Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of!
Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe.
The main difference between my cookie and WR's is the consistency. Before I knew it I had come up with less of a Macaroon, and more of a Meltaway...my other personal favorite cookie. This recipe also comes just in time for the holidays - the best time of year to have Meltaway cookies in your home! While I don't dust mine with Powdered Sugar, if you're not concerned with rawfood rules then by all means - dust your cookies in the stuff! I've done a bit of research in regards to powdered sugar substitutes, but I'm not ready at the moment to show anything. Hopefully in the near future that will change though. I'll keep you posted!
These are just too easy to make...
Coconut-Lemon Meltaway Cookies
Makes roughly 22 to 24 Cookies
Step 1.
Dry Ingredients
1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)
1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
1/3 c Coconut Flour
2 big pinches of Salt
Mix all of your dry ingredients together - set aside and move onto the next step.
-
Step 2.
Wet Ingredients
In a small mixing bowl combine the following:
6 Tbsp Agave (Eep! Agave found it's way into my kitchen!)
4 Tbsp Lemon Juice
2 tsp Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix together all of the above ingredients...
Now, it's time to break out your Electric Mixer!
With your mixer on, slowly stream in the wet ingredients...
Almost done...
-
Step 3.
The Thickener
1/4 cup AND 1 Tbsp melted Coconut Oil
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.
Oh boy!
Now it's time to form some cookies!
The final step is up to you.
You can either -
Option 1. (This is the best way to have these cookies in my opinion)
Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open).
Warm your Cookies for 1 hour, maybe a bit longer
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside
Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.
-
Option 2. Place your Cookies to set/chill in the fridge for about an hour.
If you opt not to heat/dry your cookies the texture will be soft and moist.
Dreamy Meltaway Cookie, oh how I love thee.
Wishing you all a wonderful and tasty Monday.
xoxo,
Sarahfae - AtV
Posts
They are beautiful!! Thanks for the recipe. I am going to make a Key Lime Meltaway since our tree is busting with them!!!
ReplyDeletePeace and Raw Health,
Elizabeth
I NEED TO EAT THIS ASAP!!!!!!!!!
ReplyDeleteThese look so amazing, and I bet just taste super DELISH! I adore lemon and coconut and can't wait to make these. YUM!
ReplyDeleteI bet the coconut oil does give these a totally meltaway quality. YUM!!!
ReplyDeleteAh! Those looks amazing!
ReplyDeleteThese look ridiculously delicious! <3
ReplyDeletedivine! oh the imagination you have astounds me. Love it. the photos are delightful.
ReplyDeletei love you. im making these asap. i make a coconut-lemon-cashew raw cookie on my dehydrator, these have to be similar only without the nuts...zomg i want!!!! :)
ReplyDeleteAww! Thank you everyone! <3<3!!
ReplyDeleteThese look super easy AND delicious! Thanks for posting!
ReplyDeleteI'm totally jealous of your yellow stand mixer. My parents bought me one a long time ago. Which is quite nice, but they played it safe and went with white. And stand mixers are not exactly something you can easily collect.
ReplyDeleteThese look awesome ... bet they smell divine! Thanks for posting!
ReplyDeleteYum! Those look awesome. Also, I'm super excited to know if you come up with any powdered sugar substitutes. I have pondered the idea myself, mostly involving coconut flour (but that doesn't seem very raw, I suppose). Fingers crossed for you!
ReplyDeleteHoly crap - YUM!
ReplyDeleteThese look great. Do you think I could substitute honey for agave syrup?
ReplyDeleteFound these on pinterest. Your photos are gorgeous. Mine turned out a bit speckled because the almonds I used had a brown exterior, but they taste AMAZING and still look pretty enough. I am not raw and didn't have coconut flour, agave or coconut oil. I subbed (I know many are about to cringe) all purpose flour, honey and grape seed oil. I also don't have a dehydrator so I put them in the oven on 225 for about 10-15 and that got rid of the sticky outside without cooking them. My recipe made 18 cookies and they came to 128 calories each.
