Cookies

Codes. FP = food processor. BL = blender. CM = coffee mill. Sw = sweetener see above or use other. LSW = liquid sweetener or *mixed with coconut oil. H-salt = Himalayan salt. T = Tablespoon. t = teaspoon

Vanilla. Comes in beans to split and scrape the black powder out or they come in powder (less strong than beans) or in essence.

Soaking. Is necessary because the pits/seeds have a protection layer around them to prevent sprouting under too dry conditions its a protection of the plant they are called ‘enzyme inhibitors’. Very clever for the plant but when humans ingesting it inhibits our own enzymes and enzymes are the spark of life they make all life happening. 

 

• Simple chocolate sauce: simply mix cacao and a liquid sweetener.

• Frosting: 100 g cacao butter (is to be melted) + 2 T carob powder + 1 T lucuma powder + 2 T sweetener + salt & vanilla to taste + 1 T tahini, almond- or cashew butter + 1/2 c hemp powder + 1/2 T Acaí berry powder + 3 T orange .

• Chocolate Frosting 1 ripe avocado, peeled and pitted + 6 T cocoa powder + ¼ c sweet + 1 t vanilla + pinch of H-salt .

• Vanilla Cream. 1 1/2 c cashews + 1/2 c water + 1/3 c coconut butter + 1/3 c sweet + 2 t vanilla + 1 t lecithin + 1/4 t H salt. > BL all ingredients until completely smooth and creamy. Chill for a few hours to firm. Let cream firm up overnight, then piped a swirl over each cookie, and used the chocolate recipe from above to drizzle.

Almond cookies. Base dough: 3 c almonds + 2 1/2 c cashews + 2 c sweetener + 1/2 t H - salt + 1 1/2 t vanilla. For the variations 1c Cherries / 2 Tbsp Raw Cacao / 1/4 c sweetener. > FP the almonds until they are a fine meal. Add in the cashews and process until they are finely ground as well. Next, add the rest of the ingredients, and continue to process until a ball is formed and everything is mixed well. Use cookie cutters for your shapes. You can also mix FP half of the dough with the cherries add a bit of beetjuice for extra color. Or FP bit of dough with some raw cacao.

Oatmeal Carob Cookies. > 1 c raw oats + 3T raw oats + 1 c hazelnuts + ¼ c carob powder + 1T mesquite powder + ½ t H - salt + 1 t cinnamon +1 t vanilla extract + ¾ c pitted dates + 1½ T sweetener. >FP 1 c of raw oats, with the hazelnuts, carob powder, mesquite powder, salt and cinnamon. Mix well. Add the pitted dates and vanilla. Mix until crumbly and sticky. Slowly add the sweetener by drizzling it into the FP while mixing. Once mixture appears somewhat cookie-dough like, remove from processor. You can either use a spoon scoop and make round balls or flatten each piece, or you can roll the whole dough out and use cookie cutters. Although this mix does not need refrigeration its better to stiffen them up.

Lemon cashew cookies. > 2 c cashews + 1/4 c sweetener + 3 T lemon juice + 2 1/2 T lemon zest, grated and finely chopped + 1 t Vanilla + pinch H – salt. > FP the cashews until a powdery meal. Add the rest of the ingredients and continue processing on low until the dough forms a large ball. Measure out 1 1/2 T size cookies out and roll and flatten into cookies shapes. These can be as thick as you want, 1/4 to 1/2 inch thick. Place in a plastic bag in the freezer. These will keep for up to 3 months.

Chocolate Chip Brownie cookies > 2 c Medjool dates, pitted + 1 c raw almonds + 1 c raw walnuts + ¼ c cocoa powder + 1 t vanilla + 1/8 t H - salt + ½ c chocolate chips. > FP the dates into a thick paste. Add the almonds and walnuts and pulse until well combined. Add the cocoa powder, vanilla extract and salt and process to combine. Fold in the chocolate chips with a spoon and then press the mixture into the with parchment paper prepared pan. Frost with chocolate avocado frosting, if desired. Freeze about 1 hour. When firm enough cut into squares or use cookie cutter shapes.

