Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

Chewy cookies without ANY butter, flour, eggs or SUGAR! Your taste buds won’t believe these Lemon Cookies are low-CARB! (Vegan, Paleo & Keto approved)Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

CHEWY LEMONY DELISH

Chewy cookies are the BEST cookies! A little firm and a little crisp around the edges with a warm tender center. Mmmmmm!

You won’t believe how SIMPLE these are! Just a few wholesome ingredients — blended together. Unbelievably GOOD.

So throw out your sugar, flour, butter and mixer. These cookies change everything.

LIFE CHANGING

Life changing?! YES! Because of the “NOs” — No flour, no grains, no butter, no sugar/maple syrup, no eggs, no soy, not even almond flour. No artificial sweeteners, nothing highly processed, no strange things you’ve never heard of. Only real food 🙂 This is gonna change the way you make cookies!

So what’s in them?! Cashews, coconut oil, lemon, and flax, plus my one of my favorite low-carb sweeteners.

No mixer or mixing bowl needed. Everything is thrown in a food processor! GAME CHANGER. You’d never guess that blending cashews makes such perfect cookies, but they DO!
Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

How Sweet!

This isn’t my first lemon cookie recipe (I’ve also made these and these) but it IS my first time making a lemon cookie without any form of sugar! And I’m so thrilled with how they turned out! Definitely one of the top 5 cookies I’ve ever eaten.

Since cashews have a natural (MAGICAL) sweetness on their own, you don’t need much to sweeten these. I used just a little pure stevia powder. (Only 1/8 tsp is sweet enough for 18 cookies! I still can’t believe it.)

And there is NO metallic funky flavor & no overpowering “weird” stevia taste, like some other brands. Even my hubby who doesn’t care for stevia-sweetened treats LOVED these cookies!

I always look for stevia with no fillers or additives (because they wreck my stomach mostly) but I also want it to be as natural as possible and this one has ONE ingredient, Yay!  Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

LEMONY Snicket

No series of unfortunate events here. Just pure chewy lemon goodness. Lemon lovers, you’re gonna go crazy for these scrumptious lemon cookies.

You need 3 lemons (zest & juice) to get that bright zingy flavor. TIP: using a microplane makes zesting 100x faster and easier. Seriously. What used to take me several minutes is now done in seconds.

If 3 lemons still isn’t enough lemon for ya, you can always add a few drops of lemon essential oil, too, just like I did in my Instant Lemon Mousse 🙂Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

Lemony COOKIE DOUGH

I DARE you not to eat the cookie dough STRAIGHT outta the food processor, lol. I almost left mine as dough because it’s SO delicious that way! (And no raw flour or raw eggs to worry about!) So it’s up to you, delicious dough or chewy cookies! Decisions, decisions 😉

If you make these, be sure to tag me on Insta @emily.likes.food #prettypies I LOVE seeing your pretty pie creations!

Click image below to save this recipe on Pinterest:

Life Changing Lemon Cookies (Low-Carb, Vegan, Paleo)

No flour, butter, sugar or eggs needed for these chewy lemony cookies! Your taste buds won't believe these are low-carb!
Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Servings: 18 cookies

Ingredients

  • 2 cups raw cashews
  • 1/3 cup coconut oil
  • 2 Tbs ground flaxseed
  • 1/4 cup lemon juice
  • Zest of 3 small lemons
  • 1 tsp vanilla extract
  • 1/8 tsp pure stevia powder
  • Pinch of turmeric optional for color
  • Pinch of pink salt

Instructions

  • Preheat oven to 350. Line a baking sheet with parchment.
  • In a small bowl, whisk together flax and lemon juice and let stand for a minute to thicken.
  • Place cashews in food processor and blend into a coarse flour.
    Lemon Cookie Ingredients (PrettyPies.com)
  • Add remaining ingredients including lemon/flax mixture and blend again until a ball of dough forms.
  • Use a cookie scoop to form 1 heaping Tbs size balls and place on cookie sheet. Flatten to 1/4" thickness with a spatula (cookies will not spread)
  • Bake for approximately 11 minutes until lightly golden and fragrant. (Don't be alarmed if a little oil releases from the dough. It will reabsorb).
  • Allow to cool for 5 minutes before removing. ENJOY! 🙂

Notes

What I used:
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Cuisinart Food Processor
Microplane Zester
Raw Cashews: https://amzn.to/2vmQjop
Bulk Supplements Pure Stevia Powder
Nutiva Organic coconut oil: https://amzn.to/2H5V0o2
Pink Salt: https://amzn.to/2qDduFk
Mexican Vanilla: https://amzn.to/2vinWYh
Ground Flax and lemons from Aldi
To store: keep in an airtight container at room temp for up to 4 days, refrigerated for 1 week, or frozen for 1 month.

17 comments

    • Pedantic says:

      I didn’t do the math on the entire recipe … just the values on the raw cashews which are extremely high in carbs… based on just the nut value, no other ingredients they come out to 3.8 carbs per cookie … too high for me!

  1. Lisa Kramer says:

    I just made these and had to throw them away. Too oily. I used coconut cooking oil. I also doubled the recipe. Any ideas? I’d like to try the recipe again. Please help.

    • Emily says:

      Oh no! I’m so sorry! I would try a single batch and reduce the oil to 3-4 Tbs. If the dough seems to dry, you could add 1-2 Tbs cashew butter instead of oil. Let me know if that works for you.

  2. Jen says:

    Hi Emily,
    I just found your website and I love your recipes! They’re healthy AND easy. Can’t wait try them out, thank you!

    • Emily says:

      Have you tried refined coconut oil? It doesn’t have a flavor.
      Or other than that I would use palm oil or maybe cashew butter.
      And for the stevia, try 1/2 cup coconut sugar or equivalent low-carb sweetener & taste the dough and see if that’s sweet enough. Maybe add a little more.
      If you try a sub, let me know how it turns out 🙂

  3. Bianca says:

    These were wonderful! My were much thinner than the picture but other than that turned out great—the taste was fantastic . Thanks so much for the recipe!

    P.S. Any similar cake/cupcake recipes?

  4. Jo says:

    Emily, these are amazing! I made them for my work mates – our dietary requirements include vegan and diabetic so I often struggle to find recipes to please everyone but these flew off the plate. I’ve been asked for the recipe by 3 of my colleagues :-). Thank you so much!

    • Emily says:

      You are so welcome!! I’m so thrilled you guys enjoyed them and that you were able to find a recipe that fit different dietary needs.
      Thanks for your feedback, Jo. You made my day!

  5. K says:

    Isn’t this too much carbs tho? The whole point with keto diet is to maintain a low carb count. All the cashews will blow you out of ketosis.

    • Emily says:

      Only if you eat too many at once 😉 Cashews are perfectly acceptable on Keto in moderation. Each cookie is 3 net carbs. If it fits your macros, go for it. If not, pass.

  6. EmmaRose says:

    I don’t know anyone on keto who eats cashews; it’s not a thing, they are on the do not eat list. I’m sure if you substitute the cashew flour for almond or coconut flour which are actually keto, then they could fit your macros, but at 9 carbs per ounce of cashews… whew no way. Also, in order to keep them from spreading too much or being too greasy, I’d sub the coconut oil (all of it has flavor even unrefined) with either butter or coconut butter.

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