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Lemon no bake cookies

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Ingredients
  

Ingredients

The Cookie Base:

  • 2 cups Quick-cooking GF oats
  • 1/3 cup Maple syrup, or your preferred granulated sweetener
  • 1/2 cup Raw cashew or almond butter
  • Dash of salt, to taste
  • 1/2 cup Full-fat canned coconut milk
  • 1 tsp Vanilla extract
  • Zest of 1 fresh lemon

The White Chocolate Coating:

  • 1 cup White chocolate chips
  • 2 tbsp Refined coconut oil, or non-hydrogenated shortening

Instructions
 

  • The Boil: In a small saucepan, combine the coconut milk, maple syrup, and nut butter. Bring to a soft boil over medium heat. Let the mixture boil for exactly one minute, then remove from heat.
  • The Mix: Immediately stir in the lemon zest, vanilla, salt, and GF oats. Stir until the oats are completely coated and the mixture is well combined.
  • The Scoop: Using a cookie scoop, portion out 12 even balls onto a baking sheet lined with parchment paper. Use the bottom of a measuring cup to gently flatten each ball into a cookie shape.
  • The First Chill: Place the tray in the freezer for at least 10 minutes to set the base.
  • The Dip: While the cookies chill, melt the white chocolate chips and coconut oil together using a double boiler (or in 30-second increments in the microwave) until smooth.
  • The Finish: Using a fork, dip each chilled cookie into the white chocolate until coated. Return to the parchment paper and freeze for another 10 minutes to set the shell.
  • Store: Keep these in an airtight container in the fridge or freezer for the perfect chilled, zesty bite.
Author: Ali Jenkins
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