Infinite Zest Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
Delightfully zesty and unsurprisingly more-ish lemon cookies - perfect with or without glaze!
  • ½ cup organic coconut oil, melted
  • ½ cup coconut sugar
  • 3 tbsp unsweetened almond milk
  • 2 tbsp grated lemon zest (3 medium sized lemons)
  • 1 teaspoon vanilla extract
  • 1½ cups organic unbleached flour (use a GF baking blend if gluten-free)
  • 1 teaspoon cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup raw cashews, soaked for at least 2 hours
  • ¼ cup agave syrup
  • 1-2 tsp stevia to taste
  • 1-2 tsp cornstarch
  • Juice of 1 lemon
  • 1 tsp lemon zest
  1. Preheat your oven to 180 C/350 F and line a baking sheet
  2. In a large bowl, beat together the coconut oil, coconut sugar until well incorporated. Add in the almond milk, lemon zest and vanilla and beat for another minute or so.
  3. Add in half the flour, cornstarch, baking powder and salt. Mix well and add in remaining flour until a soft dough forms.
  4. Scoop the dough onto the baking sheet in rounded spoonfuls and flatten with your hand or a fork before baking for 10-12 minutes until the bottoms are golden brown. You may think they're undercooked because of how white they look, but look out for the bottoms. If you let the top brown, the bottoms will likely be too far gone.
  5. Prepare the healthy glaze by blitzing ingredients togehter in high-speed blender.
  6. Let cool completely before drizzling with glaze and additional zest
Recipe by One Arab Vegan at