sharing raw, vegan recipes and advice
These were delicious. The coconut oil is optional, but it really lends the delicious nutty, buttery flavor to these cookies. These should definetely be treated as-well-treats, but don’t be afraid to indulge: they’re still fathoms better than irradiated Betty Crocker wallpaper paste (a.k.a regular sugar cookies).
1 cup macadamia or cashew flour, see note
4 medjool or 7 deglet noor dates, blended into a thick, uniform paste
3 tablespoon Sucanat (dehydrated can juice) or maple sugar, ground in a coffee grinder until only slightly coarse
2 dash cinnamon, optional
2 teaspoon coconut oil/butter, optional, but highly suggested
pinch Himalayan pink or other sea salt
Put all ingredients except for Sucanat in a bowl. By hand, combine all very well. Using either a spoon or-for you seasoned pros who constantly attempt to bask in the nostalgia of baking (like me!)-a cookie press w/ your favorite design setting, put cookies on a dehydrator tray, sprinkle evenly with Sucanat, gently press the Sucanat into the cookies, and dry @ 110 degrees for 4 hours. Flip and dry for another 4 hrs. Consume until your heart’s (or waistline :) content!
NOTE: Nut flours are made by making nut mylk with the soaked nuts, then straining the mylk through a mesh sieve or nut mylk bag until most of the moisture is removed from the pulp. The pulp is then dehydrated and you have flour. It’s really simple and is actually pretty low in fat, as most of the oil went into the mylk (for those who are actually concerned with fat, unlike myself!).
carrie: yes, agave will work just as well; just expect a different, slightly less- authentic flavor...
Has anyone tried these with just Agave instead of the Sucanot or Maple?
Oh, sorry... The Sucanat should be sprinkled on top before they go into the dehydrator. I'll change that now...
Where should the Sucanat go? You didn't say. These sound good, I would love to make these tomorrow. Thanks for the receipe.
kirsten: yes, that technique should definetely work. Thanks so much for using my recipe!
inthereaw,
I tried to make the flour and couldn't come up with enough pulp to dehydrate; I don't know! What if I soaked the nuts, then dried them in my dehydrator and then ground them into flour. Would that work?
oh, one more thing...I have a blendtec and it seems to really pulverize the nuts to where I can not get much pulp through my sieve. You think maybe my sieve is too large in the holes? Maybe a nut milk bag would be better?
thanks! my parents are coming to visit and I want to make these for them!
beany: thanks!
Sovajo: I generally make date paste in my food processor (where it's a lot easier!), but using the tamper thingy :) on your Vita-mix, it should work despite the small amount of dates. As far as the nut flour I would say about one cup (before soaking) of nuts should be used, and then soak the nuts for, in this case only about 1-2 hours. Then follow all the other steps given. Hope this helps!
kirsten: See Sovajo's note. Thank you for the enthusiasm!
How many cups of nuts should I dehydrate to get 1 cup of nut flour? I can not wait to make these! -Thanks!
These sound great, intheraw! I used to have a real weakness for sugar cookies! Can you give me some advice on making date paste, please? Can it be done in a Vitamix with so few dates? Should the dates be soaked, and should I add any water to help process them into paste? I've passed on several delicious-sounding recipes that called for date paste, because I'm not sure how to make it. One more question - how many soaked nuts to make a cup of nut flour? Thank you!
My new to raw eating DH will love these, as this is his favorite SAD cookie.
Thanks H.A. Faith
It is debatable, especially on the maple. Sucanat brand claims to be raw and dehydrated, but does not specify temperature. No maple products can really be truly raw, but some raw enthusiasts use it for the distinct and delicious flavor. If you really wanted to subsitute, you could crystallize some honey in the dehydrator (104 degrees for about 12 hours); just keep in mind that you won't get the crunchiness on top. Thanks for the important question.
Are either of the sugars raw? If not, is there a good substitute?