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Cashew Lemon Spritz Cookie

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These divine Cashew Lemon Spritz Cookies just melt in your mouth.  With a hint of lemon, they are sweet yet light in flavor.   I love all the raw cookies that I make but one thing that I really missed from making baked cookies was experiencing all the different textures.   Most raw cookie doughs are a bit chunkier, but this recipe has a more creamy texture allowing me to use a piping bag and tip to create these fun shapes.  This has brought me so much joy and now my mind is non-stop thinking of other types of cookies that I can make!

These cookies are so perfect for the upcoming holidays!  I can’t wait to start preparing for Christmas.  You will notice in the recipe that it calls for soaked cashews.  Cashews don’t have enzyme inhibitors like other nuts but it is important to soak them  to get a creamier consistency.   So don’t skip this step.



  1. Put all of the ingredients into your food process and process until consistency is like thick oatmeal (1-2 minutes).   You will need to stop the machine every once in a while to scrape the sides down.
  2. Load the batter into a piping bag and pipe out the cookies onto the teflex sheets that comes with your dehydrator.
  3. Dehydrate at 145 degrees for 1 hour, then turn down the temp to 105 and dehydrate for 24 hours, or until the cookies are dry but chewy.
  4. Store in an airtight container at room temperature for up to 3 weeks.
  5. These will freeze wonderfully as well!

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16 thoughts on “Cashew Lemon Spritz Cookie

  1. Rowena says:

    You have the best blog! I just love it!

  2. leslie says:

    I agree! I love the rich colors of your layout and the pics makes me want to try everything NOW!

    I just tested one of your recipes for the first time last night… my husband feel back in love with me AGAIN… (LOL)

    I am so happy that our paths have crossed!


    • amie-sue says:

      Good afternoon Leslie,
      I am happy to hear that the pictures are making you hungry. hehe We start eating with our eyes. My picture taking could use some fine tuning (classes would be great to take haha) Bless my husbands heart… I make him all this food, dish it up, hand it to him….then I am like…”ooops! honey, I need that back for a sec…forgot to snap a picture.” lol Then off I go with his meal for a short photo shoot. He is so patient with me and just laughs. I guess one good thing with raw food is that I don’t have to worry about it getting cold. haha

      What recipe did you make for your husband? I am tickled that he enjoyed it! Merry Christmas Leslie…amie sue

  3. Jodi says:

    Hello Amie:
    If someone has one of the good ole Ronco Dehydrators instead of the excalibur, the trays are round and plastic, what can be used in place of the teflex? Love your site by the way, and have been sending many of my clients to your webpage. I am planning on making one of your veggie bouquets for Christmas centerpiece will let you know how it comes out. God bless you & your family you are offering wonderful help & ideas for better health.
    Sincererly, Jodi

    • amie-sue says:

      Hi Jodi,

      Instead of using teflex you can use parchment paper. I don’t recommend wax paper because things tend to stick to it. It might be worth the investment to find some teflex sheets and cut them to fit the shape of your machine. This is a pretty good deal through Amazon for instance. http://www.amazon.com/Premium-Non-Stick-Dehydrator-Sheets–Excalibur/dp/B001PLE1O4/ref=sr_1_1?ie=UTF8&qid=1323836357&sr=8-1

      I just peeked at your web-site. I have a gf who is interested in the GAP diet. I will forward your info to her. Thank you for sharing my site with others. It’s all about encouraging others to add healthy foods into their diets. :) Have a blessed holiday! amie sue

      OOH! Veggie Bouquet! Awesome, please do keep me posted! I will be making one myself.

  4. Nancy says:

    Hi amie-sue!

    What size is the star piping tip you used for these cookies?

    This is my first time using a piping bag and the kit I bought had super small tips. Oops!




    • amie-sue says:

      Hi Nancy,
      Oh dear, what tip did I use? I will have to look tomorrow. It was a good enough size to squeeze the batter through, I know that. :P The super small tips are for decorating, as you just learned. In the meantime, you can use a ziplock bag to do the pipping. It won’t be decorative as it comes out but it would do the trick if you can’t get a hold of others tips in time. Oy! haha Off to bed I go for now. I will check back. amie sue

  5. ben says:

    Can one just drop the batter by the spoonful instead of piping through the pastry-bag?

  6. Queen says:


  7. trystan says:

    Do you know what we can substitute for the coconut? I can’t tolerate it.

    • amie-sue says:

      Tystan, you can always try just replacing them with more cashews. I haven’t tested it, but worth a shot. Have a great day, amie sue

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