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Chocolate Chip Cookies

Chocolate Chip Cookies

What American child didn’t grow up on chocolate chip cookies? These cookies taste surprisingly like Chips Ahoy Chocolate Chip cookies but have absolutely no white sugar, preservatives, additives, fillers, or artificial flavors. They are packed full with superfood goodness and extra nutrition. You can feel amazing about giving these to your children!

1 1/2 cups cashews
1/4 cup coconut palm sugar
2 Tbsp melted cacao butter
2 Tbsp lucuma powder
1/2 tsp vanilla powder
1/2 tsp Himalayan salt
1/4 cup cacao nibs

Grind the cashews to make “flour” in a high speed blender or a coffee grinder. In a food processor, add cashew flour plus the remaining ingredients, except for the nibs, and process into a smooth dough. Transfer mixture to a bowl and fold in nibs by hand. Drop spoonfuls onto a Paraflexx sheet and press with a fork to flatten into desired shape.

Dehydrate at 120F for about 6 hours, then transfer from Paraflexx sheet onto regular mesh dehydrator sheet. Continue dehydrating until chewy on inside and crisper on outside. We like to enjoy ours with almond milk, warm out of the dehydrator.

Recipe by Chef Jenn Shultz

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