Rating4.6/5 (from 5 ratings)4.6
YieldMakes 7-24 individual cookies or 8-10 sandwich cookies
2 cups raw peanuts
¼ cup agave
1 teaspoon vanilla extract
1 cup sprouted quinoa (optional)
1 tablespoon lecithin (optional)
¼ teaspoon sea salt
1. In a food processor, process sprouted quinoa, salt, and lecithin into a powder. If there is still moisture in the sprouted quinoa, it will process into a dough-like mass.
2. Place quinoa mixture into a bowl. Set aside.
3. In a food processor, process peanuts into peanut butter. Add agave and vanilla and process to mix.
4. Add the quinoa mixture to the peanut butter mixture in the food processor; process until the mixture forms into a ball.
5. Freeze dough for an hour. Take a rolling pin and roll out dough into desired cookie shapes.
6. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.
7. To heighten the peanut flavor, I added raw peanut butter between two cookies.
Nyuszi's ThoughtsBy Nyuszi
The cookies alone have a subtle peanut taste.
Not only are these healthy, "good for you" cookies, they are filling, so one goes a long way.
At room temperature, the dough can be sticky and not easy to handle. I hope you enjoy these cookies!
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