Dehydrated Recipes

Mint-Scented Chocolate Chip Cookies | Commercial Dehydrators

This recipe substitutes cacao nibs for chocolate chips to create a wonderful raw chocolate chip cookie. Cacao nibs are chocolate in its purest form. They impart an intense chocolate flavor and resemble roasted coffee beans in texture.

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Serves
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Prep time
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Dehydrating time
24 hours
Ingredients
  • 1 1/2cups almond meal
  • 1 1/2cups ground pecans
  • 1 cup cocoa powder
  • 1/4 cup cacao nibs
  • 1/2cup maple syrup
  • 3 Tbsp. coconut oil
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 Tbsp. almond milk
  • 1/2tsp. salt
Ingredients
macros
  • 1 1/2cups almond meal
  • 1 1/2cups ground pecans
  • 1 cup cocoa powder
  • 1/4 cup cacao nibs
  • 1/2cup maple syrup
  • 3 Tbsp. coconut oil
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 Tbsp. almond milk
  • 1/2tsp. salt
Instructions
  1. Place  all  ingredients  in  food  processor  and  pulse  until combined. Ingredients should form a cohesive dough.
  2. Roll out dough to about 1/4 inch (6 mm) thickness.
  3. Cut out circles  using  a  small  glass.  Alternatively, skip  this process, roll dough into balls and flatten into disks.
  4. Dehydrate for 24 hours at 115°F (46°C).
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 1 1/2cups almond meal
  • 1 1/2cups ground pecans
  • 1 cup cocoa powder
  • 1/4 cup cacao nibs
  • 1/2cup maple syrup
  • 3 Tbsp. coconut oil
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 Tbsp. almond milk
  • 1/2tsp. salt
Ingredients
macros
  • 1 1/2cups almond meal
  • 1 1/2cups ground pecans
  • 1 cup cocoa powder
  • 1/4 cup cacao nibs
  • 1/2cup maple syrup
  • 3 Tbsp. coconut oil
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 Tbsp. almond milk
  • 1/2tsp. salt
Instructions
  1. Place  all  ingredients  in  food  processor  and  pulse  until combined. Ingredients should form a cohesive dough.
  2. Roll out dough to about 1/4 inch (6 mm) thickness.
  3. Cut out circles  using  a  small  glass.  Alternatively, skip  this process, roll dough into balls and flatten into disks.
  4. Dehydrate for 24 hours at 115°F (46°C).
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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/