Dehydrated Recipes

Cherry Coconut Almond Cookies | Commercial Dehydrators

These all-natural cookies taste delicious with any combination of dried fruits, nut butter and nuts. Feel free to add sweetened shredded coconut as they contain no other added sugars. Those with peanut allergies can enjoy a delicious cookie made exclusively with almond butter (or cashew butter if preferred).

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Serves
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Prep time
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Dehydrating time
6 hours
Ingredients
  • 1 cup salted almond butter
  • 1 cup pitted dates (soaked in water for 1/2 hour)
  • 1 cup dried cherries (soaked in water for 1/2 hour)
  • 1 cup crushed almonds
  • 1/8- 1/4 cup water
  • 1 cup shredded coconut
Ingredients
macros
  • 1 cup salted almond butter
  • 1 cup pitted dates (soaked in water for 1/2 hour)
  • 1 cup dried cherries (soaked in water for 1/2 hour)
  • 1 cup crushed almonds
  • 1/8- 1/4 cup water
  • 1 cup shredded coconut
Instructions
  1. In a food processor, pulse the dried fruits. Add almond butter and crushed almonds. Pulse again.
  2. Add in water slowly until the dough is able to be rolled into balls. Do not allow dough to get too runny. Flatten balls into discs and dip into shredded coconut to adhere to both sides.
  3. Place on dehydrator sheet and set temperature to 145°F (63°C). Dehydrate for 3 hours and then flip over to other side for 3 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 1 cup salted almond butter
  • 1 cup pitted dates (soaked in water for 1/2 hour)
  • 1 cup dried cherries (soaked in water for 1/2 hour)
  • 1 cup crushed almonds
  • 1/8- 1/4 cup water
  • 1 cup shredded coconut
Ingredients
macros
  • 1 cup salted almond butter
  • 1 cup pitted dates (soaked in water for 1/2 hour)
  • 1 cup dried cherries (soaked in water for 1/2 hour)
  • 1 cup crushed almonds
  • 1/8- 1/4 cup water
  • 1 cup shredded coconut
Instructions
  1. In a food processor, pulse the dried fruits. Add almond butter and crushed almonds. Pulse again.
  2. Add in water slowly until the dough is able to be rolled into balls. Do not allow dough to get too runny. Flatten balls into discs and dip into shredded coconut to adhere to both sides.
  3. Place on dehydrator sheet and set temperature to 145°F (63°C). Dehydrate for 3 hours and then flip over to other side for 3 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/