Starting out dehydrating? This dehydrated cookies recipe is perfect for you! It’s spicy and the perfect treat for when you want to make something a little different. Great for Halloween too…
We love pumpkin here at Raw Blend so it only makes sense to whip up some cookies for when you are wanting a little snack or treat. If you are wanting to make them sweeter you can always add cinnamon sugar instead of plain cinnamon.
Feel free to mix up the flours too. You could always use buckwheat or normal flour however, I like the taste of coconut flour and almond flour. Although… a nice macadamia nut flour would be divine… more fatty though.
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Pumpkin Spice Cookies
Equipment – Food Dehydrator
Submitted by Claire @Team Raw Blend
Makes: 12 cookies
Serves: 6-12 people
- 2 cups coconut flour
- 2 cups almond meal (or additional coconut flour)
- 1 3/4 cup ground flax
- 1 cup medjool dates, pitted and soaked
- 1/4 tsp sea salt
- 1 tsp vanilla paste
- 1 tsp coconut nectar
- 2 Tbsp cinnamon
- 2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 cups chopped raw pumpkin
- Mix all your flours together in a large mixing bowl and set aside.
- Blend your dates, salt, vanilla, coconut nectar, cinnamon, ginger, cloves and nutmeg and pumpkin until nice and smooth.
- Pour liquid mixture over your flour mix and mould into a dough.
- Shape cookie dough into 12 cookies. Roll into balls and then flatten them.
- Place them on your dehydrator trays and dehydrate on HIGH (68 degrees celsius) for 4 hours.
- Turn temperature down to 42 degrees celsius and dehydrate until you have reached your desired consistency. I left it over night and they were nice and crunchy on the outside with a bit of chew in the middle.
OPTIONAL ICING INGREDIENTS
- 1 cup cashews
- 1 cup desiccated coconut
- 1/2 cup coconut oil
- vanilla paste
- Blend all ingredients until nice and smooth and pour over your cookies.
- Set them in the fridge until the icing hardens.