Dehydrated Almond Cookies Submitted by Claire Walters - Raw Blend

Dehydrated Almond Cookies

This is the perfect recipe to use leftover Almond pulp. They’re refined sugar free, vegan friendly and easy to make in your Sedona Dehydrator.


  • 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


  1. Mix all ingredients together in a bowl and ensure you have yourself a malleable dough
  2. Divide the dough into about 9 parts and shape into cookies
  3. Place on your mesh tray in the Sedona Dehydrator and put the divider tray directly underneath.
  4. I managed to fit all cookies on the one tray
  5. Dehydrate on HIGH (70 degrees Celsius) for around 5 hours to get rid of most of the moisture.
  6. Bring temperature down to LOW (45 degrees Celsius) and proceed to dehydrate for another 12 hours or shorter if you want them chewier.
  7. Pour chocolate over them once they are finished and set it in the fridge.
  8. Try not to eat them all.
  • Overall
Comments Rating 0 (0 reviews)

Leave A Comment

Your email address will not be published. Required fields are marked *