Cashew and Lemon No-Bake Cookies Recipe

Why You’ll Love This Recipe

• Quick and easy: Requires no baking and only a few simple ingredients.

• Refreshing flavor: A perfect balance of creamy cashews and bright lemon.

• Customizable: Shape them however you like using molds or a cookie cutter.

• Healthy: Made with wholesome ingredients like raw cashews, coconut oil, and maple syrup.

• Make-ahead: Chill in the fridge for a couple of hours, then serve at your convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups raw cashews (soaked for 2–4 hours if not using a high-speed blender)
½ cup almond flour
4 tablespoons coconut oil, melted
3 tablespoons maple syrup (or honey)
Juice and zest of 1 large lemon
1 teaspoon pure vanilla extract
Pinch of salt

For garnish:
Extra lemon zest
Flaky sea salt (optional)

Directions

1. Prepare the cashew dough: In a high-speed blender or food processor, blend the soaked cashews until they form a fine, sticky meal. Add the almond flour, melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Process until smooth and well combined. The dough should be soft and workable, ideal for pressing into molds.

2. Shape the discs: Line a baking sheet or tray with parchment paper. Using a silicone mold or a round cookie cutter, shape the dough into discs. Continue until all the dough is used.

3. Garnish and chill: Sprinkle each disc with a bit of fresh lemon zest. Optionally, add a tiny pinch of flaky sea salt for an added flavor contrast. Transfer the tray to the refrigerator and chill for at least 1 hour, or until the discs are firm.

4. Remove and serve: If using silicone molds, gently press from the bottom to release the discs. If shaped with a cookie cutter, they are ready to serve directly from the tray.

Servings and timing

Servings: About 12–15 cookie discs
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

• Add nuts: Try adding chopped pistachios, almonds, or walnuts for an extra crunch.

• Coconut version: Add shredded unsweetened coconut to the dough for a tropical twist.

• Different zest: Try orange or lime zest instead of lemon for a new citrus flavor.

• Sweetener swap: Replace maple syrup with agave or honey for a different sweetness.

• Choco-chip twist: Add mini dark chocolate chips to the dough for a touch of chocolatey goodness.

• Herbal notes: Add a few fresh mint leaves into the dough for a cool contrast to the lemon.

• Spiced version: Add a pinch of ground ginger or cinnamon to the dough for an autumnal twist.

Storage/Reheating

Store the no-bake cookie discs in an airtight container in the refrigerator for up to one week. For a softer texture, allow them to sit at room temperature for a few minutes before serving.

FAQs

Can I use other nuts instead of cashews?

Yes! You can substitute with almonds, pecans, or walnuts, but keep in mind the texture may change slightly.

Do I need to soak the cashews?

Soaking the cashews helps to soften them, especially if you’re using a standard blender. If you’re using a high-speed blender, soaking may not be necessary.

Can I make these cookies nut-free?

You can try substituting the cashews with sunflower seeds or a nut-free seed butter for a similar consistency.

Can I freeze these cookies?

Yes, these cookies freeze well! Place them in an airtight container, and they can be stored in the freezer for up to 1 month. Thaw for a few minutes before serving.

Can I use regular flour instead of almond flour?

Almond flour is ideal for this recipe, but you can substitute with oat flour or coconut flour if you prefer. The texture may vary slightly.

What other flavors can I add to the dough?

You can experiment with extracts like almond, coconut, or even a dash of vanilla bean paste for additional flavor complexity.

How can I make the cookies firmer?

If you’d like firmer cookies, you can add a bit more almond flour to the dough, or chill them for longer to help them set.

Can I skip the garnish?

The garnish is optional, but it adds a lovely visual appeal and extra flavor. Feel free to skip if you’re short on time.

How can I shape the cookies without a mold?

You can use a round cookie cutter or simply roll the dough into balls and flatten them into discs by hand.

Can I make these cookies vegan?

Yes, this recipe is naturally vegan as it uses maple syrup and coconut oil. Just make sure your almond flour is certified vegan as well.

Conclusion

Cashew and Lemon No-Bake Cookies are a zesty and refreshing treat, ideal for a quick snack or as a light dessert. The cashews provide creaminess, while the lemon adds a bright, tangy twist. With no baking required and simple ingredients, they come together quickly and are perfect for any occasion, from summer parties to holiday gatherings.