Rating5/5 (from 2 ratings)5
YieldMakes approximately 36 teaspoon size cookies
1½ cup ground almond meal
1 cup soaked dates
½ cup honey or sweetner of choice
3 cup whole oats soaked overnight , puree after soaking and squeeze dry
½ cup raisins
2 tablespoon ground flax seed
2 tablespoon oat milk (from the squeezed oats)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon all spice
1 tablespoon coconut butter
¾ teaspoon salt
Night before: Soak the oats and dates.
Next day: Put dates in food processor (without the liquid) and blend until very smooth.
Blend the oats in a blender with their water and squeeze through a cloth like making nut milk, reserve the milk and add the oats to the food processor along with all the other ingredients except the raisins.
Blend all ingredients until fully processed. The dough should be firm like cookie dough.
Stir in raisins.
Drop by spoonful onto dehydrator sheet, and dehydrate on 105 degrees for 8 hours. (although I have already eaten a few and it’s been about 4 hours.)
Let me know if anyone has any improvement suggestions. :>
Harmonylia's ThoughtsBy harmonylia
The batter reminded me of raw oatmeal cookie dough, and my girls loved it too, so they are dehydrating right now but I love them already.
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