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Chocolate Coconut-Lemon Beltway Cookies (raw, vegan, gluten-free)

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This recipe turned out to be just that… meltaways!  I was introduced to this recipe from Addicted to Veggies but I made some modifications; increased the lemon flavor and slightly brought the sweet level up a tad.  I also added in the chocolate component, I mean really, who can resist adding in chocolate?!

Bob really enjoyed this treat because it was over the top sweet.   Look at that scrumptous texture.  As you are making this recipe, be sure to taste test as you go.  You can control the sweetness level and make it as lip puckering as you desire with the lemon.  These are great to make ahead of time and keep in the freezer for those special moments.  You know, like for those 2:oo A.M. snack attacks.  Or I suppose for parties and holiday gatherings too. :)
I love making recipes such as these and keeping them in the freezer for those unexpected, welcomed, guests.  Take them out of the freezer, arrange them on a pretty plate with a few berries sprinkled around them and your guests will feel welcomed and special.  When I freeze treats like these, I place them in a freezer proof container and then slip that container in a freezer Zip-lock bag.  I want to protect my treats to make sure they are free from freezer burn and unwanted odors that can happen in freezers.  Be sure to write the recipe name and date on the bag.  I would safely say that these would freeze just fine for about 3 months.  Though at this point I haven’t had a batch last longer than a week due to over consumption.


Yields 36

Dry Ingredients

Wet Ingredients
  • 6 Tbsp maple syrup
  • 10 drop liquid stevia
  • 1/4 cup + 2 Tbsp fresh lemon juice (I used Meyer lemons)
  • 2 tsp vanilla extract
  • 1 Tbsp lemon zest
  • 1/4 cup melted coconut oil
Optional ~ Decorating with Chocolate Ingredients:


  1. Mix all of your dry ingredients together in the mixer or in a large bowl.
  2. Mix together all of the wet ingredients in small bowl except for the coconut oil.  Then pour the wet ingredients into the dry ingredients and mix well.  The dough will appear to very lose.
  3. While your mixer is on, stream in your melted coconut oil until it is all well incorporated. If you are mixing this by hand,  I would recommend removing any hand jewelry and dive in and mix it with your fingers.  So much more fun that way.
  4. To shape the cookies, I used my 2 tsp cookie scoop.  I then took 3 Tbsp of shredded coconut and further ground it down in my Bullet so I could roll my cookies in it.
  5. At this point you can do one of two things:
    1. Dehydrator or oven method; Place cookies on the mesh sheet that comes with the dehydrator, setting the temp at 145 degrees.  Dry for 1 hour.  This step is to only create a firmer outside and to warm them for eating (if desired, not required).  OR – Place cookies in an oven set to the “warm” setting, with the oven door cracked open, for about an hour.  You are looking for your cookies to be dry on the outside, but still moist on the inside.  Once cookies have cooled, place them in the fridge to chill and set before serving.
    2. Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie-dough ball.
  6. Cookies with last, well wrapped, in the refrigerator for up to 4 days.  Or they can be stored in the freezer to extend that.


Ingredients for Chocolate:

  • 1 cup raw cocoa butter
  • 1 cup raw cacao powder
  • 1/3 cup sweetener; agave, yacon, maple syrup (not raw)
  • 1 tsp  liquid sunflower lecithin or powdered soy lecithin (helps with smoothness, optional)
  • seeds from one vanilla bean or 1 tsp vanilla liquid


  1. Melt the cacao butter.  There are several ways in doing this.  You can make small shavings of it into a bowl with a vegetable  peeler and place it in the dehydrator at 115F, you can use a double boiler at a low temperature, or you can set the bowl of cacao butter in a bowl of hot water.
  2. Place all ingredients in your high-speed blender and blend until smooth.
  3. Create a piping bag ~ Pour the chocolate into a sandwich sized Zip-lock bag.  Squeeze the air out and seal.  Push all of the chocolate to the bottom corner of the bag and with a scissors cut a tiny bit off of the tip.   The chocolate will firm up fairly quickly as the cacao butter returns to room temperature.
  4. Pipe about 2 tsp worth into the bottom of the mold.  Press the cookie down into it.  You will see the chocolate start to rise along the edges.  Stop at this point, don’t press so hard that you squish it in there.  Create your design on top.
  5. Once done, place the cookies in the fridge to firm up the chocolate.  This will only take about 5-10 minutes.
  6. To store ~ place the cookies in a single layer in an airtight container and keep stored in the fridge or freezer. Enjoy cold or warm.

May I present to you… THEE Chocolate Coconut-Lemon Meltaway Cookie!

8 thoughts on “Chocolate Coconut-Lemon Beltway Cookies (raw, vegan, gluten-free)

  1. Jokuh says:

    I am hooked!! What a recipe! So incredibly lovely these cookies! Thanks for the recipe!It had my creativity flowing….. I made some with sesame seed (roasted, I am sorry) and some tahini. So fantastic. All thanks to you!


    • amie-sue says:

      Hello Jokuh,

      Your version sounds delightful. Thank you for sharing! No need to be sorry for using roasted sesame seeds. :) We are all on our own journey … many blessings, amie sue

  2. Patricia says:

    THese were utterly divine! Thank you so much for your amazing recipes. I have been collecting raw recipes and ideas for years, but havefound a new home on your site.
    YOu are brilliant! I want to go to the Cuinary Instute of Light now…
    I added a scoop of Chia to the dough and moldeditin the siicone mini muffincups dried it a bit longer,to make an amazing treat.
    chocoate was optional or fresh raspberry.

    YOU are wildly creative!

    • amie-sue says:

      Perfect Patricia! So happy to hear that you loved them. You can get so creative with them. I feel asleep last night with an idea on how to display them for Christmas. Just need to find the time and energy to play. :) Have a great evening. amie sue

  3. MissAnnie says:

    Oh my gosh, sooooo good. I love the flavor of lemon and they were so easy to make. Thank you so much for this great recipe .

    • amie-sue says:

      Oh how wonderful MissAnnie! Thank you for sharing. :) So thrilled that you enjoyed them! Have a blessed evening, amie sue

  4. JD says:

    This recipe looks so good – I love chocolate and lemon combination. Question can one use something other than almond flour (I’m allergic)?

    • amie-sue says:

      Hi JD, you can use fine ground cashews or macadamia nuts, they won’t be as “meltaway” but still good. :)

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