to raw - lemon coconut cookies

perfect post-run cookies
made of almond flour  - you can easily make this by placing the leftover almond pulp from your nut milks into a dehydrator, this packs on plant based protein.
the coconut is rich in healthy fast
and the lemon zest adds that freshness - I also find that lemon bends my appetite and satisfies me, and stops cravings - it's that alkalizing effect!


Lemon Coconut Cookies
recipe from Julie's lifestyle
recipe type: to raw, to snack
makes 8 small cookies

what you need:
¾ cup of almond flour
¾ cup of unsweetened coconut flakes, shredded
½ cup of date paste
1 tablespoon of coconut oil
1 tablespoon of lemon zest
½ teaspoon of vanilla extract
¼ teaspoon of Himalayan crystal salt or sea salt

what to do:
1. Combine almond flour, coconut flakes, date paste, coconut oil, lemon zest, vanilla extract and salt in the food processor. Mix into a slightly sticky dough.
2. Shape the dough into cookies of your choice and place them in the refrigerator for at least 1 hour, or the dehydrator for at least 4 hours at 115°F.

TIPS & TRICKS:

• These Lemon Coconut Cookies will stay fresh for at least 1 week in an airtight container in the refrigerator.
• Did you know that coconut will help you to lose weight, lower your cholesterol levels and rejuvenate your skin? It is loaded with healthy fats and essential nutrients such as potassium, calcium and magnesium.