2/3 cup rolled oats
11/2 cups raw cashew
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1/2 cup shredded coconut (unsweetened)
1/4 teaspoon vanilla extract
1/4 cup soy milk (substitute to make it soy free)
about 24 cookies
Pre-Heat oven @ 350 F
In a food processor add in the rolled oats and blend until the oats reach a fine mealy texture, then add in the raw cashews and pulse 3-5 times until it reaches a size like Israele couscous. Add the rest of the ingredients: sugar, baking powder, salt & lemon zest, and pulse about 3 times.
Transfer the processed ingredients into a big mixing bowl and add in the soy milk and vanilla extract. Mix until everything is moist, then fold in the shredded coconut.
Oil spray a half sheet pan, place a piece of parchment paper on top and spray with oil again. Scoop 1 teaspoon sized balls of cookie dough on to the sheet pan, about 1/2 inch apart (they do not spread much) & you do not have to flatten them before baking.
Bake for about 10 minutes or until slightly golden around the edge of the cookie.
Allow the cookies to cool at least 15 minutes before serving.
Dip into chocolate if desired.