Want to give your friends and family something healthy for the holidays? Gift these pretty and healthy holiday cookies for a surprising and unusual gift!
Makes 12 cookies.
For the cookies:
1 cup pistachios, pulsed in a food processor until finely crumbled
1 cup almond meal
1/2 cup cranberries, pulsed in a food processor lightly
1/4 cup date paste*
1 teaspoon agave
zest from 1/2 orange
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pulse all the ingredients together in a food processor until smooth with chunks of pistachio and cranberry. Form dough into balls about the size of golf balls and roll into 6″ long thin logs. Connect the ends and form into a circle to creat the wreath shape. Flatten slightly and dehydrate 4-5 hours at 118 degrees. Decorate with coconut icing and bits of chopped cranberries as desired.
For the coconut icing:
1 cup dry coconut
1/2 cup agave
1/4 cup coconut oil, melted into a liquid
1/2 teaspoon vanilla
1/4 teaspoon chlorella or spirulina
(more if you want a darker green color)
Blend all ingredients together in a blender until smooth. Fill pastry bag with fine tip and decorate the wreath cookies. If you don’t have a pastry bag, fill a ziplock bag and and press icing into the corner. Cut a small piece from the corner of the bag and use to decorate the cookies.
Keep finished cookies refrigerated.
*for the date paste-blend 1 cup of soaked dates with 1/4 cup of water.
To make easy cookie bars, take the dough and form into a log. Wrap in plastic and freeze until solid. Slice the log into bars while still frozen. Place the bars on a dehydrator sheet and dehydrate for 4-12 hours, or desired firmness. The cookies will be crisper the longer they are in the dehydrator.
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