I never really understood the purpose of no-bake treats until I moved to New England. Having spent my formative years baking at the height of summer with central air conditioning, I balked at recipes that were touted as "roll and freeze." Now I understand. These no-bake lemon coconut cookies are at once refreshing and satiating, perfect for an afternoon snack or breakfast accompaniment. Unlike Lara bars, which I find a bit too date- and nut-centric, these cookies employ a mixture of rolled oats, sunflower seeds, and dates. As a result, these aren't overly heavy--perfect for those who like to snack on the lighter side.
YIELDS
8-10 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup rolled oats
- 1/2 cup raw sunflower seeds
- 1/2 cup shredded unsweetened coconut
- 1 cup medjool dates, pitted
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
Directions
1. Add oats, sunflower seeds, and coconut to a food processor and blend until a coarse meal has formed.
2. Add dates, lemon juice and zest, and salt, and process until the mixture begins to come together. Test the dough by pinching it; if it sticks together easily, it's good to go.
3. Form cookies into balls or other shapes (get creative!), using about a quarter cup of the dough at a time.
4. Keep refrigerated until ready to consume. These also travel nicely!
Also by Molly: Teriyaki Quinoa Lettuce Wraps
More no-bake vegan desserts: Vegan Almond Chocolate Chunk Cookies
No Bake Vegan Mocha Cheesecake
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Photo: Molly Lansdowne
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