Having recently had the good fortune of finding a dehydrator here in Korea for a reasonable price, my nights have been spent drying various fruits and vegetables. But what would having a dehydrator be good for without trying a few different healthy cookie recipes? This recipe I created after making a batch of almond milk and looking for a way to reuse the grounds.
Don’t have a dehydrator? After mixing and forming the dough, just stick them in the freezer for a few hours. Take the cookies out a few minutes before you plan to enjoy.
1 cup almond flour (reserved almond grounds from making almond milk).
1 cup rolled oats
1/2 cup dried coconut
1/2 cup dark chocolate chips
1 tbs honey
2 tbs peanut butter, unsweetened, lightly salted
*For those wanting a stronger peanut butter flavor, add an extra tablespoon to the mix.
In a small food processor or blender, pulse the rolled oats until they are well ground. Set them aside in a large bowl. Next pulse the banana until smooth. Add the banana puree to the ground oats, along with the almond grounds, coconut, chocolate chips, peanut butter, and honey. Mix well and, using a heaping tablespoon as measurement, roll the dough into 10-12 balls. Gently flatten them into a cookie shape and place on the dehydrator racks. Set the dehydrator temperature for 55 or 60 Celsius and dehydrate for roughly 8 hours (overnight works best) or until your desired consistency is reached. You may store your cookies in the fridge for up to a week, though I doubt you will have leftovers by then.