Do you ever find yourself trapped in a same-old-same-old snacking routine that just gets downright boring? How many apples with almond butter or carrot sticks with hummus can a person eat, right?
Get ready to shake things up and break out of your ho-hum routine with these amazing, lemony treats! Technically cookies are a dessert and not a snack, but when they’re as healthy as these Lemon Meltaways, I think they fit the snacking profile perfectly.
I encourage people to try to hit two bases when it comes to every snack:
- Include healthy fat and/or protein. (This will keep you satisfied for a longer period of time, leading to better appetite control and more energy.)
- Make it taste good! (After all, who wants to chug down a gritty smoothie or munch on a dry and crumbly muffin? Good flavor is key!)
These Lemon Meltaways nail both targets right on the head. The base, made from ground nuts or seeds (your choice), offers plenty of plant-based protein and healthy fat. A blend of honey (or any liquid sweetener), tangy lemon juice and zest, and pure vanilla extract infuses loads of flavor into the treats without unnecessary allergenic ingredients like refined flour, sugar, or dairy.
You can take these mouthwatering Lemon Meltaways in many directions. I love their versatility!
- Go raw: By using ground raw nuts or seeds and not baking the cookies, you’ll have a raw treat that preserves as many nutrients as possible. Just know that the texture will be moister (more like cookie dough) and not as buttery.
- Bake it: For the true “meltaway” texture that’s firm on the outside and soft and buttery in the middle, bake the cookies at a low temperature for about 20 minutes. It’s as easy as that! (You could also try drying them in a dehydrator.)
- Make a raw cobbler: The dough for these cookies, when left raw, makes a fabulous no-bake topping for bowls of fruit. Making your own raw cobbler couldn’t be easier. Just crumble the dough into marble-sized pieces over a bowl of fresh, seasonal fruit and you’re done.
These meltaways shook up my snacking routine in a welcome way without sacrificing great nutrition. I hope they’ll do the same for you!
A few more nutritious snacks to try:
- Veggie sticks with Roasted Beet “Hummus”
- No-Bake Peanut Butter Power Bars
- Cinnamon Raisin Granola
- Apple, banana, or pear slices with Walnut Cacao Nib Butter
- Mashed avocado and tomato slices on Focaccia Flax Bread
Makes about 24 cookies
- 1-1/4 cups almond flour or ground almonds, cashews, or sunflower seeds
- 1 cup unsweetened shredded coconut (plus extra for rolling)
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 3 tablespoons honey, coconut nectar, or Grade B maple syrup
- 2 tablespoons virgin coconut oil, gently melted (not hot)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract (or the seeds of 1 vanilla bean)
- In a food processor fitted with the steel blade, process the almond flour, 1 cup shredded coconut, coconut flour, and sea salt until finely ground. Add the honey, coconut oil, lemon juice, lemon zest, and vanilla. Process until a rough dough forms.
- Form the dough into 1-inch balls. Roll in shredded coconut if desired.
- For a no-bake treat, simply refrigerate until firm and enjoy!
- For a more traditional meltaway cookie texture, place the balls on a parchment-lined baking sheet. Bake at 250ºF for 20 minutes, rotating the pan halfway through. Cool completely. Store cookies in an airtight container in the refrigerator.
Hallie Klecker is the author of Super Healthy Cookies and The Pure Kitchen, both gluten- and dairy-free cookbooks focusing on fresh ingredients and whole foods. Her newest e-book, Crazy for Kale, makes use of kale in 40 creative ways. She is also the Editorial Content Manager for Simply Gluten Free Magazine. Hallie writes the recipe blog Daily Bites, where she shares her passion for cooking with whole, natural foods. Hallie is a certified Nutrition Educator and former personal chef. Connect with her on Facebook, Twitter, and Pinterest!
Read all of Hallie’s posts here.
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