COOKIES!!
Posted By: Aaron Van Gossen | March 31, 2010 | 2 comments
I have a confession. I need pictures for recipes. I really do. I like to see what the final outcome is supposed to look like for two reasons; 1) I like to know I’m on the right track. Sometimes I’ll be halfway through a recipe and think to myself “that’s not what this is supposed to look like.” Of course that’s always the problem, it never looks anything like the final product halfway through. 2) Seeing a picture of the final product gives me a better idea of what to expect, like this particular recipe. It’s called Nut Butter Cookies, from Raw Foods for Busy People by Jordan Maerin. I was under the impression I was making a raw version of Nutter Butters, my all-time favorite cookie. But I wasn’t, not even close. Not to say this wasn’t delicious, Oh My God, it’s sooo good. You have a choice of using all coconut, all crushed nuts, or 1/2 and 1/2. I did all coconut and it tastes just like a macaroon. I should call it a ‘raw’caroon. But it’s not my recipe so I respect the author’s wishes and maintain the original name of ‘Nut Butter Cookies’. I do plan on using the other two variations soon. I’ll use crushed cashews because they’re my favorite nut. Also, you need a dehydrator for this recipe. If you’re serious about raw foods then get one ASAP. We recently bought a 9 tray Excalibur dehydrator for around $130. It is awesome. In fact it even has a raw/living foods setting on it. But if you get one and it doesn’t, no fear. Just set it for around 110-116 degrees and you’re golden. You can get less expensive ones to start out with from Target or Wal-Mart. Or you can even try Craigs List. So many people sell perfectly good appliances for really cheap.
So here it is my raw friends;
Nut Butter Cookies
3 cups crushed nuts and/or dried coconut
1/2 cup raw almond or cashew butter, at room temperature
3/4 cup maple syrup or honey
2 TB. Olive or Flaxseed oil
1 TB. Vanilla extract
Pinch of sea salt
For Carob cookies add 1/4 cup carob powder
For spice cookies add 1 TB. cinnamon and 1/2 TB nutmeg
For Banana Cookies replace 1 cup of nuts with dried banana
INSTRUCTIONS
Mix all ingredients together using your hands or a food processor fitted with the mixing blade, NOT the S blade. Shape into a cookie and place on solid dehydrator sheet. (I added 1/2 of water to make the mixture a little more sticky, this allowed me to more easily form the cookies. It added a little to the dehydrating time but it was worth it.)
Dehydrate for 8-12 hours then transfer to cookies to slotted dehydrator sheet and dehydrate for another 4-8 hours until dry on the outside.
I recommend eating one right away while it’s still warm. Yum!
Enjoy and be Healthy!
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Your Mama March 31, 2010 at 9:06 pm
How much water?
…” (I added 1/2 of water to make the mixture a little more sticky, this allowed me to more easily form the cookies. It added a little to the dehydrating time but it was worth it.)”Of course it’s your mama the proofreader ;>)
Love, Mama
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