Raw, Delicious & Healthy Shortbread Cookies
If you love shortbread, you are going to love these ‘just like shortbread cookies’!
Healthy can and does taste good.
My test for a really good cookie recipe is: can I eat just one or two and feel satisfied or does it make me want to eat the whole batch? If it makes me want to eat the whole batch, I know it’s too sweet or out of balance in some way. My goal is to create recipes that taste sweet, but are balanced so that your body won’t be screaming for more. This is where food and ingredients become very important — your body will tell you what satisfies it and what turns it into an eating machine.
Can I Cook These in My Oven Instead?
I get this question a lot on Facebook. You can cook these in your oven at the lowest temp if you want to slow cook them. It won’t be technically raw unless your oven goes at or under 118 degrees, but not everyone cares of it’s raw or not. I like to gently cook nuts/seeds rather than heat the heck out of them, so I’d use the lowest setting on your oven. It will cook faster than the dehydrator.
Time to Prepare
Soak for 8 – 10 hours, 20 minutes to prepare and 24 hours in the dehydrator
Servings: makes 24 cookies
- 2 cups sesame seeds (soaked 8 – 12 hours)
- 1.5 cups pine nuts (soaked for 8 – 12 hours first)
- 1 cup Brazil nuts (soaked 8 – 12 hours first)
- ½ cup coconut oil
- 2 TBL vanilla extract
- 1/3 cup natural sweeter, here are some options:
- Organic erythritol, birch xylitol (www.globalsweet.com has these sweeteners, but you want to avoid these options if following GAPS, SCD or any SIBO diet)
- Organic honey
- 1/3 cup organic medjool dates (if you use dates, remove pits and put them in your food processor first with ¼ cup hot water to make into a paste, then add other ingredients)
- 1 TBL cinnamon
- 1 tsp Celtic Sea Salt
- ½ tsp ginger powder
- ½ tsp fennel powder
- The night before: soak pine nuts, Brazil nuts and sesame seeds in separate glass containers. To soak, cover the nuts/seeds with filtered water in an airtight glass container on your countertop.
- The next day: drain pine nuts and sesame seeds and rinse with pure water.
- Put the sesame seeds in the oven at 200 degrees F until they are dry (this could take about 30 min. to one hour. You could turn the oven up to 350 degrees F to make it go faster). If you want to make raw cookies, put the sesame seeds in your food dehydrator until they are dry (115 degrees F for about 5 – 6 hours).
- Add pine nuts, sesame seeds, Brazil nuts and all ingredients into your food processor with the S-blade. Blend thoroughly.
- With a spoon or 1 TBL measuring spoon, scoop the dough onto silicone baking sheets (they do not need to be greased).
- Put in your food dehydrator at 115 degrees F for 24 hours or until your cookies have the consistency you like (less time if you like softer cookies, more time if you like dry, harder cookies that taste like shortbread).
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