There are really no words to describe how yummi and satisfying these low fat raw vegan cookies really are. Although I must admit they are really more of the mix of muffin and cookie. Crunchy on the outside, soft muffiny on the inside with glorious amount of apricot jam scooped in. In our home they go fast and we usually are fighting for last one left ( although I usually win, I am mom and a cookie super chef so back off everyone! The last cookie is mine! I am mean that way 😉 ).
They are pretty easy to make and take about 4 hours to dehydrate :). They taste best when still fresh and warm… Mmm.. Maybe with some cold almond milk next to it for a drink.
- 1/2 large jicama
- 1/4 cup dried shredded coconut
- 1/4 cup of pecans
- 1T of ground cinnamon powder
- 2 ripe bananas
- 2 dried apricots or dates
- 3 T of psyllium husk powder
- 1/2 cup of dried soaked apricots
- cinnamon to taste
- apricot soaking water
First peel and shred your jicama. Put it in the nutmilk bag and squeese out extra water, then add it into the bowl.
Next grind your pecans in blender or coffee grinder and add to the bowl together with shredded coconut, mix well. In the blender blend bananas with apricots and spices and add to the bowl, mix again. Finally add psyllium husk powder to the mix making sure you evenly add it across the mixture and mix it for the last time.
Then have your dehydrator sheet ready and start making little bowls in your hand from the cookie mix. Once all the mix is gone put them in the dehydrator for 2 hours on 115 F.
Mean while soak your apricots, cut them small, add them to the blender with cinnamon and with just enough soaking water that it would blend nicely but stay thick and creamy.
After 2 hours take out your cookies, add jam in the middle of every cookie and put them back for another 2 hours on 115 F. Once ready put them on the plate and enjoy with cup of fresh almond milk, tea or coffee :).
This mix makes about 12-13 cookies.