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)

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In a high-speed blender or food processor, blend the soaked cashews until they form a fine, sticky meal. Add almond flour, melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Process until smooth and combined. The dough should be soft and workable.
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.
Sprinkle each disc with fresh lemon zest and, optionally, a pinch of flaky sea salt. Transfer to the refrigerator and chill for at least 1 hour or until firm.
If using silicone molds, gently press from the bottom to release the discs. If shaped with a cookie cutter, the cookies are ready to serve directly from the tray.

For an added crunch, try adding chopped pistachios, almonds, or walnuts.

If you want a tropical twist, mix in shredded unsweetened coconut.

You can swap the maple syrup with agave or honey for different sweetness.

If you like a chocolatey flavor, add mini dark chocolate chips to the dough.

To add a fresh twist, mix in mint leaves for a cool contrast to the lemon.

For a spiced version, add a pinch of ground ginger or cinnamon to the dough.