No Bake Lemon and Cashew Cookies

Serves 15

20 Minute Prep Time

By Kelly Irwin on July 19, 2016 , categorized in Dessert, Snacks

no bake cookies

Refreshing and filling, these little no bake cookies pack a powerful dose of yum on a hot summer day. Soaking your cashews overnight helps them to blend better in the food processor and gives your cookies a smooth texture. Don’t want to wait all night to enjoy the sweet lemony goodness? Tossing them in boiling water for thirty minutes will do the trick.


  • 1 cup cashews (soaked overnight)
  • 3/4 cup dates
  • 1/2 cup dried coconut
  • 1/2 cup oat flour (can be made from placing 1/2 cup of oats in a blender and pulse until fine)
  • 1 tsp vanilla extract
  • 1 small lemon, juiced
  • 2 Tbsp lemon zest


  1. In a food processor, grind the cashews into a fine powder.

  2. Add in the dates, coconut, oat flour, vanilla extract, and lemon juice. Pulse until dough starts to form.

  3. Stir in the lemon zest. Roll into balls and press them down with a fork or the bottom of a teacup.

  4. Place in the freezer to set for 2 hours. Keep refrigerated.

Kelly Irwin

Kelly Irwin

Kelly Irwin works at Vega as a Customer Experience Representative. She is a health coach, nutritionist and certified raw food chef. She is a world traveler who only has 1 continent left to check off her travel bucket list. When she’s not traveling or answering your questions at Vega, you can find Kelly running trails and hiking in beautiful BC.