RAW Apple & Apricot Cookies

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When I want to have a little something sweet, this sugar-free girl goes straight to making RAW cookies, straight out of my dehydrator.

It’s funny how I go straight to making sweet treats out of my dehydrator rather than baking cookies in an oven. I guess I find making RAW cookies, that only contain fruit sugars, so much more easy than faffing about with ingredients found in conventionally baked cookies.

Don’t get me wrong, I still make oven baked sugar-free cookies but they do require a fair amount of dates, which are a little bit on the expensive side.

Making RAW cookies from my dehydrator means that I can grab a couple apples and a few dried apricots or dates, and with a little added spice, I can have amazing tasting cookies that are lightly sweetened with real, natural, fruit sugars.

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Have you ever used a dehydrator before?

I love to use mine. I don’t just make RAW cookies; I also love to make kale chips, gluten-free raw flat breads, sugar-free fruit leather, and we also soak, sprout and dehydrate all of our raw nuts and seeds.

My dehydrator is out in my workshop — in it’s own little zone. There is nothing more gratifying that jam-packing the dehydrator with all sorts of RAW treats, walking away, then coming back to everything ready for my plate.

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Using a dehydrator has really made my cooking life so much easier.

For those eating a raw food diet, or for those interested in incorporating more raw foods into daily life, a dehydrator is imperative. I found my 9-tray Excalibur dehydrator on Craigslist (I also found a never used Vitamix on Craigslist as well), so I was able to save a little cash.

This recipe for RAW Apple & Apricot Cookies is so lovely. The cookies are soft, yet chewy. They are full of RAW nutrients and fiber. They are a great, healthy treat that I know you will love.

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RAW Apple & Apricot Cookies
 
Prep time

Cook time

Total time

 

who knew cookies could be so healthy.
Author:
Serves: 16

Ingredients
  • A dehydrator
  • A food processor
  • 2 Apples with the skin
  • 12 dried apricots (I like RAW apricots without sulfites)
  • 1 cup of RAW almonds
  • 1/2 cup of RAW walnuts + some chopped walnuts to top the cookies
  • 1/2 tsp of vanilla powder or 1 tsp of vanilla extract
  • 1/4 tsp of sea salt

Instructions
  1. In a food processor, pour in 1 cup of almonds and 1/2 cup of walnuts. Turn the processor on until the almonds and walnuts are finely ground.
  2. Add the apricots, vanilla, and salt. Turn the process on, again, until the apricots are thoroughly incorporated into the nuts.
  3. Add two chopped apples with the skin (core them first). Turn the processor on until the apples are finely ground.
  4. Scoop out 2 tbsp of the apple mixture into your hands, and roll the mixture into a ball. Then flatten the ball into a 1/4 inch thick disc.
  5. Place the shaped cookies onto the mesh surface of a dehydrator tray, and top each cookie with chopped walnuts.
  6. Place the tray into the dehydrator, and set the temperature to 115 degrees Fahrenheit. Dehydrate the cookies for 14 hours.

 

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4 Comments on “RAW Apple & Apricot Cookies

  1.  by  Disha

    Can i bake them? i dnt hve dehydrator
    And the recipe will b still the same ?? Or alterations need to be made

    •  by  admin

      I haven’t tried baking them before, but what I suggest is putting the oven on at the lowest temperature possible, and keeping the door open. That way, your oven acts like a dehydrator. Keep a close eye on the cookies, you want them to dry rather than cook.

  2.  by  Sophie

    While I love the taste of things made in dehydrators, I’m way too much of a have it now kinda girl. By the time things are made I never feel like them any more 🙁 These sound like they would keep pretty well though so I’ll have to try them out

    •  by  admin

      These raw cookies do keep very well. I say store them, then in a day or two your tummy will probably call for them : ) I also like to put them in the dehydrator before I go to bed, so that in the morning I can just pull them out and have them for brekkie.

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