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Lemon Cookie Dough Bites

Lemon Babies

Easy to make.

Easy to store.

Easy to eat.

Lemon Babies

Lemon might be the most underrated dessert flavor of all time. I’m sorry to say I’ve neglected it on this blog, having posted only a handful of lemon recipes (my favorite of which is the Healthy Lemon Squares recipe) in over six years of blogging.  But making these lemon cookie dough bites has reminded me of the delights of lemon desserts, and hopefully I can do the flavor justice in the future.

What about the rest of you?

Are you a fan of lemon desserts?

Raw Lemon Bites

Lemon Cookie Dough Bites

(makes 14)

  • 1/2 cup raisins (80g)
  • 1/2 cup cashews or macadamia nuts (80g)
  • 6 tbsp quick oats or gluten-free quick oats (30g)
  • 1/8 tsp salt
  • 1/4 tsp pure vanilla extract
  • 6-in by 2-in lemon zest slice

Process the oats in a food processor, then add all other ingredients and process very well. Process until no big pieces of lemon zest remain. It should form fine crumbles. If it’s too crumbly to form a dough, you can add up to 2 tsp water and process again. Transfer the crumbles into a plastic bag and smush into a ball. Break off pieces and roll into mini balls (or shape into bars if you’d prefer). Store at room temperature for a few days, or refrigerate or freeze a few weeks. (Note: I did not have success making this recipe in a blender, but you can try if you must.)

Click for: Lemon Bites Nutrition Facts


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Published on March 11, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Charlotte Zweigoron says

    I love lemon! I can (and have) eaten the entire filling of a Lemon Meringue Pie without touching the crust or the fluffy top. These days, I know that the egg-white topping will keep the sugar in the pie from spiking my blood sugar… so I eat it… but I don’t mix the two. I had never heard of Lemon Curd when I was younger, but now I know I can get a jar of lemon curd and spoon that out as a topping. The only thing better might be lime curd. I will have to try this recipe… I’ve seen the one you have for the lemon bars and I drooled over them but I can’t eat tofu so they were a ‘no go’ for me. This sounds great!

    • robin says

      Hi Katie,
      These looks wonderful. I was wondering what kind of zester you use? Mine only zests tiny pieces. I am not sure how you would go about make 6×2 inch pieces. Please explain more.
      Thanks so much. I have a day off tomorrow and hopefully will try to make them. I think i have two lemons waiting

  2. naquita says

    I love lemon, used to actually eat them!

    Don’t know if you tried it but lemon and dark chocolate actually go,really well together. In Austria they used to sell a great chocolate bar with lemon, dark chocolate and black pepper. Definitely worth a try!

  3. Hollie says

    I actually think that lemon is my absolute favorite dessert unchocolate related. These look really easy to make and really good as well. Thanks for sharing!

  4. Ruchi says

    What is a lemon zest slice and how do I obtain this? I love lemon flavored desserts again! (I didn’t for like 20 years.)

    • Kinzie says

      I was wondering the same thing, but I’m guessing this means we should maybe… take a vegetable peeler to a lemon and sort of slice off the skin around the middle? Would that work?

      • L says

        Basically. Lemon zest is just the outermost rind, the firm yellow part; the thing you want to do is avoid the pith (the stringy white stuff between the zest and the fruit).

  5. Edward says

    Katie, please send me or publish on your page the recipe for wafers used in wafer cookies. Specifically, how to make those thin rigid wafers that come in cookies like Kit Kat and others, where you place one sheet of wafer covered with some cream or paste, then on top of that the next wafer, etc. Also, if you know about the hand operated machines used for baking them, like the waffle gadgets, pls. advise.

    I will be grateful to you. Thank you in advance,
    Edward Gabor
    [email protected]

  6. chana boas says

    Who takes those bites out of every single attempt at making these delicious desserts? it can’t be you, you would be the size of an elephant!

  7. Sadye says

    I am a fan, but it’s only been in the past few years that I’ve been able to *remember* that at key times! You are right that it’s among the most underappreciated dessert ingredients.

  8. becauseHeloves! says

    Girl, you speak my language! I loooove lemon desserts, probably more than any other. I’m so excited to make these, except I ran out of cashews making a double batch of your peanut butter cookie dough cookies. Oops!

  9. Kate @Almond Butter Binge says

    Yum, yum, yum! I love the lemon Larabars, and this looks super-similar — I’ll have to try it! Thanks for sharing.

  10. jacquelynn says

    we LOVE lemon at our house and have been looking for healthy desserts that don’t include chocolate so will be trying this one asap! can you just explain the lemon zest slice a bit – i’m guessing that is a piece of the peel that is cut off in a long strip? wondering if you would take out the white part (i’m guessing it would be really bitter?). thanks!

  11. Shirley @ gfe & All Gluten-Free Desserts says

    Oooh, I love these Katie! Just featured them on All Gluten-Free Desserts! 🙂 Admittedly, I’m personally not big on raisins, but I bet these would be lovely with dates instead. 😉

    Thanks! xo,

  12. Leah says

    Looks like a great snack! However, I can’t figure out why these are called “cookie dough”? Could you clarify where the cookie dough taste comes from? It seems more like a trail-mix type treat.

  13. Joanna @ the knitlit twit says

    Lemon is my mom’s favorite flavor by far, she would be happy with just a jar of lemon curd and a spoon. I’ll have to get the food processor out to try this. I wonder how dried cranberries would taste in place of the raisins?

  14. Emilylovesraisins says

    Oh no! I can’t stand lemon desserts. Once i had a really bad sore throat (it turned out to be strep throat) and i happened to eat too many lemon custards at the same time. Now lemon flavored anythings (even starbursts!) make me nauseous. Oh well :/

  15. Steph says

    I LOVE lemon desserts, I just always forget about them. I use lemon a lot in salad dressing and stuff like that, but it’s so good in sweets!
    I will remember this and act upon it 😀

  16. Casey B says

    I don’t have any lemons on hand, but I DO have lemon juice. I think I’ll try it with a little lemon juice instead of the lemon zest. Might need to increase the oats depending on how “wet” the dough gets. I’ll report back! *Excited*

    • Casey B says

      I made them! I chose to use raw cashews. I used dates (gram for gram replacement for raisins) and I used lemon juice rather than the lemon zest. I would estimate I used about 1 tsp of lemon juice. The consistency was perfect. Didn’t need to add more oats or water (as you suggested if too dry.) I made them in my magic bullet, then put in a ziplock baggie and squeeze into a log, then broke off pieces rolling them into little balls. Yummy!

      • Gail says

        Thanks for reporting back, Casey! I am going to try them that way tomorrow. Might make a few lime ones, too (just for fun), since tomorrow is St. Patrick’s Day. 😉

  17. Nancy Johnson Horn says

    That looks amazing. I am a huge lemon fan, but rarely bake and this may be a good way to ease myself back in.

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