Lemon and Nutmeg Cookies
Easy, dairy free, gluten free, vegan cookie recipe
At the end of a long day, when you want to curl up with a good book and a warm malty drink, these lemony and nutmeg cookies are the perfect treat with a raw malted oat milk. Notes:
Raw baking is a science, so make sure you follow the precise measures to get the best results from this recipe
Invest in some measuring cups and spoons for accurate results.
Bring all your ingredients to room temperature before using. This will make the dough easier to mix.
Use a large mixing bowl. This may sound strange but you need plenty of room to mix the ingredients together.
If you want to make shaped cookies using cutters, chill your cookie dough for 30 minutes for it to firm up a little. This means that you will get really sharp edges on your shaped cookies.
Lemon and Nutmeg Cookies
INGREDIENTS
1 ¼ cups cashew nuts ground very finely
1 cup ground almonds
2 cups oat flour
¼ teaspoon salt
½ cup maple syrup
1 tablespoon coconut sugar
1 teaspoon lemon extract
¼ teaspoon vanilla extract
¼ teaspoon ground nutmeg
Some lemon zest to decorate
METHOD
In a bowl mix together the finely ground cashew nuts, ground almonds, oat flour and salt until well combined.
Add the remaining ingredients and mix well until the mixture forms a cookie dough.
Form into cookies by rolling between two pieces of teflex and cutting to shape with a cookie cutter. Dust with a grating of nutmeg and lemon zest. Roll the cookie dough about ¼ inch thick and cut into shapes. Using this method, the mix should yield 35 - 40 cookies, depending on size and shape.
Place directly onto the mesh sheet in a dehydrator. Dehydrate at 115F for 12 hours, flip the cookies and continue to dehydrate for a further 4 – 8 hours depending on how you would like the consistency of your cookies.
No dehydrator? No problem
If you don’t have a dehydrator, you can freeze the cookies on a metal tray lined with baking parchment and enjoy them straight from the freezer.