Lilbitaheaven Spice Cookies
by Holly Wolfley
(St. Louis, MO, USA)
Libitaheaven Spice Cookies
1 c. pecans, ground
1 c. flax seeds, ground
1 c. dried, shredded coconut (organic, unsulphered, unsweetened)
2 tsp cinnamon, ground
½ - 1 tsp nutmeg
½ - 1 tsp allspice
8 pitted dates
¼ c. (or more) raw agave nectar (to taste)
2 tsp vanilla extract, or scrapings of 1 vanilla bean
½ - 1 tsp almond extract (optional)
¼ - ½ tsp sea salt (optional)
Combine all ingredients in high speed blender or food processor and blend until firm dough forms, may need to scrap sides a few times. Be careful not to let it get hot! Form into cookies or balls using hand or by pressing into a cookie cutter. Eat as is, or dehydrate at 105 degrees 6-24 hours (depending on how moist you like them), flipping several times.
After processing you may also like to add:
Any chopped, dried fruit
When they are done you can top them with:
Raw chocolate/ carob sauce
Have fun with them, make a whole platter full of different creations! They're great dipped in "warm cacoa (or carob)" made with almond mylk.
They are delicious by themselves too! Our favorite way to eat them is to make them into Cookie Dough Balls and eat them without dehydrating. mmmm mmm!
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