Mouth Watering Apricot & Prunes Cookies
I love cookies. The recipes on this website and other websites have inspired me of making my own raw cookies. I love oatmeal, and specially in cookies, so I came up with this recipe.
Chewy and firm apricot-prunes cookies, no need for dehydratation, with oatmeal (soaked raw steal-cut oat grots). A perfect breakfast with almond milk, a day snack, dessert or late night treat. My husband loved them!
1 cup raw organic steal-cut oat groats, (measure first, then soaked for not more than 10 minutes, drained and pat dried on a kitchen towel)
¾ cup organic raw almond meal, if you do not have almond meal, you can soak almonds for at least one hour, peal them, dry them with a towel and set aside for a while so they do dry, and grind them in the food processor
½ cup organic raw schredded coconut
1½ tablespoon organic pysillum husks
½ tablespoon organic raw maca powder
½ tablespoon organic raw lucuma powder
1 teaspoon raw organic vanilla powder
½ tablespoon organic raw agave nectar
½ tablespoon organic maple syrup
5 dried unsweetened organic black plums, if they are very hard, you might need to soak them for a while. Mine where very soft, no soakign needed.
5 dried unsweetened organic apricots, if they are very hard, you might need to soak them for a while. Mine where very soft, no soaking needed
½ cup distilled water
1) Pour almond meal, pysillum husks, maca powder, lucuma powder, vanilla powder and oatmeal (soaked raw steal-cut oat grots) in a food processor with a S-Blade attached to it, and grind until the mixture starts to ball up.
2) Pour mixture on a large bowl.
3) Add the agave nectar and maple sirup, and mix with a large fork.
4) Use the distilled water to wet your hands and for balls of desidered size, wetting your hands before forming each ball, until the mixture is completely used. You need to wet your hands before making each ball, otherwise the mixture will ball up but it will be to dry. When flattening, it may fall appart.
5) Cut a baking paper piece large enough to cover your working surface, or dust the working surface with mesquite meal, for example.
6) With the bottom of a large round glass, flaten the balls into circles. Wet, of powder the bottom of the glass with mesquite meal before flatten each ball.
7) If necessary and wanting perfect cookie circles, use your fingerstips to shappe the cookies into circles, or use a round cookie cutter.
8) Place then on a flat place. You can eat them right away, chewy soft consistency, or for a more firm consistency, store them for at least 45 minutes in the freezer. They won’t freeze. They will become firm. Alternatively, you can dehydratate them until desired moisture is achived. You can store them longe in the freezer and let them thaw for 5 minutes, they will still be crunchy.
They keep in the fridge up to 3 days and in the freezer for three months.