Lemon Coconut Freekeh Bulgur Cookies

  • 1/2 cup #3 Coarse Organic Freekeh Bulgur
  • 3/4 cup oats (or oat flour)
  • 1/4 cup ground flaxseed
  • 1/3 cup raw agave (coconut nectar, maple syrup or honey)
  • 2 tbsp. lemon juice
  • 2 tbsp. coconut oil (melted)
  • lemon zest (1-2 lemons)
  • 1/3 cup finely shredded unsweetened coconut
  1. To cook Freekeh Bulgur, bring 2-1/2 cups water to a rapid boil; add Freekeh Bulgur. Stir; let boil for 9 minutes. Strain and let cool for 10 minutes. If using leftover Freekeh, warm in a microwave a couple of minutes so it is warm to start.
  2. Preheat oven to 350 degrees. In a medium bowl whisk together agave, lemon juice, lemon zest and coconut oil. In a food processor combine oats, flaxseed and coconut and pulse a few times to break down the oats. Add cooled Freekeh to the food processor and pour wet mixture over the top. Pulse/process until well combined. Drop spoonfuls, one tablespoon at a time, on a baking sheet; leave a small space between each cookie as they don’t spread out when baking. Bake for 15-18 minutes, until golden on top. Remove from the oven, let cool on the pan for 10 minutes before removing and transferring to a cooling rack. If not eating within 24 hours store in an airtight container in the refrigerator.