Almond Butter Cookies – Raw!
I am so proud of these! I have been yearning for the recipe book written by the team who brought us Pure Food & Wine which, as you know, is one of my favorite restaurants in New York City.
Well, the book retails at $37.50 – way too much for the likes of me- but I came across a second hand copy for $8! I have been plowing through their delicious selection and reading it like a novel, so I’ll be posting several of their recipes here. Here’s a link to the book if you would like to check it out. It has definitely inspired me to incorporate more raw food into my diet.
Now, they do seem to put agave into everything, including their shakes. I had been avoiding it in the shakes – my tooth is just not that sweet – and I avoided it in these, too. However, if I made them again, I would try adding it in. I halved the amounts and only used fine almond flour as that was all I had. I used water to bind the dough and it came together perfectly fine.
2 C almond flour (leftover from almond milk)
1/2 C raw almond butter
3 Tbs agave nectar
1/2 C raw honey or date paste
2 Tsp vanilla extract (I used my vanilla pods)
2 Tsp salt
2 packets Stevia ( I didn’t use these)
Stir all the ingredients together in a bowl. Don’t use an immersion blender or it will get jammed up pretty fast as mine did. I used my hands to make breadcrumbs and then added about 1/4 cup of water, because I didn’t use the agave. It might come together more easily with the agave. The raw food book says you can use a standing mixer with a paddle attachment but I only have a vague idea of what that might be.
Place the dough on a sheet of parchment paper, wax sheet or teflex sheet. Cover with another piece of parchment paper, (or wax paper or Teflex sheet) roll it out with a rolling pin until you flattened it out to between 1/4-1/2″ thick. Remove the top layer and use a cutter to cut out the cookie shapes. I cut out stars, ridged circles and cookie-men. Scoop up each with a flat spatula and place on the mesh sheet of a dehydrator. Gather up the remaining dough and re-roll until flat, and cut out more cookies.
Dehydrate at 115F (46C) for between 12-24 hours. I turned mine over at the 12-hour mark. I covered them with another mesh sheet, placed on a new tray, turned and placed back in the dehydrator, and kept them in there until they were crispy. I suspect mine took longer than in the recipe because I used water; they took about 24 hours.
Keep them in a sealed baggie in the fridge and they should last about a week.