Raw Cookies

I have always been the family “baker”. Aunt Pam’s Christmas cookies were a tradition; both making and eating them. This is a tradition I had to finally let go. I agree that there are ways to bake a healthier cookie and I have done so in the past. However, I realize that I may be the only one to influence my little ones towards a palate that needs less “super sweet” treats. Processed sweets are one of the most destructive foods when it comes to our HEALTH. Processed sweets affect all body functions, energy, mood and vitality.

You do not have to give up sweets entirely during this festive season. You can “have your cake and eat it too” so to speak, if you pack your delectable with great, usable nutrition. Dehydrating will “almost” bake your treat making it crisp on the outside and chewy on the inside. It will do this without destroying ANY nutrient values that are typically lost with high heat baking. Your treat will actually FEED YOU with B vitamins, usable proteins, enzymes, minerals, healthy fats and unprocessed, lower glycemic sweeteners. One or two of these and you will be satisfied and even feel full.

Basic Raw Cookie Dough

1 cup almond pulp (from almond milk)

1/3 cup organic ground golden flax seed

1/3 cup hemp seed

1/3 cup date paste (use date paste recipe and add 2 T. tahini)

1/3 cup coconut oil (softened)

2 T. raw honey

2 T. real organic maple syrup

2 T. tahini

1 tsp. real vanilla powder

1 tsp. Himalayan salt

1 tsp. cinnamon

½ tsp. nutmeg

In a large bowl, with a sturdy spoon or hand mixer, mix all ingredients until they form a dough-like consistency. Create variety with the below options.

Options:

CHOCOLATE CHIP COOKIES:

Add Organic 65% Cacao Chips to dough. Shape into discs about ¼ inch thick. Place onto dehydrator screens and dehydrate at 118 until crisp outside and semi-soft inside. Depending on the power of your dehydrator this will take 6 to 10 hours. Dehydrating overnight is safe.

MINI CHOCOLATE KISS COOKIES:

Roll dough into small balls and create an indent with your thumb. Place 4-6 Organic 65% Cacao Chips into each thumbprint. Place onto dehydrator screens and dehydrate at 118 until crisp outside and chocolate is slightly melted. Depending on the power of your dehydrator this will take 8 to 12 hours. Dehydrating overnight is safe.

CHOCOLATE CHOCOLATE CHIP COOKIES:

Substitute 1/3 cup raw organic cacao powder for the flax seed. Add Organic 65% Cacao Chips to dough. Shape into discs about ¼ inch thick. Place onto dehydrator screens and dehydrate at 118 until crisp outside and semi-soft inside. Depending on the power of your dehydrator this will take 6 to 10 hours. Dehydrating overnight is safe.

CHOCOLATE FRUIT THUMBPRINT COOKIES:

Substitute 1/3 cup raw organic cacao powder for the flax seed. Roll dough into small balls and create an indent with your thumb. Fill each thumbprint with raspberry or strawberry jam. Place onto dehydrator screens and dehydrate at 118 until crisp outside and chocolate is slightly melted. Depending on the power of your dehydrator this will take 8 to 12 hours. Dehydrating overnight is safe.

MAPLE PECAN BALLS:

Increase maple syrup to 3 T. and add 1/3 chopped pecans to basic recipe. In a separate small bowl, add 1/3 cup finely chopped pecans and 1T. real, maple syrup and toss to coat. Roll dough into small balls and dip one end into pecan mixture (or roll in mixture if you want to chop more pecans). Place onto dehydrator screens and dehydrate at 118 until crisp through. Depending on the power of your dehydrator this will take 18-24 hours.