Add the almonds to a food processor and pulse a few times until roughly chopped. Set aside. They will add some bite to the cookies so they shouldn't be ground too much.
Add the cashews and the oats to the food processor and blend until finely ground.
Zest and juice the lemons. Add the juice, zest, maple syrup and coconut oil to the food processor and blend until it has a dough-like consistency. The batter will look a little too runny but that's normal.
Let the dough rest for 5 minutes to allow the oats to swell and the mixture to thicken.
Take about 1 heaped teaspoon of dough and roll it into a ball. Place it onto a plate or board lined with parchment paper (to prevent them from sticking). Press it down to form a cookie. Smooth out the edges if desired. Repeat until there is no cookie dough left. Place in the fridge to harden.
Optionally mix the powdered sugar with a few drops of lemon juice until it reaches a very thick icing consistency. Spread it onto the cookies and store them in the fridge.
How to store the cookies: these cookies need to be stored in the fridge. The coconut oil makes them firm less chewy, but it also melts at room temperature making the cookies too soft. It is not recommended to take these cookies with you on the go.
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