Pumpkin Spice Almond Cookies
Ever wondered what to do with that left over almond pulp? Well I got you covered! These cookies are raw, vegan, gluten-free and dehydrated!
Servings 21 cookies
Ingredients
- 2 cups wet almond pulp
- 1/3 cup goji berries soaked
- 1/3 cup pumpkin seeds
- 1/3 cup coconut nectar or any liquid sweetener
- 1/3 cup shredded coconut
- 2 tbsp raw almond butter
- 1 tbsp psyllium husk powder
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 6 drops vanilla flavor extract
- 1/4 tsp Himalayan salt
Instructions
- Place all ingredients in a large bowl and mix very well with your hands until combined.
- Using a medium ice cream scoop, scoop batter onto a mesh dehydrator tray.
- Dehydrate at 46 C for 6 to 8 hours.
- If you don't have a dehydrator you can set them in the fridge and eat them as is, trust me they are still good like this!
Notes
Store in fridge for 5 days.
Can substitute raw almond butter for roasted.
I like to use disposable gloves when mixing the batter as it gets very sticky.