Holiday Cookies

Ingredients:

2 cups almonds, soaked overnight
1 cup walnuts, soaked overnight
3 cups packed pitted dates, chopped
½ cup cocoa or carob powder
½ cup shredded coconut
½ cup dried cranberries or cherries
dash chai extract or 1 tsp fresh orange zest (peel)


Preparation:

Grind the nuts in the food processor until coarsely chopped. Add the dates and process until well-mixed. Mix in remaining ingredients by hand. Using a small ice cream scoop or a tablespoon to measure, form small balls and flatten with your hand. Eat “straight” or dehydrate at 105 degrees for 12-24 hours, depending on how soft and moist you want the cookies. Store cookies in an airtight container in the refrigerator. They will keep for up to three months.

Makes 2 dozen cookies


by Jenny Cornblett

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