Rating5/5 (from 1 ratings)5
1 cup Cashews
2 cup Buckwheat groats soaked
1 cup Crushed Pineapple
1 cup Shredded Coconut
1 cup Agave Nectar
Process Cashews and Buckwheat Groats separately to a course grind in a food processor and combine in a large bowl. Combine remaining ingredients and stir. Shape each cookie by hand or use a small ice cream scooper and flatten the cookies onto sheet for dehydration. Dehydrate at 105 degrees for 24 hours or more depending on whether you want a chewy or crunchy cookie.
Dexter's ThoughtsBy Dexter
Yummy tropical cookies for summertime treats!
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