Ginger Pecan cookies. > 4 c soaked pecans + 2 c pitted dates, soaked +1/2 tsp. Cinnamon + 1/2 t H - salt + 4 t ginger powder + 1/2-1 c water + cranberries, raisins, dried mangos and coconut for decoration. > BLHS with 1/2 cup water until smooth adding more water as necessary. Place mixture into a pastry bag and squirt die mixture out onto a teflon lined dehydrator tray forming snowmen or gingerbread men, or round cookies. Make them thick as they won't swell like cooked cookies. You can use a spoon to drop cookies on and smooth them if you don't have a pastry bag. Decorate with raisins for the eyes, cranberry halves for the buttons, thin strips of dried mango or chopped cranberries for the mouth, and coconut sprinkles for hats. Kids will have a good time helping. Let dehydrate at 105 degrees for approximately 15-20 hours. Flip and let the other side dry. You can make these as moist or as dry as you like.  

Macaroons with cacao cream filling. > 2 c unsweetened coconut flakes + 1/2 tsp vanilla bean powder + 1/8 t H salt + 4 dates, chopped + 1/4 c raw honey or coconut xilitol mixture + 2 T coconut butter, softened + 2 T water. For the cacao cream filling: 1/3 c raw cashews, soaked for at least one hour + 1/4 c coconut butter, softened + 3 T Honey + 1/2 T cacao powder + 1 t vanilla bean powder + 1/4 t ground cinnamon + smallest pinch of sea salt.

Apricot cashew cookies. >cookies: 1 c pitteddates + 1/2 cdried apricots + 1/2 c cashews + 1/4 c sunflower seeds + 2 T rice proteine powder + 1/8 t cinnamon + pinch of H - salt. Methods/steps. > FP. Press the mixture into a wax-paper-lined 8- or 9-inch square pan and freeze for at least one hour. When frozen, cut into 12 squares or get your cookies going overnight in the dehydrator and the next day

Almond choc and choc cream filled cookies. 2 c almonds + 1/2 c raw oat flakes + 1/4 c cacao powder + pinch of salt + 1/4 cup honey+ 1 t vanilla. BL or FP grind the almonds into flour, pour into a bowl and set aside. Grind the oats into flour with coffeeemill add to the bowl with the almond flour + cacao powder + salt + vanilla + honey and stir till moist dough. Roll out the dough on a dehydrator teflex sheet so that it is about 1/4- to 1/2-inch thick. If using an ice cream mold, use it to score the dough. Alternatively, use a large cookie cutter to score the dough. Dehydrate at 110F overnight or until desired texture is achieved. Chocolate chip filling: 1/4 c raw almonds + 1/4 c raw oat flakes (use certified gluten-free, if necessary) + 1/4 t vanilla + 1/4 t ground cinnamon + pinch of salt + 2 T honey + 2 T raw chocolate chips (or dark chocolate chips) + 2 large frozen and peeled bananas. Filling: almonds into flour. Pour into a medium bowl. Process the oats into flour and add to the bowl with the almond flour. Add the vanilla bean powder, cinnamon, H – salt, honey and chocolate chips. Stir to combine. In a blender or food processor, blend the frozen bananas until a creamy soft serve consistency is achieved. Add the cookie dough filling and pulse to combine. Spread a thick layer of the chocolate chip filling on a cookie and place another cookie on top, pressing down gently. Refreeze for one hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

Cinnamon Cookies. > Dry: 2 c coconut flour + 1/2 c coconut flakes + 1 T cinnamon + 1/8 t H – salt. > Mix/Whisk Evenly together. Set this aside Wet: 1/2 c honey + 1/2 c coconut oil + 1 T vanilla +1/8 t H - salt +1 c water. In a separate mixing bowl combine all of your Wet Ingredients. Mix/Whisk together until all of your wet ingredients. Set this aside While your mixer is on, proceed to slowly stream the wet ingredients into your dry ingredients. Your finished dough will be moist and slightly crumbly. Now it's time to shape your cookies. About 2 T of dough for each cookie is about right. Topping > 3 T coconut fllakes + 1 T cinnamon + 1 T xilitol. In either or a spice grinder or a mortar and pestle grind together your ingredients. Dehydration and Assembly: Dry your cookies for 2 hours at 118 degrees. After they've finished drying let them cool for 15 minutes or more. Store them in an air tight container in your fridge for a longer shelf life. To make stuffed sandwiches simply spread your spiced pumpkin butter between two cinnamon sugar cookies. > Spiced Pumpkin Butter - Nut Free 1 c raw shredded pumpkin peeled + 3/4 c soaked pumpkin seeds (soak 1/2 cup for 5 hours, drain, and remeasure -- your seeds should expand to 3/4 cups after the soaking process) + 1/3 c + 3 dates soaked + 1 T coconut butter + 1 T lime juice + 1 T vanilla + 1 t cinnamon + 1/2 t allspice + 1/8 t salt. FP combine all the ingredients. Puree everything together for 6 to 7 minutes until you have a whipped creamy consistency.Transfer your Spiced Pumpkin Butter to an airtight container and place it in the freezer to chill/set for at least an hour. Your Pumpkin Butter will thicken the longer it chills.