ReplyDeleteNow I think I'll go to the store and make them the way they were intended :)
Thanks so much for a great recipe!
This is awesome! Thanks so much for the feedback! :)
DeleteDo you simply grind almonds in a food processor to make almond flour?
ReplyDeleteIf you're making Almond flour at home then it goes something like this:
Delete- Soak 2 cups almonds over night(8 hours)
- Drain almonds from soaking liquid
- Remove the skins from the almonds
- Place almonds into food processor and grind to a meal
- transfer ground almonds to dehydrator and dry 6 to 8 hours
- remove ground/dried almonds from dehydrator and grind once again
- store in air tight container in fridge
Trader Joe's sells Almond flour and Hazelnut flour.
DeleteAnother option for homemade almond flour: if you make your own Almond milk, just dehydrate the leftover pulp. Once dry, run it in the food processor until it has a fine consistency.
DeleteThis recipe looks devine! I can't wait to try it!!!
Love these! Do you think they'd be ok without the extra sweetener (agave)? Or maybe made with OJ or Grapefruit instead if there's no sweetener?
ReplyDeleteIf you're not going to use agave, then I would recommend Dates or another type of sweetener - otherwise (even with the addition of juice) you'd end up with an unsweetened coconut biscuit/scone.
DeleteIt's totally up to you though :)
-S
These sound amazing! I will give them a mouth tasting try! Thanks :D
ReplyDeleteYay! I hope you love them as much as I do!
DeleteOk So now I have made them just as the recipe states and it is MUCH more of a melt-away texture as apposed to chewy with the honey and grape seed oil. I LOVE these just as the recipe is written, they are definitely better. The only thing that I would do different next time, and there will be a next time, is my oven only goes down to 170 and an hour was a bit too long. THANK YOU
ReplyDeleteJust saw these on Pinterest and they look absolutely amazing!! I love anything "lemon" and have lots of Meyer's lemons growing on my tree right now, so I will be making these for sure!
ReplyDeleteThese look incredible! Can't wait to try them.
ReplyDeleteany flour alternative suggestions for people allergic to tree nuts? :)
ReplyDeleteI Rojoco,
DeleteThanks for the comment - I like what Janice said below.
The first flour that I thought of was oat groat flour, which can be made by simply grinding whole dry oat groats in a (clean)coffee grinder. Sometimes I double grind the oat groats to get the flour extra fine. My other suggestion would be coconut flour, but the processing of coconut flour is not always raw.
-S
@ rojoco - I am sure you will get other suggestions, but off the top of my hed you can make flour from seeds - sunflower seeds, sesame seeds, etc. You could also make a mixture of seeds - flax, sesame, etc. using a coffee grinder and use that (the color and texture will vary depending on what you use).
ReplyDeleteI also make flours from raw oats and wheat germ. :) Good lcuk!
Also, I use stevia sometimes - nutsonline sells a very good powdered stevia - just a PINCH does it. I don't know if this site recommeds stevia or not, just my own opinion. :)
ReplyDeleteHi, these looks amazing. I did want to let you in on some info about Agave. I copied this excerpt from Weston A Price Foundation.
ReplyDelete"We urge consumers to read labels carefully," says Fallon, "and avoid any product containing HFCS or agave. Use moderate amounts of honey, maple sugar or syrup and palm sugar in homemade desserts. Even white sugar is a better choice than agave ‘nectar'."
Hi, Anonymous -
DeleteThanks for the comment, but I have to admit that I vehemently disagree with you.
To say that Agave is no better than HFC is dogmatic and very false. To say that white refined sugar is an even better choice than Agave is false, and very sad.
It's true that there are NO raw food regulators that oversee natural food manufacturing companies and those products that are marked "RAW".
It's true that there are a LOT of Agave products that are refined at high heats (like HFC and white sugar).
