A not too sweet cookie dough that can be dehydrated into crispy flaky shortbread.

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    8-10 servings

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Ingredients

½ cup dried coconut (ground into flour)
¼ cup golden flax (ground)
¼ cup cashews (ground)
¼ cup sesame seeds (ground)
¼ cup date paste
¼ cup coconut oil
¼ cup cashew butter
1 teaspoon cinnamon
Pinch of cardamom

Recipe Directions

1. Grind coconut, flax, sesame, and cashews separately in either a Vitamix or coffee grinder.

2. Combine in a bowl with cardamom and cinnamon.

3. In a separate bowl, combine date paste, cashew butter, and coconut oil into a paste.

4. Combine paste with flours to achieve a cookie dough texture. You can use more date paste if you prefer a sweeter dough. If the dough seems dry, add a little water.

5. Press the dough onto the bottom of a large plate and cut into wedges. Serve the wedges as is or dehydrate for a crispy shortbread.

Circleakitchen's Thoughts

By circleakitchen

A not too sweet cookie dough that can be dehydrated into crispy flaky shortbread.

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