Raw's coconut macaroons. > 1 & 1/2 c almond flour (you can make this, or buy it - however most store bought Almond flour is not raw) + 1 ½ c coconut flakes + 1/3 c coconut flour + 2 pinches of H -salt + 6 T sweetener + 4 T lemon juice + 2 t vanilla + 1 T zemon zest (Tip: Zest your Lemon before you juice it)       The Thickener: 1/2 c melted coconut oil. Mix all of your dry ingredients together - set aside and move onto the next step. In a separate small mixing bowl combine your wet ingredients. Using an electric mixer, slowly stream your wet ingredients into your dry. Almost done. While your Mixer is on, stream in your melted coconut oil. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down. Warm them in either your dehydrator. Warm your Cookies for 1 hour, maybe a bit longer > dry on the outside and melt-in-your-mouth moist on the inside. Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them. Place your Cookies to set/chill in the fridge for about an hour. If you opt not to heat/dry your cookies the texture will be soft and moist.

Brazil nut cookies. > 1 c Brazil nuts + 1/2 c oat flour (made from raw oats in coffeeemill) + 1 c flaked oats (raw) + 1/3 c coconut oil + 1/3 c honey or coconut xilitol mix. > FP Brazil nuts in food processor until fine. Combine dry ingredients in a bowl. Combine wet ingredients, mix together and then add to the wet ingredients. Stir. Squeeze into balls. Roll in xilitol - cinnamon mixture and refrigerate

Super Food Crunch Cookies > ½ c almond butter + 2 1/2 T sweetener + 2T vanilla + 2 cups almond meal + 1/8 t pink Himalayan salt + ¼ c sliced raw almonds + ¼ c goji berries + ¼ c raw cacao nibs + 1T shredded dried coconut. > FP almond butter, vanilla, salt and almond meal and mix well. Add remaining ingredients and combine well until mixture forms a dough. Remove from processor and use a cookie scoop or spoon to shape balls or flatten to make round cookie shapes. You can also roll the mixture out and use cookie cutters to create a variety of cookie shapes. This recipe stores best in the refrigerator – but not necessary. You can even dry it slightly in the food dehydrator for a crispier cookie.

Decadent Brownie Fudge Ice Cream. For Brownie Batter/ Ice cream. 1/4 c chia seeds (soak in enough water to cover seeds completely, may add more water later for desired constancy) + 7 Dates (Soak till soft) + - 2 T cacao nibs + 1 t Maca powder + 1 t goji berrie powder + 2 T coconut butter + 2 T almond butter + 2 T cacao + 1/8 t H - salt. FP > throughly to desired consistency adding more water if needed. For brownie pudding eat as is or for brownies, spread in a pan and dehydrate for a couple hours. For ice cream, freeze until ready to eat. For hard Chocolate candy shell or add chocolate chunks to brownie batter: 1/2 Cup Cacao Butter (melted at very low heat) + 1/2 Cup Cacao Powder + xilitol, or sucrin or honey or other sweetener to taste + smallest pinch of H- salt > mix together. For chunks to add to batter, allow to harden in freezer and finely shave or chop and add to batter. For Hard candy chocolate sauce pour over ready to serve ice cream and allow to harden.

Carrot cookies. 2 cups carrot pulp (leftover from juicing) + 1 cup chopped pitted soft dates + 1 cup fresh young coconut meat (about 1 coconut) + 2 Tbsp coconut butter + 2 Tbsp chia seeds covered in 1/4 cup water to make a chia seed gel + 1 tsp freshly grated ginger + 1/2 tsp ground cinnamon + raisins for garnish (options). Blend all the ingredients except for the chia seed gel and raisins in the food processor with the s blade until well processed. Transfer to a bowl, and mix in the chia seed gel. Form into small cookies (top with a raisin if desired) and dehydrate in the Excalibur dehydrator for about 20 hrs at 115 degrees. Makes about 16 small cookies.