This is where the choice is up to you.
If you've taken a look at most of my recipes you might find that the use of agave is very minimal, and mostly limited to desserts.
I prefer to make my own sweetener out of dates when possible.
I have done the legwork and contacted the company who's agave I use - a quote from a recent post of mine:
"Something I don't use very often in my kitchen is Agave, but where this specific Cheezecake is concerned you absolutely positively need to use it. I recommend Wholesome Sweeteners Organic Raw Blue Agave. I've actually taken the time to contact Wholesome Sweeteners, inquiring to whether or not their product is truly raw. They were gracious enough to respond to my email, confirming that they do not heat their Organic Raw Blue Agave above 118 degrees."
If you're not comfortable with using Agave then simply don't use it - use another liquid sweetener of your choice, but please save your dogmatic opinions for another place.
Thank you,
- S
i would be careful with any info taken from the Weston A Price foundation
DeleteMy thoughts exactly, Jamie. :)
DeleteI made these cookies tonight and they are absolutely delish!! Thank you! After a 30-day gluten and dairy-free cleanse, I needed a little something sweet but didn't want to resort back to old ways. I made these before reading all the comments so I didn't know the right way to make almond flour. I ground up my almonds out of the bag for less than 20 seconds and they didn't get oily and worked. Great recipes! I'm excited to see there are so many healthy substitutes for conventional dairy products - ie. sour cream. Thank you for taking the time to post and share. You're making a difference in many people's lives!
ReplyDeleteThank you so much for this comment, Lindsey! I'm so happy you liked the cookies!
Delete-S
Could one use whole wheat flour instead of the almond and coconut flour? I can't find either in my area, and I don't have a dehydrator to make my own.
ReplyDeleteHi Liz - You could certainly try. I'm not sure what the outcome will be since whole wheat flour is much more of a fine flour that almond or coconut. Let me know if you try it!
DeleteI just made these. I used maple syrup because I am out of agave and honestly on the fence with it. Thanks for the info on it. Anyway these are freaking nom!
ReplyDeleteSarah
Yay! Thanks for the feedback, I really appreciate it!
DeleteRave reviews from our house! I made a regular batch and then just had to do a little experimenting because I am a chocolate person... for the second batch I used orange juice and zest instead of lemon, then added cocoa, a bit more coconut oil and 2 oz melted chocolate. Both are amazing. Thanks for the recipe!
ReplyDeleteOhh, your chocolate/orange version sounds fantastic, Marae! Thanks so much for the feedback!
Deletethey're in the oven now. my hands smell DIVINE. the part I hate?
ReplyDelete"Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them."
how on earth am I supposed to wait that long?!
can't wait to report back about them! (indeed, i am so impatient to consume this cookie that I am distracting myself by posting a comment prematurely…)
ummmm….how do i say this? what i mean is, how do I say this without lots of expletives?
ReplyDeletethese cookies are INCREDIBLE. as in, it's the happiest my mouth has been in ages. ABSOLUTE AGES.
as a result, I'm awarding you the ever coveted "hero of forever" status.
it's the least i can do.
Lovelovelove these comments, Breanna!
DeleteThank you SO much for the feedback, and I'm SO glad you love them! I'll try my very best to live up to your hero status. ;)
xoxo
Thanks for this recipe -- I'm actually looking for some good Gluten free desserts (hopefully will find some chocolate ones I like) and these look wonderful! Can't wait to try them. Love coconut and lemon and coconut oil. Wondering though, are there good substitutes for agave?
ReplyDeleteHi Debbie, thank you for the comment!
DeleteMy other liquid sweetener of choice would be Coconut Nectar, but you can also use Honey or Maple Syrup. It's up to you. :)
These look great and glad the are gluten free-my son(On glutnfree diet) might like them. Thanks
ReplyDeleteJust found your site and want to try lots of recipes, but definitely going to try this one first! I will be purchasing a dehydrator (I need one anyway)--can you tell us what settings and time to use on a dehydrator? Thanks for sharing your culinary delights!!!
