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.
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1 Tbsp. Navitas Naturals Mesquite Powder |
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1 Tbsp. Navitas Naturals Sprouted Flaxseed |
| 1½ cups pecans | |
| 1 cup packed raisins | |
| 2 Tbsp maple syrup | |
| 1 tsp vanilla extract | |
| 1/8 tsp sea salt |
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.
Submitted by: Julie Morris – www.JulieMorris.net