Raw Vegan Double Chocolate Chip Cookies. 2 c raw almond meal + 1/2 c chia seeds, ground (measure before grinding) + 16 ounces of sweetened raw cacao nibs and/or dark chocolate chips + 1 c chopped almonds and/or walnuts both soaked + 2 c raw oat groats, soaked in water for 12-24 hours + 2 c sweetener + 1 t salt + 1 t vanilla + 1 t cinnamon + 2/3 c coconut oil, melted by placing jar in hot water. FP almond meal, chia seeds, cacao nibs and nuts together and set aside. Drain and rinse the oat groats and FP > Add the sweetener, spices and salt, until moist and mealy. Scrape down the sides and then continue processing while slowly adding melted coconut. Process until creamy and smooth. Note: there will still be texture from the oats. Pour mixture over the dry ingredients and mix thoroughly with a thick spoon or spatula. Allow this mixure to sit for 5 minutes to thicken. Using a 1 1/8 inch cookie scoop, form heaping half domes of batter. Dehydrate at 145 degrees for 2 hours. Reduce the heat to 115 degrees and dehydrate for 6-8 hours more. Gently remove cookies from paraflexx sheets and place directly onto the grid sheets. Dehydrate at 115 degrees for an additional 10-12 hours. Place in an airtight container in the pantry or the fridge. These will keep for up to a month. Makes about 50 cookies.

Orange Cranberry Scones. > 2 c oat groats (1 1/2 cups dry), soaked 8-12 hours or overnight + 3/4 c pitted and chopped soft medjool dates + 1 t grated orange zest or 1 t orange extra + 1/2 c cranberries + 1/2 c chopped walnuts. > FP well drained oats into your process until the oats break down and begin to stick. Scrape down sides with a spatula if needed. Add the dates and orange zest, and process until the mixture balls up into a dough. Transfer to a mixing bowl and combine the cranberries and walnuts by hand. Place mixture in the centre of a non stick surface and press the dough into a 3/4” to 1” high round shape. A rolling pin is helpful for this. Cut round into 8 wedges and transfer to a mesh dehydrator tray. DH at 110 degrees for about 5-6 hours. If you like a moister scone take them out after 5 hours. These will keep for 5-7 days in an airtight container in the refrigerator or one month in the freezer. Makes 8 servings. Soak time: 8-12 hours. Prep time: 10 minutes. Drying time: 7 hours

Lemon Pie Macaroons 2c raw cashews, ground into a flour + 6 c unsweetened finely ground shredded coconut + 1/2 tsp H - salt + 1 1/4 c liquid sweetener of choice + 1/2 c fresh lemon juice + 3 T grated lemon zest + 2 for decorating + 1 T coconut oil + 2 t vanilla. FP > > FP dry ingredients together until well mixed. Add liquids, pulsing briefly. Transfer to a large bowl and form into balls using an ice cream scoop or a spoon. Sprinkle additional lemon zest on top of macaroons. Dehydrate (without teflex sheets) 115 degrees for 24 hours or until texture is achieved.

Macadamia cookies. > 2 c raw unsalted macadamia nuts + 1 c unsweetened shredded dried coconut + 2 Tbsp freshly squeezed lime + 1 T lime zest + 1/4 c honey/sweetener + 1 ts H - salt + 2 t vanilla. Place the nuts in the freezer to chill for a few minutes. Once chilled, pulse the nuts, coconut, and lime zest in a FP until the mixture is well combined but still a bit chunky. Be careful not to overprocess the mixture or it will become oily (chilling the nuts before processing helps to prevent this). Transfer the mixture to a bowl, add the remaining ingredients, and combine well. Using a small ice cream scoop or a big tablespoon, spoon rounds of dough onto a Teflex-lined dehydratortrays and flatten them into round cookies, about 1/2-inch thick. Dehydrate.

Coconut Macadamia Macaroons. > 3 1/2 c unsweetened coursely shredded dried coconut + 1 cuunsweetened coursely shredded dried coconut (for coating and rolling) + 2 c macadamias (makes 2 1/2 c of meal) + 1 c raw sweetener + 1/4 c raw unrefined coconut butter + 3 t vanilla + 1/4 t H sea salt. > Place macadamias in a container in the freezer for about 15 minutes. This will prevent the macadamias from turning into butter when you process them. FP Pulse the macadamia just a few times until just ground. Add in the other ingredients (except the extra c of coconut for rolling) and pulse until well combined. Use a large tablespoon and form this mixture into small balls or mounds. Flatten these balls a little or leave as is. Roll these in coconut. DH > Place on dehydrator sheets at 115 F for about 24 hours until slightly crispy on the outside and chewy on the inside. Store in a sealed container in the fridge.

