I whipped up these tasty little treats earlier this week, and have been enjoying and sharing them for days.
Staying with my theme of using as much left-over almond milk pulp as possible, the base for these cookies is almond pulp. If you don’t have almond pulp, almond meal/flour should work (your dough may require more liquid), and if you can’t have almonds, any nut/seed meal/pulp should work. I don’t know about grain based flours; they’re much denser, so you may have to play with the liquids a bit if you choose to use a base like that. Enjoy!
Raw Carrot Cake Cookies
1 c wet/fresh almond pulp
1 c dry/dehydrated almond pulp
1 large banana
10 regular sized dates, soaked
1/2 c shredded carrot
1/4 c raisins, soaked
1/4 c goji berries, soaked
1/4 c coconut shreds, unsweetened
1/2 c pecan pieces (or other nut)
2 t vanilla powder (or 1 TBSP vanilla extract)
1 t cinnamon
1/4 – 1/2 c water (use the date soak water for more sweetness)
Add almond pulp, banana, dates, cinnamon, vanilla and 1/4 c water to food processor and pulse until combined. (You don’t want to see pieces of banana or date.) Then, either pulse in remaining chunky ingredients or fold in by hand. Scoop cookie mix onto mesh dehydrator trays, flatten to form a cookie shape, and dehydrate until dry. NOTE: Do not flatten cookies by pressing into the mesh; the dough will squish through to the other side, and your cookies will be stuck on the tray. Lift each cookie and flatten it in your hands or on a solid service.
Dehydrator times will vary: I start the process at 145F for about an hour, then lower to about 110F. My cookies took 4-6 hours at this temp.
The cookies become much darker as they dry.
If you want to “cook” these cookies in the oven, I’d suggest a lower temperature for a little bit longer time – perhaps 250-300F for 15-20 minutes. You want them dry to the touch and firm in the middle.