After a neighborhood home tour last weekend with each home offering plates of Christmas goodies, I needed something that packed some protein, but felt festive and cookie-like. This is a riff on an Ani Phyo basic cookie recipe with my added ingredients. The finely diced cranberries look so pretty in these cookie balls. They make great snacks for on the go and pack well in a purse or lunch bag. Even though I only ate raw for 30 days, this cookbook has earned its place on my kitchen cookbook shelf with the raw desserts and interesting salads and dips that even those who prefer cooked foods like to add fiber, color and interest to their diets.
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup ground flax
- 1/4 ground chia
- 1/4 cup finely chopped dried cranberries
- 1/2 cup unsweetened flaked coconut
- 1/2 chopped semi-sweet chocolate
- 1/2 cup Wholesome Vanilla agave or 1/2 cup plain agave with 1 tsp vanilla extract
- 1/4 cup water
Instructions
- Combine all ingredients.
- Use a small scoop to make 1 inch balls.
- Place on dehydrator trays and dehydrate at 110 degrees for four hours or until balls feel firm and dry to the touch. *
I won a Wholesome Sweetener sampler from a giveaway over at Simply Gluten Free. Carol is always giving away great stuff like appliances and gluten-free goodies. She’s giving away one of these Wholesome Sweetener samplers right now. It has been so fun to play with all of these sweeteners and to see how they change the taste or texture of a recipe. One of my favorites is the flavored agave. It is something I would have never considered buying and would have even laughed at it in the store, but it turned out to be so useful. The vanilla flavored agave makes these cookies so much more fragrant than vanilla extract and when I made a maple flavored version of the cookie, it was such a hit of maple. The cinnamon was great in tea or hot apple cider vinegar drinks like Lexie’s recipe and to drizzle over pumpkin puree and sliced almonds on top of Greek yogurt for breakfast. It takes just a little drizzle to get a lot of sweetness and flavor. The Strawberry was fantastic on plain yogurt and for a banana split we made banana pineapple ice cream with just frozen bananas and frozen pineapple in the Vitamix and then drizzled it with the strawberry agave. So rich, creamy and lightly sweet and decadent.
*I have a 10-year-old American Harvest dehydrator, not the fancy expensive ones used by most raw foodists, but it gets the job done for raw cookies and kale chips. A very low oven with the door cracked could dry these cookies out too.
I’m linking up to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.
These have my name written all over them! Might try dehydrating in a low oven, since I don’t have a dehydrator, for a not-quite-raw variation.
They do sound like something I would find on your blog. You and your cookbook are a good influence on me. And thanks for the sweet note yesterday. You are officially my first card of the season.
WOW! how often to I read a recipe and can eat almost all of the ingredients? (almost never). Thanks so much!
These are my clean out the cupboard cookies using all the little bits left in all the bags and jars. Just enough to make a good little cookie. Glad my pantry raids fit your diet.
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