Lavender Lemon Cookie

Details

Category: Recipes

Yield: approximately 20 cookies

2 cups cashews
2 cups of raw coconut flakes
1 teaspoon lavender buds
zest of 2 lemons
1 cup fresh lemon juice (approximately 4 lemons)
1/4 cup agave nectar

Process the cashews in a food processor until they resemble coarse flour.
Add the coconut and process again until very well mixed.
Add the lavender buds, lemon zest, lemon juice and agave nectar.
Process again until resembling dough.
Shape into balls and then flatten with the bottom of a glass. Sprinkle flowers on top.
Dehydrate for 2 hours at 135 degrees Fahrenheit.
Flip cookies over and dehydrate 4 hours at 105 degrees Fahrenheit.
Cookies will be moist.
Store in refrigerator.