Machine recommendation
1 Zone / 10 Tray / 0.6m² Tray Area
view
Serves
Prep time
15 mins
Dehydrating time
12 hrs
Ingredients
- 1 cup dried unsweetened medium shredded coconut
- 1 cup almond flour
- 1 cup water
- 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
- 1⁄4 cup finely chopped raw pecans
- 2 tbsp maple syrup
- 1⁄2 tbsp roasted tahini
- 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
- 1 tsp cold-pressed sesame oil
- 15 drops vanilla Medicine Flower flavor extract
- Small pinch of Himalayan salt
- More water if needed
Ingredients
macros
- 1 cup dried unsweetened medium shredded coconut
- 1 cup almond flour
- 1 cup water
- 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
- 1⁄4 cup finely chopped raw pecans
- 2 tbsp maple syrup
- 1⁄2 tbsp roasted tahini
- 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
- 1 tsp cold-pressed sesame oil
- 15 drops vanilla Medicine Flower flavor extract
- Small pinch of Himalayan salt
- More water if needed
Instructions
- Add all ingredients to a mixing bowl and mix well with your hands. If the mixture looks too dry, add a little water.
- Using a small ice cream scoop, form the cookies and place them onto a mesh-lined dehydrator tray.
- Dehydrate at 115°F (46°C) for 12 hours; the cookies should be crispy on the outside and soft on the inside.
- Allow the cookies to cool. Add some powdered lakanto or xylitol in a small bowl and cover each cookie with the powdered sugar.
- Enjoy immediately, or follow the storage instructions below.
- Storage: Store the cookies in a sealed container in the fridge for up to 10 days or freezer for 1 month.
This Recipe was created by Crystal Dawn Culinary. Visit her website to see to sign up for her classes, purchase her cookbook or check out her other recipes here: https://crystaldawnculinary.com/
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