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Soft Pecan Cookies

with Nuts and Seeds

A dehydrator helps firm the cookies a little, but if no dehydrator is available never fear: adding additional ground flaxseed -- a tablespoon at a time -- creates a dough that is less sticky and can be enjoyed immediately without cooking.

Ingredients

1½ Cup Pecans
⅛ tsp Sea Salt
1 Tbsp Mesquite Powder
1 Tbsp Navitas Naturals Flax Seed Sprouted Powder
1 Cup packed Raisins
2 Tbsp Maple Syrup
1 tsp Vanilla Extract

Directions

Soak the pecans in water for 30-60 minutes to soften.

In a food processor, mix all the ingredients together to form a thick paste. A tablespoon at a time, roll into 1” balls, and place on a non-stick dehydrator sheet. Flatten each ball with two fingers into a ¼ inch thick circle (moisten fingers with water if dough is too sticky). Dehydrate at desired temperature until dried out and soft. Makes about 3 dozen bite-size cookies.

Variation: Chocolate Pecan Cookies – Roll raw dough balls in cacao powder before flattening.

Yield: 2.5 dozen

Submitted By

Julie Morris