YieldTwo dozen litte cookies
1 cup spaghetti squash (shredded)
4 tablespoons raw peanut butter
1 tablespoon agave nectar
1 cup oats
1 tablespoon peanuts
3 teaspoons nutmeg
½ cup almond milk
1. Put everything in a food processor until thick and smooth.
2. Make little cookies about the size of silver dollars.
3. Dehydrate for 24 hours.
Rakao's ThoughtsBy Rakao
These are weird but oddly addicting.
Please keep an open mind!
You can’t even taste the squash, and they’re even better refrigerated.
I can’t help but eat one every time I walk by!
Please experiment--I think they might be better without the almond milk, and I guess any kind of squash would work.
Print This Recipe (PDF)
Click the button below to download the printable PDF.