Thyme Lemon Cookies
It is -5 degrees in Minneapolis this morning. I look out the window at 4 foot drifts of snow and think, it is March? On the one hand, March can be one of our snowiest months. On the other hand, it usually comes with much warmer temperatures and the snow melts off before you know it. Even though the outside weather isn’t exactly cooperating, I still find myself longing for a bit of spring. This raw food recipe for thyme lemon cookies fit the bill perfectly.
These are simple to put together and require no dehydration. Lemon and thyme marry beautifully as a flavor combination. Did you know that thyme is actually a nutrient dense herb? Full of vitamin K, magnesium and calcium, thyme also has antimicrobial properties. It is also loaded with fiber. Lemons are a great source of vitamin C and also are full of flavonoids that help prevent cancer and are anti-oxidants. I love lemon, and these little cookies are packed full of flavor.
MAKES 2 DOZEN
- 3 cups cashews
- 1 lemon, juice and zest from (about 1/4 cup)
- 1/4 cup agave nectar (or liquid sweetener of your choice)
- 1/4 cup coconut oil, melted
- 1 1/2 teaspoon thyme
- Make cashew flour by processing cashews into fine powder. I used my high-speed blender with the dry container. (tip: blend in small batches to prevent making cashew butter)
- Whisk together lemon juice, lemon zest, agave, coconut oil and thyme.
- Stir wet and dry ingredients together.
- Drop by tablespoon onto parchment paper or cookie sheet. Smooth into round with finger tip. Refrigerate until set.
- Top with glaze and return to refrigerator to set. These should be kept refrigerated.
Lemon Thyme Glaze:
- 1/3 cup coconut butter, softened
- 4 tablespoons agave nectar (or liquid sweetener of your choice)
- 4 tablespoon lemon juice
- lemon, zest from
- sprinkle of thyme
- Whisk all ingredients together.