Brazil Nut Cookie


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



    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.

    Join Our Newsletter

    Be the first to learn about monthly discounts on REAL health food!

    Sign up to receive 20% off your first order!*

    *Not valid on cases, multi-packs, variety packs, samples, bulk (1-gallon oils/dressings, 5-pound crackers/superfoods, etc.), CBD oil and hemp seed butter.