cup chocolate chips

Middle Layer Mixture:

• 1/2 cup organic peanut butter
• 2 tablespoons maple syrup (or other liquid sweetener)
• 1 tablespoon coconut oil, melted
• 1/2 cup chocolate chips

Directions:

Prepare the oat mixture:

Put all ingredients for the oat mixture into a medium-sized bowl and stir well until completely combined and blended well. Set aside.

Prepare the middle layer:

Mix the peanut butter, maple syrup, and coconut oil in a small bowl and stir well until completely combined and blended well. Set aside.

Assembly:

Preheat oven to 350 degrees F.

Take 1/2 of the oat mixture and press firmly into the bottom of an 8 x 8-inch glass dish.

Place 5 large dollops of the peanut butter mixture on top of the oat mixture (one in each corner and one in the middle for easy distribution). Spread the peanut butter mixture on the top evenly. Sprinkle the 1/2 cup of chocolate chips on top of the peanut butter mixture.

Take the other 1/2 of the oat mixture, spoon it evenly over the peanut butter/chocolate chip mixture, and press it down firmly.

Bake for approximately 20–25 minutes or until the top becomes a golden color (Don’t overcook.). Let them cool completely before cutting and serving.

Store in the refrigerator, and they will become firmer after being in the refrigerator for about 30 minutes.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA. Submit your recipe here!