ReplyDeleteThank you for the comment!
DeleteThe dehydrator setting for these would be 118-120f and the drying/warming time is the as using the oven method noted in the recipe.
I made these today and they are amazing! I baked them at 225º for 30 minutes and then put them in the freezer for an hour. Super yum!
ReplyDeleteYay! Thanks for this comment!
Deletejust made these and they're truly DIVINE! i subbed raw honey for the agave, but kept the recipe the same otheriwise: AWESOME!!!
ReplyDeleteThis is awesome! Thanks for letting me know!
DeleteI made these exactly as your recipe stated.... Couldn't be happier with how easy and how delicious they are. I have them in my oven now, but already tasted one. Not sure what's up with all the agave issues? I guess I'm not in the loop... If there is a risk, I didn't know and use now and then in place of honey. Thanks for a great recipe.
ReplyDeleteI am so hooked on the Wonderfully Raw lemon macaroons...I'm going to try this recipe this week, I can't wait! Thanks for posting this!
ReplyDeleteThese sound so good! But I'm allergic to almonds - have you ever tried any other type of nut?
ReplyDeleteThanks for this comment, Reeve. You could try using Hazelnut flour instead of almond flour.
DeleteThese were awesome... so lemony goodness. Thanks for the recipe!!
ReplyDeleteI made these for a friend's recent get together and everyone there RAVED about them! I'm about to make my third batch this week, they're my new favorite treat. Thanks for the awesome recipe!
ReplyDeleteThese cookies were freaking amazing. I ate the last one yesterday and I am already grieving their disappearance. Can't wait to make them for my mom and sisters! Who would ever want a lemon bar when you could have these?
ReplyDeleteI made these today and they were AWESOME!!! My mixer was on the blink so like I do with most of my raw foods - I used my hands and everything blended wonderfully...I like them warm and chilled....Thank YOU! YUM!
ReplyDeleteJust made these for the second time... can't stop eating them!!
ReplyDeleteI have a quick question. Can you use sugar other than agave because I don't have any and I would like to make this. I am so glad that I found this recipe as we are trying to go completely gluten free
ReplyDeleteI found your recipe on pinterest a few days ago and have been eager to try them! I just whipped up a batch of these with the kids -- so fun! They smell delicious and the "batter" tastes great, too. I love that there is no raw egg, so we felt free to sample as we went! They are warming/ drying in the oven now, can't wait to try them! Advanced apologies to your readers, but I didn't have agave (and we aren't vegan) so I used honey and a dollop of blackstrap molasses. They are a touch darker than the wonderful blonde color in your pictures but that's ok! Thanks so much for posting this recipe -- it's hard to find easy, tasty gluten, dairy, and soy-free goodies! Oh, and we love, love, love almond flour and coconut oil so double SCORE!!
ReplyDeleteHello,
ReplyDeleteI can't wait to try a batch of these cookies. I found your blog on pinterest too. I'm not vegan but I follow a lifestyle free of dairy, soy and grains. Keep the recipes coming. Thank you!
Oh dear me. I probably should NOT have 'found' this recipe! Loving your blog! These LOOK AMAZING! I'm all about finding 'good', healthy snacks!
ReplyDeleteI found these on pinterest and made them tonight. They satisfy my sweet craving healthily, and are surprisingly filling!
ReplyDeleteDefinitely making these tomorrow. I don't have agave nectar and unfortunately I hate lemon so I'm going to try it with honey and the pineapple juice I have sitting in the fridge. I'm thinking the taste should be rather pina colada-y? I'll post back with how it went! Thanks for a delicious looking recipe!
