Ingredients
- Cookie Dough
- 4 cups Nut Flour Base
- 1 1/2 cups agave nectar
- 2 t cinnamon
- 1 t sea salt
- 1 t vanilla extract
- Chocolate4 Chips
- 2 cups cacao nibs
- 1/2 cup agave nectar
- 1 T vanilla extract or 4 vanilla beans
- Flour Nut Base
- 8 cups almonds, pistachios, Brazil nuts or macadamia nuts depending on recipe or preference (soaked four hours)
- 8 cups water
Preparation
Step 1
Preparation of dough
Blend ingredients until creamy
Place in refrigerator about 1/2 hour to set
Preparation of chocolate chips
Blend agave and vanilla
Pour over nibs until well coated
Place in dehydrator at 110 degrees for 2 hours
Assembly
Take chilled dough and form into 2 inch balls
Press down to flatten into circles
Press chocolate chips into each cookie
Dehydrate at 100 degrees for 4 hours
Makes 12-16 cookies
Flour Nut Base
Rinse and drain soaked nuts
Blend 4 cups with 4 cups water
Repeat
Milk mixture through a nut-milk bag
Take remaining nut meal and dehydrate at 155 degrees for 12 hours
Grind into flour and place in an airtight container
Reserve milk for other recipes
This is a great use of extra sprouted nuts, allowing you to save the flour for a extended period of time without the nuts going bad
Makes about 4 cups