Ingredients
- 1 cup dried unsweetened medium shredded coconut
- 1 cup almond flour
- 1β4 cup water
- 1β4 cup powdered lakanto or xylitol (powdered in a blender)
- 1β4 cup finely chopped raw pecans
- 2 tbsp maple syrup
- 1β2 tbsp roasted tahini
- 1β2 tbsp psyllium powder (psyllium husk powdered in a blender)
- 1 tsp cold-pressed sesame oil
- 15 drops vanilla Medicine Flower flavor extract
- Small pinch of Himalayan salt
- More water if needed
Instructions
- Add all ingredients to a mixing bowl and mix well with your hands. If the mixture looks too dry, add a little water.
- Using a small cookie scoop, form the cookies and place them onto a mesh-lined dehydrator tray.
- Dehydrate at 46Β°C for 12 hours; the cookies should be crispy on the outside and soft on the inside.
- Allow the cookies to cool. Add some powdered lakanto or xylitol in a small bowl and cover each cookie with the powdered sugar.
- Enjoy immediately, or follow the storage instructions below.
- Storage: Store the cookies in a sealed container in the fridge for up to 10 days or freezer for 1 month.