ReplyDeleteHi Sarahfae - have just made a batch of these and are in the oven drying - yummO!! I made almond flour with almonds with their skin on that I 'ground' in the food-processor. The batter seemed a bit dry so I added an extra tbsp of Agave, Lemon Juice and 2 tsp Vanilla - the batter tastes YUM, just a bit brown with a bit more roughage from the almond skins! :) Thanks for your amazing recipes! Jane
ReplyDeleteThese look amazing! Can't wait to try them!!
ReplyDeleteJan
I've made them several times. I LOVE lemon but do not use agave.
ReplyDeleteSo I added 10 TB of lemon juice and 10-12 pks of truvia. Works good and I love em!
pinned it. loved em. nuff said.
ReplyDeletethanks a bunch!!!
Kaela
If you really want to make these raw - use raw honey instead of agave, its a highly processed/cooked product!
ReplyDeleteThank you so much. I made them they are so so so good. Love it.
ReplyDeleteI was wondering if it would work to dehydrate them for longer to make a cookie-type treat rather than a meltaway? If so, how long should I dehydrate them for? I love this kind of melt-in-your-mouth treat, but I know people who often like a more cookie-type sweet and would like to be able to give them a healthy, raw treat. Nothing like raw desserts to get people thinking about healthy alternatives!
ReplyDeleteThese are fantastic. I made the following modifications:
ReplyDelete1. I omitted the agave (I'm a low-carber) and substituted a zero-carb sweet syrup. The flavor happened to be caramel because it's what was in my cupboard.
2. Since the above mentioned sweet syrup isn't that sweet, I added about 1/2C of splenda to the dry mixture.
3. I only had half a lemon, so I used limes and lime zest for the majority of the citrus.
Delicious! Thanks for posting this.
I found this recipe on pinterest and am so excited to make them. I just have one problem...I am allergic to nuts (so no almond flour). I was told I could use more coconut flour, but does anyone know how much? Also I also have sweetened coconut flakes, will this ruin it?
ReplyDeleteThese are a definite WIN! I used honey instead of agave and they are GREAT! I read a previous comment about using all lemon juice and eliminating the sweetener - I'm curious to try that because I, too, love lemon. Thanks for the great dairy-free and gluten-free recipe.
ReplyDeletesooooo goooooood!
ReplyDeletemy boy's diabetic so i halved the amount of sweetener (i used honey) and added a few pinches of stevia. oh, and i threw in some purple corn extract for fun.
OMG! I found the Motherlode! Thank you for posting this picture/recipe to Pinterest! I have been a vegan for about a year and am now advised by my fabulous alternative physician to omit gluten, surprise, surprise, dairy and sugar to correct some deficiencies in my blood testing. So this is perfect and easily adaptable to my taste! I love all the things that I have found on your blog postings!
ReplyDeleteYou are the Queen of Addiction! WooHoo!
xoxo, Chris
I ended up using store bought almond meal and they turned out great! Really great! Just a little more rustic looking and a bit more texture.
ReplyDeleteI am so glad I've found you! I saw these cookies on pinterest and I definitely will be trying them soon! I've never heard of coconut flour so that will be a new adventure! Which I love! And PS, super jealous of the girl who has a ton of lemons on her tree...not something we can do in the midwest. And I think I keep the lemon industry in business!
ReplyDeletecan you make this recipe with regular flour? we have nut allergies in our home and can't use almond flour
ReplyDeleteOh, my! I have made these and just tasting them before dehydrating - Oh, my! They are soooo good! I used 1/2 maple syrup and 1/2 Stevia in place of agave.
ReplyDeleteCan't believe I have all the ingredients already! Can't wait to try them. Thanks so much!
ReplyDeleteI found your recipe about a month ago on pinterest and have been waiting to make them. I thought I had compiled all of my ingredients, but oops I forgot the agave and I don't like the taste of honey.
ReplyDeleteSo I made a lemon simple syrup, with dehydrated cane juice(sugar) and the lemon juice. I mixed the two together and let it sit for about 15 min. so the sugar can dissolve. They are so good! Can't quit eating the dough! Thank you for the beautiful recipe.