Lemon and Pecan Cookies
  • 1 cup ground almonds
  • 4 tbsp organic cashew butter (you can use any type of nut butter)
  • 1/2 cup shredded/dessicated coconut
  • 4 tbsp Honey
  • zest of 2 lemons
  • Juice of half a lemon
  • 1/2 tsp bicarbonate of soda
  • about 1/2 cup pecans for decorating (optional)
  • a pinch of sea salt

Preheat the oven to 180°C, and grease a baking tray with coconut oil or line with baking paper. In a food processor add the ground almonds, cashew butter, honey, shredded coconut, lemon zest, lemon juice, baking soda and a pinch of salt. Process until a dough like texture is achieved. Using your hands (Dip them in water a little to prevent from sticking) form small balls and place them on to the baking paper, a couple of centimetres apart as they expand a little. Using a fork (you can also dip this in water to prevent from sticking) press down on each ball to flatten in half. Place a single pecan on top of each cookie. Place in to the oven and bake for 6-8 minutes or until nice and golden on the outside. Enjoy with a lovely cup of Roibosh tea or a nice cold glass of almond milk

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Lauren Gayfer is a nutritional therapist in Hertfordshire with a special interest in women's health, busy mums and children's nutrition.

Lauren's nutritional therapy consultations aim to inspire busy women to look and feel their best through the incredible powers of wholesome nutritious food.

Learn more about Lauren on her blog.