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:
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’ …
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.