Brazil Nut Cookie

Ingredients

Basic Recipe:
  • Approximately 2 cups of Brazil nut pulp from making nut milk
  • 3-4 tbsp honey
  • 3 tbsp coconut oil
  • Pinch of salt
  • 3 tbsp chia seed soaked in 1 cup water till thickened

     

    Procedure

    Mix all ingredients together and use in one of the following “variations”.
    Drop dough by small spoonfuls onto teflex or parchment-lined dehydrator trays.
    Press dough to flatten.
    Dehydrate at 105 degrees for approximately 12 hours or till desired crispness of cookie.
    Halfway through dehydrating, take cookies off the teflex/parchment sheets and continue to dehydrate till desired doneness.

    Variations for Cookies

    Ginger Snaps:
    To basic recipe add:
    1 tsp cinnamon powder, 1 tsp ground clove, 1 ½ tsp ginger powder, ¼ cup molasses, more honey to desired sweetness


    Chocolate Cookies:
    To basic recipe add:
    2-3 Tbsp raw cacao powder, more honey to desired sweetness, cacao nibs, and or chopped nuts if desired


    “Graham Cracker” / Cinnamon cookies:
    To basic recipe add:
    1 tsp raw cacao powder and 1 tsp cinnamon powder
    These can be made into individual cookies or spread into a square and scored to make squares or shapes.


    Orange Spice Cookies:
    To basic recipe add:
    ¼ cup lemon juice, 1 orange (peeled), ½ tsp cinnamon
    Blend orange with lemon juice and add to pulp and cinnamon.

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