Amond sesame cookie. > 1/2 c cashews + 1/2 c almond meal +1/4 c sesame seed, ground into a powder + 2 T sweetener + 2 soft pitted dates + 1/2 t vanilla + pinch H salt. FP FP grind cashews, almond meal and ground sesame until it reaches a flour-like consistency. Add the agave, dates, vanilla and salt, and process to create a ball of dough. Flatten the dough into a sheet, and cut out cookie-sized circles "Bake" the cookies in your DH, flipping once, until crisp. In the meantime, combine all the filling ingredients in a bowl. Top each cookie with the filling in a mound shape. Chill the dough overnight (which made it quite easy to roll), then use a rolling pin. For the filling 1 c almond butter + 1/4 c sweetener + 1 T. lucuma + 1 T mesquite + 1/2 t. vanilla + pinch H salt. > Use the melted chocolate to dip the tops (or if you are adventurous, the whole cookie), and allow the chocolate to harden in the freezer. The chocolate will remain stable chilled in the refrigerator or freezer. Vanilla Cream. 1 1/2 c cashews + 1/2 c water + 1/3 c coconut butter + 1/3 c sweet + 2 t vanilla + 1 t lecithin + 1/4 t H salt. > BL all ingredients until completely smooth and creamy. Chill for a few hours to firm. Let cream firm up overnight, then piped a swirl over each cookie, and used the chocolate recipe from above to drizzle.

Almond maple cookies: 1 c almond meal + ¼ c coconut flakes> ground into a powder + 2 T grade B maple syrup + 2 soft pitted dates + ½ t. vanilla + pinch of sea salt. Topping: 1 ½ c soft pitted dates, soaked briefly soaking liquid from dates1 T. grade B maple syrup + 2 T raw almond butter + 1 t vanilla + dash of H salt + 1 cup coconut flakes. > With the base of these cookies you can be creative and make different.

on the bottom (no hole), and a cookie with a hole on the top, you can make sandwich cookies. My filling was the vanilla cream, gently mixed with thawed wild blueberries and some of their juice.

Chocolate Chip Cookie Dough Balls. 2 large avocados + 1/2 - 3/4 c water + 1/2 c pitted dates + 1/2 T pure vanilla + 1 T maple syrup + 10 drops vanilla stevia + 1/3 c cacao powder/ BL all but the cacao powder in a blend until smooth, starting with 1/2 c water. Use more as needed for blending and getting to desired thickness.Add the powder and blend again. Eat immediately or chill first.

Chocolate Chip Cookie Dough Balls. > 1 c almonds + 1/4 c cashews +1/2 c oats, oat groats, or gluten free oats + 3/4 c pitted, packed dates + pinch H salt + 1/2 - 1 t vanilla + 1/4 c mini dark chocolate chips or cacao nibs. > FP almonds and oats into flour. Add the cashews. Grind again. Add the dates, salt, and vanilla (starting with 1/2 tsp). Grind into a smooth dough. Add the other 1/2 t vanilla. IF it doesn't hold together when pressed in your hand add little more moist or coconut oil. Fold in the chocolate chips. Use a mini ice cream scoop to make cookie balls or roll into balls. Chill/Freeze.

Chocolate Chip Cookie Dough Balls #2These are a great snacking cookie. They firm up nicely due to the coconut butter and coconut oil. > 1 c oats (regular or gluten free) + 3/4 c cashews + 1/4 c sweetener + 1 T + 1/2 t vanilla + 1/8 t H salt + 2 1/2 T melted coconut butter + 3 T melted coconut oil + 1/4 c mini dark chocolate chips or cacao nibs. > FP the oats and cashews into flour. Add sweet, vanilla, and salt. FP again to incorporate. Add the coconut butter and oil. Process. Fold in the mini chocolate chips. Roll into balls or use mini ice cream scoop. Chill.

Chocolate Chip Cookie Dough Balls. 1 c oats + 1/2 c almonds + 1/4 c cashews + 1/3 c sweetener + 1/2 t vanilla + pinch of Hsalt + 1 T melted coconut oil + 1/4 c mini dark chocolate chips or cacao nibs. FP grind the oats, almonds, cashews and salt into crumbs. Add the sweet, vanilla, and salt. Process into a dough. Add the coconut oil. Transfer to a bowl. Stir in the chocolate chips. The dough will be sticky. Chill in the fridge for 30- 60 minutes then roll into balls or use a mini ice cream scoop. Chill until firmm.

