About this recipe: Agave Nectar is frequently used as a natural low-glycemic sweetener and an ideal alternative to highly processed and refined sugars, and Coconut Oil consists of more than 90 percent saturated fats (most being Medium Chain Triglycerides, which support the immune system, the thyroid gland, the nervous system, your skin, and provide readily available energy!). Combined, these two replace the standard sugar and butter that goes in most cookie recipes. Additionally, there are Goldenberries as well as Goji Berries for a super antioxidant boost!
1 cup rolled oats
1 cup spelt, whole wheat or oat flour
1 cup almonds, ground (also known as almond malt)
½ cup shredded coconut
½ tsp. Kalahari salt, fine
¼ cup Golden Berries, chopped
¼ cup Goji Berries, chopped
½ cup Agave Nectar (dark or amber)
½ cup Coconut Oil
½ tsp. Vanilla Powder
1. Mix all the dry ingredients together in a large bowl.
2. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon.
3. Form 1” balls
4a. Place balls on dehydrator sheet.
4b. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you’ve made the cookies, and the desired consistency.
4a. Place balls on an oiled cookie sheet, pressing the balls down with your fingers.
4b. In preheated oven (350F), bake for 12 minutes or until crispy. Transfer to cooling rack.
Makes approximately 15-20 delicious vegan cookies!