Cinnamon Crisp Cookies
recipe is from The Raw Food Passion blog.
These were super Delicious before they were dehydrated and tasted very similar after being in the dehydrator. They never really became crispy even after 36 hours in the dehydrator, but they are still deeelish! Who doesn’t love cookies!!??
Ingredients:
- 4 cups of almonds
- 15 medjol organic dates
- 1/2 cup of water
- 3 cups of dried organic coconut flakes
- 1/2 cup of agave nectar
- 2 1/2 tablespoons of cinnamon
- 1 tsp sea salt
Directions:
Process the almonds in the food processor until they become a very fine powder. Add the cinnamon and sea salt to the almond flour and mix until spread out evenly. Pour that into a giant bowl. Next, put the dried coconut into the food processor and leave in there until grounded very finely. Add the coconut to the almond flour in the giant bowl. Next, put the dates into the food processor with 1/2 cup of water and mix until you get a date paste. Add the date paste to the almond coconut flour and stir in evenly. Finally add the agave nectar. Mix ingredients thoroughly. Then, roll the dough flat with a rolling pin. I roll the dough on parchment paper, then I place parchment paper on top of the dough and roll on top of the paper so that the dough does not stick to the rolling pin. (this made is so much easier!!!) Take a cup and make your circular cookies. Place the cookies on dehydrator trays and dehydrate at 110 degrees for twelve hours or until desired crispness.
Marisa's Healthy Kitchen 