Cacao Nib Cookie Dough. > 3 heaping c shredded coconut + 6 T coconut oil, or more to taste + 6 TVanilla Flavored sweetener, or more to taste + ¾ c lucuma + 2 t cinnamon + 1 ½ Hsalt + ½ c cacao nibs. > FP add the shredded coconut and lucuma powder and start processing. Slowly add one T of the coconut oil at a time, waiting for the mixture to thicken and start to “ball up”. If the mixture becomes too oily, you can add more coconut shreds and lucuma to balance it out. Then, gradually add the sweet and pay attention to the consistency and thickness of the mixture. When you have the right doughy consistency, add the cinnamon powder and salt to process one last time. Taste and adjust salt and spice level as needed. Transfer the dough to a large mixing bowl and fold in the cacao nibs. Mix well. Use a spoon, melon baller or small ice cream scoop to form the dough into bite-size balls. Serve immediately. This mixture keeps for up to 7 days in a covered container in the fridge.

Almond coco Cookies. > 1 c of nut pulp + 1/4 c almond butter (or your preferred nut butter) + 3 T sweetener (or 3 dates, pitted, soaked in hot water first if dry) + 2 T cocoa powder + 2 T coconut butter (unsweetened shredded coconut will also work here.) + 1/2 t vanilla + pinch of Hsalt + pinch of cinnamon + 1 c rolled oats (technically these aren’t raw; leave ‘em out, if you prefer). > FP pulp, nut butter, sweet, cocoa powder, coconut butter, vanilla, salt and cinnamon a few minutes until it forms a dough-like consistency and holds together. Add rolled oats and pulse several times until the oats are broken up a bit. Form into balls a little bit smaller than a golf ball. Flatten, if you prefer, or leave as is. To store: Place on a cookie sheet and let freeze, then keep in a container with a lid in the freezer. Remove however many you’re planning on eating from freezer and let defrost for a bit before enjoying.Yield: 12 cookies.

Chia date cookies. > 1 c chia seeds + 2 c filtered water + juice of 1 orange + 1 apple, cored & chopped + 1/4 cup raw cacao powder + 2 T sweet + 6 chopped and pitted dates + pinch H salt. > Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 c of the water. Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix. Break up any chia seed clumps with your rubber spatula or spoon. Allow the mixture to sit (as is) for about 15-30 minutes. Spread the mixture on an dehydrator tray lined with a non-stick paraflexx sheet and score to desired size. For a thinner cracker, divide between two trays. Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate for another 6-8 hours. Flip the crackers onto another tray without a paraflexx sheet and peel off the paraflexx sheet being used. Dehydrate for another 6-10 hours, or until you reach your desired consistency. This recipe yields 1 tray of cookies. The quantity depends on the size you cut them.

Oat mixed nuts cookies. > 1 c gluten free oats, ground + 3 c of mixed raw nuts (raw almonds, walnuts or pecans) + 1 t ground cinnamon + 1/8 t Celtic sea salt + 4 organic apples (sweeter varieties) 2 apples chopped and 2 apples blended + 3 Tbsp coconut oil + 1 t vanilla + 1 c raisins + 1 c walnuts, chopped. > FP grind nuts into flour. Add 1 cup of oats to nut mixture and process into flour. Add cinnamon and salt into the mixture and pulse until incorporated. Remove nut mixture and place in bowl. In the food processor, using the "S" blade, add 2 apples that have been cored and pulse them into a chunky texture. These will be folded into your dough to give the cookies a nice texture. Remove the pulsed apples and put them aside. In your food processor, add the sweetener, coconut oil, and vanilla and blend. Add the other half of the apples (non shredded but cored) and blend well.or use vitamix. Remove wet mixture and place into dry mixture bowl. Add raisins, chopped walnuts, whole oats, and chunky apples to your dough and mix very well with hands. Place cookie dough in the fridge to set for about an hour. Shape cookies with an ice cream scoop and place on trays (without telflex sheets) and dehydrate for 8 to 12 hours at 115º until desired texture is achieved.

