Grain-Free, Egg-Free, Dairy-Free, Chocolate Cookies!

Grain-Free, Egg-Free, Dairy-Free, 

Chocolate Cookies!

Recipe by Missy

2 cups almond flour

1 cup coconut flour

6-7 tablespoons cocoa or carob

1 tsp vanilla

2 cups almond milk

Coconut or crushed nuts
1/2 cup honey or agave


(See How to make your own almond milk and flour  or find these items in a bulk food or health food store. )

Mix all of the above together in a mixing bowl until smooth. Place mixture in a cookie press and press cookies out onto a plate that has been covered in coconut.  This creates a neat coconut base to your cookie and also prevents it from sticking.  (Ground nuts could be used as a replacement for the coconut) Use a fork to lift the cookies from the plate on to the drying wrack of a dehydrator.  Dehydrate cookies overnight or for 8-12 hours.  Cookies should still be soft but firm enough so that they will not fall apart.

Want to use cookie cutters?  Either use less almond milk or add a bit more of either flour to the mixture, then chill the dough in the freezer for 30-60 minutes.  Press out the cookie dough and use your cookie cutters!  Re-chill the dough if it becomes to sticky.  This process is slightly more difficult then using a cookie press and the taste is a bit different but it works!  Make sure to make cookie cutter cookies thick.

Why dehydration?  Cooking or baking food kills most of the natural nutritional value in the food where as dehydrating simply removes moisture without actually cooking anything.  

Don't have a dehydrator?  Well... This recipe was created for a dehydrator only, however, if you make the cookies very small then you can get away with baking them for 8-10 minutes on 350.  They will turn out OK but they are much better if you are able to dehydrate them.  They are delicious either way though!

And don't try adding baking powder or soda - It doesn't work. Take it from someone who knows ;-)

(Obviously I made these around Christmas time - 

but they are great cookies all year around!)