In my journey to eat more raw food snacks, I’ve found plenty of options – Go Raw makes an array of fabulous raw cookies in a variety of flavors that I eat on-the-go all the time. Sometimes, though, a girl’s gotta cut costs – and I’ve come up with a version that’s a little more hearty (with the addition of some gluten-free flours) and a little less heavy on the pocketbook. Check out the recipe below and make your own “Go Raw’-like ‘super cookies’:

Tangy Lemon Coconut “Super Cookies”

These lovely little “super cookies” are packed with flavorful goodness. With cleansing ingredients like carrot and lemon juices and protein-packed peanut butter, fiber-and Omega-full flaxseed, and the bright, vibrant flavors of applesauce, lemon, and coconut, these cookies are appropriate any time of the day — for snacking or even for a power breakfast. If you have a dehydrator, you can do with that method; my version below uses the oven and an overnight refrigeration process to mimic the dehydrating process.

Ingredients:

• 2 tablespoons shredded coconut
• 1 tablespoon coconut oil
• 1 tablespoon ground chia seeds
• 3 tablespoons lemon juice
• 2 tablespoons carrot juice
• ¾ cup sesame seeds
• ¾ cup buckwheat flour
• ¾ cup brown rice flour
• ½ cup ground flaxseed
• 2 tablespoons peanut butter
• ¾ cup applesauce
• 3 tablespoons raw unrefined sugar
• 1 teaspoon apple cider vinegar

 Instructions:

1. Pre-heat oven to 200 degrees, or the lowest your oven will go.
2. Mix dry ingredients (ground flaxseed, buckwheat flour, brown rice flour, shredded coconut, chia seeds, sugar, baking soda) in medium bowl.
3. Add wet ingredients (lemon juice, carrot juice, coconut oil, peanut butter, applesauce, and apple cider vinegar).
4. Stir well until entire mixture is moist.
5. Form tablespoon-size balls and flatten with a fork on to well-greased (I use olive oil) baking pan).
6. Top cookies with a bit more shredded coconut.
7. Heat cookies at 200 degrees for about an hour. The key here is to dehydrate and not cook — you’ll know they’re done when the edges begin to brown.
8. Remove from heat and cool for 10 – 20 minutes – then remove cookies from pan with a flat spatula, lay them out on another cool, flat pan.
9. Refrigerate overnight to full harden the mixture
10. Enjoy the next day!