Double Chocolate Chip Cookies. > 2 c raw almond meal + 1/2 c chia seeds, ground (measure before grinding) + 16 ounces of sweetened raw cacao nibs and/or dark chocolate chips + 1 c chopped raw almonds and/or raw walnuts + 2 c raw oat groats, soaked in water for 12-24 hours + 2 c sweetener + 1 t H salt + 1 t vanilla powder + 1 t ground cinnamon + 2/3 c coconut oil, melted by placing jar in hot water. > Mix almond meal, chia seeds, cacao nibs and nuts together and set aside. Drain and rinse the oat groats and place them in a food processor with the s-blade. Add the coconut sugar, spices and salt, and blend until moist and mealy. Scrape down the sides and then continue processing while slowly adding melted coconut. Process until creamy and smooth. Note: there will still be texture from the oats. Pour mixture over the dry ingredients and mix thoroughly with a thick spoon or spatula. Allow this mixure to sit for 5 minutes to thicken. Using a 1 1/8 inch cookie scoop, form heaping half domes of batter onto DH sheets lined with grid sheet and paraflexx sheets. Dehydrate at 145 degrees for 2 hours. Reduce the heat to 115 degrees and dehydrate for 6-8 hours more. Gently remove cookies from paraflexx sheets and place directly onto the grid sheets. Dehydrate at 115 degrees for an additional 10-12 hours. Place in an airtight container in the pantry or the fridge. These will keep for up to a month.

Orange Cranberry Scones. > 2 c oat groats (1 1/2 c dry), soaked 8-12 hours or overnight + 3/4 c pitted and chopped soft medjool dates + 1 t grated orange zest or 1 t orange extract + 1/2 c cranberries + 1/2 c chopped walnuts. > Place the well drained oats into your food processor and process until the oats break down and begin to stick. Scrape down sides with a spatula if needed. Add the dates and orange zest, and process until the mixture balls up into a dough. Transfer to a mixing bowl and combine the cranberries and walnuts by hand. Place mixture in the centre of a non stick surface and press the dough into a  3/4” to 1” high round shape. A rolling pin is helpful for this. Cut round into 8 wedges and transfer DH.

Lemon Pie Macaroons. > 2 c cashews, ground into a flour + 6 c finely ground shredded coconut + 1/2 t H salt + 1 1/4 cup liquid sweetener + 1/2 c lemon juice + 3 T lemon zest + 2 T zest for decorating + 1 T coconut oil + 2 t vanilla. FP dry ingredients together until well mixed. Add liquids, pulsing briefly. Transfer to a large bowl and form into balls using an ice cream scoop or a spoon. Sprinkle additional lemon zest on top of macaroons. DH (without teflex sheets) at 115 degrees for 24 hours or until texture is achieved. Coconut Lime Cookies. > 2 c macadamia nuts + 1 c shredded dried coconut + 2 T freshly squeezed lime + 1 T lime zest + 1/4 c sweetener + ½ t H salt + 2 t vanilla. > Place the nuts in the freezer to chill for a few minutes. > FP Once chilled, pulse the nuts, coconut, and lime zest until the mixture is well combined but still a bit chunky. Be careful not to overprocess the mixture or it will become oily (chilling the nuts before processing helps to prevent this). Transfer the mixture to a bowl, add the remaining ingredients, and combine well. Using a small ice cream scoop or a big tablespoon, spoon rounds of dough onto a Teflex-lined trays and flatten them into round cookies, about 1/2-inch thick. DH

You can dehydrate the cookies for less time if you like them chewier, or a longer time for crunchier cookies. Also, if you don’t have a dehydrator or you’re just impatient, you can simply form the dough into cookie shapes, place them between pieces of parchment, and put them in the freezer to harden for a chilled, crunchy cookie snack. Either way they’re remarkably.

Chocolate Cashew Cookies. > 2 c organic raw cashews + 1/2 c organic cacao powder + 2 T organic coconut butter / oil + 1/2 c sweetener + 2 t vanilla + 1/8 t Hsalt. > FP the cashews pulse a few times until coarsely ground. Now add in the cacao powder and pulse a few times until the consistency of bread crumbs. Add in all of the other ingredients and pulse until well combined. The mixture should form a ball. Take this ball and roll it out to about a 1/4 inch on parchment paper. Now cut out even small circles. I used the top of a shot glass. Place these circles on dehydrator sheets and slowly warm at 115 degrees for 48 hours.

