- 16
Ingredients
- 1/4 c flax seeds & grind
- 1/4 c walnuts (or pecans)
- 1/3 c almond meal (or 1/3 c raw almonds ground)
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger (or fresh ginger if you have it)
- 1 Tsp Pumpkin Pie Spice
- 3 Tbsp Agave/maple syrup or to taste
- FROSTING-optional
- 1 c cashews (or less) soaked for about 4 hours
- 1/8 c to 1/2 c maple syrup/agave/stevia
Preparation
Step 1
Blend all ingredients together in Vitamix or food processor.
You now have 4 options:
1. Form into cookie shapes and let them sit on your countertop for 6-12 hours and dehydrate naturally.
2. Bake in a low oven such as 300F for 8-12 minutes.
3. Dehydrate at 118F for 3 hours or to your desired done-ness. (Form into a cookie shapes. Refrigerate if it's too-sticky, or bump up the amount of almond flour a bit)
4. The easiest! (10-Minute Recipe) Form dough into Balls & Refrigerate. The more time that elapses that the dough stays in the fridge, the dryer it will naturally become.
Optional Recipe Tweaks:
Roll in Cinnamon & Sugar at the end
Roll in Cocoa, Carob, Carob Nibs at the end
Add pumpkin puree to the dough, about 2-3 Tbsp for Gingerbread Pumpkin Cookie Balls
Add 1-2 Tbsp Molasses to the Mixture
Make Raw Vegan White Frosting & Ice the Cookies/Balls
Soak 1 c cashews (or less if you prefer) for about 4 hours. Drain
Blend the Cashews with 1/8 c to 1/2 c agave/maple syrup or stevia to taste in high speed blender, bullet, till smooth and creamy.
Dip the balls in the frosting OR spread the frosting on top the cookies