Lemon Thyme Cookies

by Susan on March 2, 2011

It is -5 degrees in Minneapolis this morning. I look out the window at 4 foot drifts of snow and think, it is March? On the one hand, March can be one of our snowiest months. On the other hand, it usually comes with much warmer temperatures and the snow melts off before you know it. Even though the outside weather isn’t exactly cooperating, I still find myself longing for a bit of spring. This raw food recipe for lemon thyme cookies fit the bill perfectly.

These are simple to put together and require no dehydration. Lemon and thyme marry beautifully as a flavor combination. Did you know that thyme is actually a nutrient dense herb? Full of vitamin K, magnesium and calcium, thyme also has antimicrobial properties. It is also loaded with fiber. Lemons are a great source of vitamin C and also are full of flavonoids that help prevent cancer and are anti-oxidants. I love lemon, and these little cookies are packed full of flavor.

Lemon Thyme Cookies

  • 3 cups cashews
  • 1 lemon, juice and zest from (about 1/4 cup)
  • 1/4 cup agave nectar (or liquid sweetener of your choice)
  • 1/4 cup coconut oil, melted
  • 1 1/2 teaspoon thyme

1. Make cashew flour by processing cashews into fine powder. I used my high-speed blender with the dry container. (tip: blend in small batches to prevent making cashew butter)

2. Whisk together lemon juice, lemon zest, agave, coconut oil and thyme.

3. Stir wet and dry ingredients together.

4. Drop by tablespoon onto parchment paper or cookie sheet. Smooth into round with finger tip. Refrigerate until set.

5. Top with glaze and return to refrigerator to set. These should be kept refrigerated.

Lemon Thyme Glaze:

  • 1/3 cup coconut butter, softened
  • 4 tablespoons agave nectar (or liquid sweetener of your choice)
  • 4 tablespoon lemon juice
  • lemon, zest from
  • sprinkle of thyme

1. Whisk all ingredients together.

Makes 2 dozen

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{ 23 comments… read them below or add one }

J3nn (Jenn's Menu and Lifestyle Blog) March 2, 2011 at 4:05 pm

I always worry about making nut butter when processing nuts into flour, lol. Probably why I don’t do it too often!

Those cookie look very tasty. :)

Victoria March 2, 2011 at 7:36 pm

Oh my goodness! Those look rawmazing! And I started a 30-day juice fast yesterday. WAAAHHHHH!!! Boy, have I got something to look forward to! This will be my reward for surviving 30 days on juice!! =)

As always, Susan, you are simply rawesome!! =)

Krystal March 2, 2011 at 8:27 pm

Those sound wonderful. I might have to make these tonight! One question, did you use dried thyme or fresh? Thank you for keeping such a beautiful blog.

Susan March 2, 2011 at 8:28 pm

This time of year…dried. :-)

Nadia March 3, 2011 at 12:58 am

The cookies look amazing!
I just wanted to ask is there any major difference between the coconut butter and oil? Here in Europe we have only coconut oil, will it be a good substitute?

Susan March 3, 2011 at 7:23 am

There is a difference. The coconut butter has more coconut solids in it. You should be able to substitute but it won’t have the same rich flavor.

Venita March 3, 2011 at 2:50 pm

Oh wow! I am a HUGE fan of raw cookies that don’t require dehydrating (probably because I’m a huge fan of instant gratification). How long do they need in the fridge to set? Not that it will be a deterrent for me trying them though!

Susan March 3, 2011 at 3:46 pm

It completely depends on how cold your refrigerator is. At least 1/2 hour but could take longer.

Kelly March 3, 2011 at 4:25 pm

I am presently finding my way to RAW foods, at least it seems to be that way :) These cookies just made me feel a little more confident b/c they look so yummy! Thanks for sharing. Kelly Mae

Kata March 4, 2011 at 5:48 pm

Thanks for this recipe. I’m so happy that I don’t need to use dehydrator for this one :) I have just started discovering the raw food world.
I also would like to thank you for this rawmazing website. I found it last week while I was fasting (little spring cleaning :) ) and it is a great help and inspiration to stay on the healthy path.

Dianabol March 5, 2011 at 3:59 am

This looks sinfully good. Thanks for sharing, too bad I am dieting again.

Dianne

JodyLynn March 5, 2011 at 9:40 am

These look delectable! Good thing I’m not able to reach right through the screen and grab one. :-) Thank you for posting zingy little recipe! Your site, photos, recipes, information are nothing but …RAWmazing!!! I currently live in NW Indiana and share your bitter cold weather. Although, being a California transplant, I don’t share your love of long winters. I miss that little red dot in the sky! Have a great weekend and look forward to more yummy goodness! :-)

Mary @ Delightful Bitefuls March 7, 2011 at 1:00 am

These look divine! Wow! Bookmarked!’

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

Elena March 7, 2011 at 3:03 pm

I like the recipe and sounds easy to make it.

Michelle March 7, 2011 at 11:04 pm

Recipe looks great Susan… I’d like to heed your warning about using coconut butter rather than oil, but oil’s all I have… but I’m still going to give it a try.. I’m going to use honey as the sweetener, as that is all I’ve got at the moment.. thanks for sharing :)

Doris March 10, 2011 at 9:13 am

I made these little jewels last week and had to write to thank you. They were beyond delicious! That little hint of thyme you added is amazing. I didn’t think think it would be very good…I was so wrong. And that little glaze on top…WOW, what a great cookie! My husband and I have two a day as our mid-morning treat. You have the best raw food website and recipes. Thanks for all you do!

Susan March 10, 2011 at 9:15 am

I so appreciate you stopping by to let me know you liked them!!

Jazmin March 10, 2011 at 11:56 am

I made these last night for my gaming group (as there is one other person, a vegetarian, and I who try to eat healthy at these games). Anyway-the vegetarian ate the entire batch within 2 hours! I guess I shouldn’t have brought all the cookies. ;)

Zahra March 10, 2011 at 1:56 pm

Thanks so much for this cookie recipe! I have had no desire to eat unhealthy desserts after having these for the past week.
I didn’t have time to make the icing, so I just added a small dollop of raw creamed honey on top. Also substituted rosemary for thyme (I love rosemary and lemon together), and sprinkled some crushed dried leaves over the honey.
These are delicious, and I can’t wait to try the icing recipe too next time!

jinda December 20, 2011 at 1:32 am

Should the cashews by raw? do they have to be soaked?

Susan December 20, 2011 at 8:42 am

Yes, raw cashews and also no, do not soak them or you will have almond mush, not almond flour. You can pre-soak and dehydrate to completely dry if you wish.

Alexis Kimbrough March 17, 2012 at 5:01 pm

These ARE rawmazing! SOOOOO good, even for me as a newbie!

nouna December 28, 2012 at 7:41 pm

HELLO, is it possible to substitute almonds or something like that to cashews?
Thanks.

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