Apricot Coconut Oatmeal Cookies. > 2 c organic oat groats or rolled oats + 2 c dried apricots + 1 c unsweetened shredded coconut + 1/2 c firmly packed grated fresh apple (about 2 medium apples + M1/2 c pitted dates roughly chopped + 4 T coconut oil + 2 T sweetener + 1 t vanilla + 1 t freshly grated lemon zest + pinch Hsalt. > FP pulse a few times until well combined. Transfer this mixture to a large bowl and work with your hands until a thick clustered "dough" forms that hold together into balls. Tweak the flavours to taste. You might want more agave or lemon zest. Form this dough into medium sized cookies and place on mesh dehydrator sheets. Dehydrate cookies at 100 degrees for about 12 - 15 hours or more depending on your preference. This recipe yields 12 medium sized dense chewy cookies. Alternatively, you could make 24 smaller cookies. **Please note: For those of you without dehydrators, you can make these oatmeal cookies in a conventional oven by preheating your oven to 300 F, placing the cookies in, closing the oven door, turning the oven off and allowing it to cool with the cookies inside. The cookies should have a nice chewy texture. You can repeat this process for a harder cookie.

Cashew cookies. 1 c cashews (unsoaked) + 3/4 to 1 c of unsweetened coconut flakes (AKA dried coconut) + juice of one medium lemon + 1 T you could use honey but they won't dehydrate as well since honey won't solidify at low raw temperatures. FP cashew until they resemble coarse flour. Add the coconut and process again until very well mixed. Add the lemon and the sweetener. FP again until resembling dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.) Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life. Raw lemon cookie recipes were on the top of my list of recipes to make when I recently received my new dehydrator.

Cinnamon cookies. > 1¼ c almond pulp + ½ c date paste + 1 T water (or more) + sweet + 1 t vanilla + ½ T cinnamon + 1 pinche of H salt + 1¼ c flax meal + large handful of cherries or goji berries + 2 T coconut oil. > FP mix almond pulp, date paste, water, stevia, cinnamon, salt and vanilla extract. You may need a little bit of extra water to create a sticky texture. Transfer the mixture to a bowl. First add the flax meal and dried fruit, and mix well. Then add the coconut oil and mix again. Shape the sticky dough into round cookies or simply spread out the mixture onto a dehydrator tray covered by a teflex sheet with an offset spatula and score into pieces to form round, rectangular, square or other shapes. DH.

Berry oat cookies. > 1 c rolled oats + 1 c spelt, whole wheat or oat flour + 1 c almonds, ground (also known as almond malt) + ½ c shredded coconut + smallest sprinkle H-salt + ¼ c mulberry, chopped + ¼ c goji berries, chopped + ½ c sweetener + ½ c coconut oil + ½ t vanilla . > Mix all the dry ingredients together in a large bowl. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon. Form 1” balls. Place balls on dehydrator sheet. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you’ve made the cookies, and the desired consistency.

Nut cookies. > ¼ c dry cashews + ¼ c macadamias + ¼ c dry walnuts + ¼ c pecans + 4 T sweetener + 2 to 3 pitted dates + 1 t vanilla + pinch of H salt + Cacao nibs, for garnish (optional). FP.

Coco carrot cookies. > 1 1/2 c unsweetened, shredded coconut + 1/4 c carrot juice + 1/2-3/4 t cinnamon + 1/2 t ground gingerpinch of clove + 1 t vanilla + 1/8 t freshly grated nutmeg + 1/2 t lemon zest + 1/2 c walnuts, ground1/4 cup maple syrup1/4 cup coconut oil, melted + pinch of H salt. > In a medium bowl combine the carrot juice and coconut. Stir until the coconut takes on a bright orange colour. Add the remaining ingredients and stir to combine. Using a small ice cream scoop out (1 inch in diameter) make small balls of batter (makes approximately 16). If you have a dehydrator, warm them for 6-8 hours at 115 degrees. This will intensify the flavours and firm up the texture. If you don't have a dehydrator place the macaroons in the fridge or freezer to firm up.

Cacao cookies. 1/2 c almond flour + 1/3 cup oat + ½ c cacao powder + pinch cinnamon + 5 T sweetener + pinch H salt. > add your oats to a high speed blender or food procssor and blend until a smooth flour. Mix all ingredients in a mixing bowl, and knead into a dough. Roll out flat with a rolling pin, if a little sticky, add a teflon sheet on top of your dough and flatten with your rolling pin and use a cutter if desired, to make your cookies. Either pop on to Teflon dehydration sheet and cook for 24 hours at 48 degrees C or use a conventional oven on the lowest heat for again up to 24 hours.