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.
nouna wrote on December 28, 2012
HELLO, is it possible to substitute almonds or something like that to cashews?
Alexis Kimbrough wrote on March 17, 2012
These ARE rawmazing! SOOOOO good, even for me as a newbie!
jinda wrote on December 20, 2011
Should the cashews by raw? do they have to be soaked?
Susan wrote on December 20, 2011
Yes, raw cashews and also no, do not soak them or you will have almond mush, not almond flour. You can pre-soak and dehydrate to completely dry if you wish.
Zahra wrote on March 10, 2011
Thanks so much for this cookie recipe! I have had no desire to eat unhealthy desserts after having these for the past week.
I didn’t have time to make the icing, so I just added a small dollop of raw creamed honey on top. Also substituted rosemary for thyme (I love rosemary and lemon together), and sprinkled some crushed dried leaves over the honey.
These are delicious, and I can’t wait to try the icing recipe too next time!
Jazmin wrote on March 10, 2011
I made these last night for my gaming group (as there is one other person, a vegetarian, and I who try to eat healthy at these games). Anyway-the vegetarian ate the entire batch within 2 hours! I guess I shouldn’t have brought all the cookies. 😉
Doris wrote on March 10, 2011
I made these little jewels last week and had to write to thank you. They were beyond delicious! That little hint of thyme you added is amazing. I didn’t think think it would be very good…I was so wrong. And that little glaze on top…WOW, what a great cookie! My husband and I have two a day as our mid-morning treat. You have the best raw food website and recipes. Thanks for all you do!
Susan wrote on March 10, 2011
I so appreciate you stopping by to let me know you liked them!!
Michelle wrote on March 7, 2011
Recipe looks great Susan… I’d like to heed your warning about using coconut butter rather than oil, but oil’s all I have… but I’m still going to give it a try.. I’m going to use honey as the sweetener, as that is all I’ve got at the moment.. thanks for sharing 🙂
Elena wrote on March 7, 2011
I like the recipe and sounds easy to make it.
Mary @ Delightful Bitefuls wrote on March 7, 2011
These look divine! Wow! Bookmarked!’
Great blog; happy I found you!