Our delicious and healthy version of a family favorite. Lemony sweet with our easy to make cookie crust, no one will know this dessert is nutrient dense!
Crust: 1 box Zemas Mini Oatmeal Cranberry Cookies 3-4 T. coconut oil 1/2 c. unsweetened shredded coconut
Filling: 1 T. lemon zest 3/4 c. fresh lemon juice 3/4 c. pure maple syrup 4 eggs 6 T. gluten-free all purpose flour pinch Himalayan sea salt
Preheat oven to 350. Grease a 8x8 baking pan.
Crust: In a food processor, grind up the cookies until they are fine crumbs. Set aside in a bowl. Melt the coconut oil and add to the cookie crumbs. Add in the shredded coconut and mix together. Pour cookie batter into the prepared baking pan and bake for 15 minutes. Take out and set on cooling rack and allow crust to completely cool for about 20 minutes.
Filling: In a stand up mixer, mix all filling ingredients until well blended. Pour onto cooled cookie crust. Bake for 20-25 minutes or until there is no jiggle left in the filling. Cool completely before cutting (you can place in the fridge to set completely). Enjoy.
Cooking method:-Select (optional)-
Special ingredients:no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Summer favorites, Lunchboxes/on-the-go
Top 8 allergens?:gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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