YIELD: 25 Cookies




2 cups raw soaked Cashews

200g raw almond flower

1/4 c Agave Nectar

4 tbls Lemon Juice

3 1/2 tbls Lemon Zest, finely chopped

1 tsp Vanilla Powder

1/4 tsp Himalayan Salt




1) Grind the cashews in a food processor until a powdery meal forms.


2) Add the rest of the ingredients and continue processing on low until the dough forms a large ball.


3) Measure out 1 1/2 tbls size cookies out and roll and flatten into cookies shapes.  These can be as thick as you want, 1/4 to 1/2 inch thick.


4) Place in a plastic bag in the freezer.  These will keep for up to 3 months.