Raw Recipe: Frosted Almond Butter Cookies

Frosted Almond Butter Cookies

Courtesy of Jennifer Murray and The Complete Idiot’s Guide to Eating Raw

Worth their time in the dehydrator, these almond butter cookies with creamy chocolate frosting are beyond gratifying.

Yield: 14 cookies

Prep Time: 15 minutes

Dehydrate Time: 48 hours

1[1/4] cup almond butter

1 cup gala or other red apple, peeled and diced

6 dates, pitted, and soaked at least 30 minutes

[1/4] cup date soak water

Pinch cinnamon

[1/4] cup raw cacao powder

3 TB. agave nectar

1 TB. coconut oil

1.   Place almond butter, apple, dates, date soak water, and cinnamon in a food processor fitted with an S-shaped blade. Process on high speed for 20 to 40 seconds or until lumps are smooth..

2.   Using a spoon or a small scoop, scoop batter onto 2 Teflex-lined dehydrator trays in small rounds. You want them thin, about [1/4] inch thick. Drag a fork across them, making that distinctive peanut butter cookie cross-hatch.

3.   Dehydrate at 145°F for 2 hours. Reduce heat to 110°F and dehydrate for 22 more hours. Remove from Teflex and continue dehydrating for another 24 hours.

4.   Meanwhile, in a small mixing bowl, whisk together cacao powder, agave nectar, and coconut oil until smooth and creamy. Using a rubber spatula or a butter knife, frost cookies. Serve immediately or chill for 20 minutes before serving. Store in an airtight container in the refrigerator for up to 5 or 6 days.