YieldAbout 16-20 small rawies
1 cup macadamia or cashew flour
4 Medjool or 7 Deglet Noor dates (blended)
3 tablespoon Sucanat or maple sugar (ground)
2 dashes of cinnamon (optional)
2 teaspoons coconut oil or butter (optional)
Pinch of sea salt
1. Put all ingredients, except for Sucanat, in a bowl. By hand, combine all very well. The coconut oil is optional, but it really lends the delicious nutty, buttery flavor to these cookies. Note: Nut flours are made by making nut milk with the soaked nuts, then straining the milk through a mesh sieve or nut milk bag until most of the moisture is removed from the pulp. The pulp is then dehydrated and you have flour. It’s really simple and is actually pretty low in fat, as most of the oil went into the milk (for those who are actually concerned with fat, unlike myself).
2. Using either a spoon or, for you seasoned pros who constantly attempt to bask in the nostalgia of baking (like me), a cookie press with your favorite design setting, put cookies on a dehydrator tray.
3. Sprinkle evenly with Sucanat and gently press the Sucanat into the cookies.
4. Dry at 110 Fahrenheit for 4 hours. Flip and dry for another 4 hours.
Intheraw13's ThoughtsBy intheraw13
These were delicious.
These should definitely be treated as-well-treats, but don’t be afraid to indulge.
They’re still fathoms better than irradiated Betty Crocker wallpaper paste also known as regular sugar cookies.
Consume until your heart’s (or waistline's) content!
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