Dehydration Adventures

My parents-in-law generously bought me a food dehydrator for Christmas this year. I couldn't believe it when this huge box arrived from Amazon! I've used it a couple of times already. Once to make brownies for a new year's eve party we went to - using the same sort of ingredients as other raw brownies, but with banana. Dehydrating them added a bit more texture and didn't require them to be refrigerated. The second time I used the dehydrator was to make these lemon coconut cookies, when I was asked to make dessert for dinner at a friend's house. I've made something similar before, but without dehydration, those cookies needed to be kept in the freezer.

raw lemon coconut cookies

And therein lies the advantage! In the middle of winter, the last thing we want to eat is something cold or frozen, no matter how delicious it may be.

If you don't have a dehydrator, you can try this recipe in your normal oven or toaster oven, on its lowest setting with the door cracked open.

Be aware that dehydration takes a very long time at a very low temperature. Hours. Sometimes over a day! But it's worth it to have all that nutrient-rich goodness to share at the end.


Raw Lemon Coconut Cookies

by The Particular Kitchen

Prep Time: 10 mins

Cook Time: 2 hours



Ingredients (24 cookies)

  • 1 1/2 cups almond meal
  • 1 1/2 cups shredded coconut (unsweetened)
  • 1/3 cup coconut flour
  • 1/2 tsp sea salt
  • 6 tbsp maple syrup
  • zest and juice of 2 lemons
  • 1/2 tsp vanilla powder
  • 1/3 cup coconut oil, melted


Combine all ingredients in a large bowl until well combined to form a dough.

Scoop out the mixture in ping pong ball-sized chunks and roll in your palms. Flatten out slightly to make little cookies.

Dehydration Method

Evenly space out the cookies on a dehydrator tray and dehydrate at 105F for 1 hour. Flip the cookies and dehydrate at 105F for another hour (total cooking time of 2 hours).

Oven Method

Place the cookies on a cookie sheet and place in the oven with the door cracked. Set your oven on its lowest setting (preferably below 200F) and leave to "dehydrate" for at least an hour.

Check after an hour to make sure it isn't too dried out - you are looking for a dry but not cracked consistency.

Flip once halfway through.

Store in an airtight container for up to a week.

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