• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Easy Plant-Based Recipes | realrawkitchen
  • About
  • Recipes
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Medium
    • Pinterest
You are here: Home / Desserts / RECIPE: tea time cookies

RECIPE: tea time cookies

Originally Published: May 23, 2013 ❀ Last Updated: Jul 12, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ Leave a Comment

I’m a Scorpio. That means I tend to become very passionate about things. So much so that when I decide I’m going to do something, I do it all the way. When I fall in love, I fall hard. When I go raw, I go all the way. And when I make nut mylk, I save all the pulp. I don’t know why. Every once in awhile I actually get around to using some but I mostly just keep it in large bags in the freezer, hoping that one day I’ll have a really special recipe that calls for year old, frozen nut pulp.
I recently made nut mylk and I saved the pulp, as usual. This time, though, I vowed to use it within a few days on something spectacular. And so these cookies were born. 
Cinnamon Tea Time Cookies:
a recipe
nut mylk pulp, from 2 cups of nuts
1 cup dates, soaked in warm water
3-4 T maple syrup (non raw)
1-2 T cinnamon
1 t vanilla
1 T coconut oil (optional, helps to bind)

Place everything in a food processor and process until a dough forms. Using a measuring spoon, measure out 2 Tablespoons per cookie and press into a cookie cutter. Line your Teflex liners and dehydrate at 104 degrees for 4-5 hours. Flip onto a mesh liner and peel the liner off and then dehydrate overnight, or 8-10 hours until firm and almost crispy.
This cookie has a very mild flavor so if you’re serving as is then feel free to up the cinnamon, vanilla, or even adding a little bit of sumtin’-sumtin’ …
Chocolate Frosting:
a recipe
1/4 cup maple syrup (non raw)
1/4 cup cacao powder
3 T coconut oil
Play with the ratio but mix your ingredients in a bowl until smooth. Frost your cookies and either set in the fridge to set or eat immediately. I ate mine immediately. You can also dust your cookies with cacao powder and cinnamon. YUM.
xo

Filed Under: Desserts, easy, Gluten-Free, Raw, Sides and Snacks

Previous Post: « What I Ate Wednesday: may 22, 2013
Next Post: how no TV and no internet saved my relationship »

Reader Interactions

Comments

  1. Unknown

    December 23, 2013 at 1:35 am

    I really want to try making these cookies and I happen to have a bunch of hazelnut mylk pulp. I was wondering if you used the pulp still a little wet from making the mylk or if you dried the pulp and made a flour? Thank you!!!

    Reply
  2. realrawkitchen

    December 29, 2013 at 5:53 pm

    I didn't dry my pulp out when I made these, though I think that'd be a great step. The flavor for these were delicious but the texture really depends largely on how much dehydrator time you have. That being said, if you make the cookies with wet pulp and leave them in the dehydrator until dry, then I think the end result will be similar!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

vegan sweetener guide

hey 👋

I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

I truly believe that if we all do all of the 'little things' then it will add up to make a big difference. I'm so glad that you're here to join me in doing lots of little things.

Let's dig deeper ↠

let’s connect

  • Email
  • Facebook
  • Instagram
  • Medium
  • Pinterest

subscribe

for your weekly fix of recipes, DIY remedies, yoga, and gardening.

Around The Blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

RECENT POSTS

vegan pumpkin chili

RECIPE: sweet and spicy pumpkin chili, cooked

happy hormones

REVIEW: Happy Hormones by Kristy Vermeulen ND

RECIPE: spicy tomato and herb sauce, cooked

RECIPE: healing turmeric smoothie

disclosure

  • The ads you see generate revenue for me. This is not my livelihood but I do get some change from the ads.
  • If you make a purchase through the Amazon recommendations I make a small percentage from the purchase at no cost to you.
  • Sometimes I receive free samples from companies in order to review for you. I never recommend something that I would not use, myself. I am very protective of my brand and image and feel very strongly about only recommending items I believe in!

Footer

We had to thin out our carrots and we pulled all t We had to thin out our carrots and we pulled all the beets, which only ever amounted to little nuggets with long leafy tails.⁠
⁠
We roasted the mini carrots and used the tops to make pesto 🤤⁠
⁠
I sautéed the beet tops with mushrooms, like you’d make collard greens.⁠
⁠
It was a very sophisticated and delicious dinner that I grew myself 🧑🏽‍🌾 and I can’t believe that I’m actually living the life I always dreamed of 💫✨⁠
⁠
Hope you are all well and safe ❤️
Making offerings to #gangama in Rishikesh before t Making offerings to #gangama in Rishikesh before the whole world shut down.⁠
⁠
Millions of people from all around India (and the world!) visit the Ganges River, a sacred river that flows from Shiva's head and out to the Himalayas.⁠
⁠
It is believed that bathing in her water is the way to salvation, a way to clear karma, sins, and attachment to this world.⁠
⁠
Every day, millions of people pray to the river, sending their blessings through the water to be sent through the country, one winding mountainside at a time. To bathe in it is to bathe in prayer.⁠
⁠
May you find salvation wherever you are 🥰🙏
I haven't been on here much lately. And before tha I haven't been on here much lately. And before that, I wasn't on here for years and years.⁠
⁠
I mostly just don't like being online cuz it's what I do for work, so when my workday is done, I set my phone down and forget about it until the next morning. ⁠
⁠
And I'm definitely not trying to slow down the food-to-mouth process by taking pictures. But if I don't post and comment 24/7, then will Instagram even see it? Will anyone notice? What if I want to build a following, then what? I'm a slave to engagement for the rest of my life until I die? 🤯⁠
⁠
Social media is a fun way to connect with people from all over the world but gets in the way of connecting with the world right around me.⁠
⁠
In the meantime, here's a sloppy pic of #bananaicecream with #rawcacao and strawberries. This is the kinda #rawfood I like 😋
Don’t mind me, just over here eating homemade co Don’t mind me, just over here eating homemade coconut yogurt with #rawnola and lots of peanut butter. You know, the usual 💁🏼‍♀️
#801010 with a view 😍⁠ ⁠ Tropical fruit is #801010 with a view 😍⁠
⁠
Tropical fruit is my favvvorritteeee omg I don't think I could live without it. It makes it super easy to be #rawvegan 🤤⁠
⁠
When your food is so vibrant and full of life, you can't help but be the same.
I like having green juice on an empty stomach. I k I like having green juice on an empty stomach. I kinda naturally practice intermittent fasting by not eating until noon or 1 p.m. each day. Sometimes, when I'm hungry during that time I opt for a juice. This class green juice is 👌⁠
⁠
❀❀❀❀❀⁠
⁠
•RECIPE•⁠
1 cucumber⁠
1 inch of fresh ginger⁠
4 pink lady apples⁠
1 lemon⁠
1 stalk of celery⁠
⁠
•INSTRUCTIONS•⁠
↣option 1: run through your preferred juicer and enjoy😋⁠
↣option 2: blender with a little bit of water, then strain through a nut mylk bag. then enjoy 😋
follow me on Instagram

around the blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

my favorites

vegan pumpkin chili
happy hormones

Copyright © 2021 · Real Raw Kitchen