They’re simply that. They’re dehydrated. Made predominately out of almonds and they’re cookies. You can melt chocolate on top and BAM! They are delicious and so easy to make. Got any left over pulp from an almond milk recipe? Then… this creation is for you!
Depending on how dry your almond pulp is you’ll need to adjust your liquid quantities. Our almond pulp was bone dry as the Greenstar Elite Juicer is incredible when it comes to juicing and how much it gets out of your produce.
For this recipe you will need a good quality food dehydrator like the Sedona Dehydrator.
Dehydrated Almond Cookies
Submitted by Claire @ Raw Blend
Makes – 9 cookies
Serves – 9 people
- 2 cups almond meal or left over almond pulp. Our was bone dry
- 1 cup almond butter
- 3 dates, soaked and pitted
- 2 tbsp maple syrup, more if you like it sweet
- 1 tsp vanilla paste
- Pinch of salt
- Pinch of cinnamon
- Mix all ingredients together in a bowl and ensure you have yourself a malleable dough
- Divide the dough into about 9 parts and shape into cookies
- Place on your mesh tray in the Sedona Dehydrator and put the divider tray directly underneath.
- I managed to fit all cookies on the one tray
- Dehydrate on HIGH (70 degrees Celsius) for around 5 hours to get rid of most of the moisture.
- Bring temperature down to LOW (45 degrees celsius) and proceed to dehydrate for another 12 hours or shorter if you want them chewier.
- Pour chocolate over them once they are finished and set it in the fridge.
- Try not to eat them all.