Makes about 25-30 cookies
Ingredients
2 heaping cups shredded, raw, unsweetened coconut
1/2 cup ground raw almonds (or almond flour)
1/2 cup agave syrup (or maple syrup/honey)
1 tbsp coconut oil
1/4 cup pumpkin puree
1/2 tsp ginger powder
2 tsps cinnamon
1/4 tsp nutmeg
Dash cloves
1 tsp vanilla extract
1/8 tsp sea salt
1) Place coconut and spices in a large mixing bowl. In a separate bowl, whisk together the agave, pumpkin, vanilla, and oil.
2) Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more syrup.
3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. 3) Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Or place in 325 degree overn and cook for about 20 minutes, watching them closely to prevent from burning.
Nutrition Facts Per Cookie
Calories: 52
Protein: 0.6 g
Carbohydrates: 6 g
Fat: 3.4 g
Fiber: 0.8 g
Sodium: 12.6 mg
Phosphorus: 16 mg
Potassium: 50 mg
recipe addapted from www.choosingraw.com
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