So I've been wanting to make raw vegan dehydrated cookies for a long time and today was the day! I was making almond milk in my Vitamix and while I was emptying out my hemp nut milk bag with all the excess almond pulp leftover from my milk.. I thought.. I hate to throw this out I'm going to make something with it.
I had heard about dehydrating it and turning it into almond flour which is a great idea seeing as how you are left with a cup of the stuff each time you make almond milk. But I thought ahh that's boring today I want to be more creative. I have peanut butter on the brain this week so I thought mmmmm peanut butter cookies. I added a bunch more yummy ingredients so they're not your traditional PB cookies.
This is how I create in my tiny kitchen.. I have a craving I look into my pantry to see what ingredients I have and I start adding things to a bowl. The smells, the colours and textures inspire me to whip up something that's much more fun than plain ol' baking. You have to be creative in the kitchen and really think about what's going to satisfy your cravings and make you want more.
These turned out really well. They are sweetened with raw coconut nectar so no added processed sugars. They are very light, slightly crispy on the outside and soft in the centred just as they should be. And they will keep for a week or so in the cookie jar although I'm quite certain they won't last that long! I'm a bit of a cookie monster but that's fine these cookies are good for you.
I'm sure you're dying for the recipe so here it is:
Makes: 2 dozen small cookies
1 c. raw almond pulp (leftover from making almond milk)
1 c. coconut flour
1/2 tsp. pink salt
1/4 tsp. cinnamon
1/4 c. cacao nibs or dark chocolate chips or carob chips
1/4 c. finely chopped raw walnuts
1/4 c. raisins chopped
1 c. organic peanut butter
1/4 c. coconut oil
1/4 c. raw coconut nectar
1) Mix almond pulp, coconut flour, cinnamon, cacao nibs, walnuts, raisins and pink salt in a bowl to combine
2) In a separate bowl mix peanut butter, coconut oil and coconut nectar
3) Add dry mixture a bit at a time into wet mixture and stir to combine
4) Roll into 1 inch balls and flatten to 1/2 inch thick
5) Place cookies onto perforated dehydrator sheet about 1 inch apart in rows
6) Dehydrate at 110 degrees for about 12 hours flipping them at the 6 hour mark.. They should be crispy on the outside but still soft on the inside
7) Store for a week or so in an airtight container
These cookies are great as a snack or even for breakfast also excellent for your next hiking trip. Try them I hope you like them. Leave your comments below and please sign up for our monthly newsletter for free recipes, updates, coupons for our on-line store and upcoming events at Vegan Hippie-Chick!
Peace & Love, Karen (The Vegan Hippie -Chick)
Hi I'm Karen
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