Old-Fashioned Sugar 'Cook'ies
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!).