Serves: around 2 dozen cookies, depending on size
*If dates or raisins are hard, soak them in warm water for 10 minutes.
⅓ cup Dates, pits removed
½ cup Raisins (or dates, if you don’t have raisins)
1½ cups raw almonds (or use almond flour if you like, to save a step)
1½ cups Shredded Coconut (unsweetened and finely shredded)
2 tablespoons Coconut Oil
1 teaspoon Cinnamon
2 teaspoons Ground Ginger (I used one teaspoon as I like them on the mild side)
⅛ teaspoon Ground Cloves
pinch of salt
1 tablespoon Lucuma Powder (I did not have this and they turned out fine)
2 teaspoons Blackstrap Molasses (un-sulfured)
¼ cup Honey or Maple Syrup
1 teaspoon Vanilla Extract
1. With “s” blade, process the almonds with the coconut. Process until mixture is a rough flour consistency. This can also be done in a blender.
2. If you use almond flour, add the almond flour and shredded coconut to the food processor. Drain dates and raisins, if soaked, and add them to the food processor along with the coconut oil, cinnamon, ginger, cloves, salt, lucuma powder, molasses, sweetener of choice, and vanilla.
3. Process until all ingredients are well incorporated and a relatively smooth dough forms.
4. Place the dough between two sheets of parchment paper and roll to a thickness of ¼”. Freeze dough for 10 minutes or until firm (this will make the dough easy to cut shapes out of).
5. Remove dough from the freezer and cut out shapes.
6. For raw cookies, dehydrate at 105 degrees for 12-16 hours, or until desired crispness is achieved.
7. To bake cookies, line a baking sheet with parchment paper and bake cookies at 325 degrees for 8-10 minutes for softer cookies and 12-15 minutes for hard cookies