These cookies are made from nothing more than flax seeds, pureed apples, pure maple syrup and an optional handful of raw nuts — and maybe a sprinkle of cinnamon. Mix the ingredients together and drop spoonfuls onto a mesh dehydrator sheet. Plug in the dehydrator and then forget about them for 12 hours!
How often can one feel righteous about eating cookies?
I've been making them on-and-off for almost 10 years. When I'm in my "healthier" eating modes, they are perfect with a strawberry-banana smoothie in the morning or a snack during the day when I'm craving something sweet.
The recipe is from a favorite cookbook of mine called "Raw The UNcook Book: New Vegetarian Food for Life" by Juliano.
When the price of pure maple syrup skyrocketed, I started substituting agave syrup in place of the maple. The recipe also says it makes 12 cookies. I prefer to make smaller cookies and usually end up with between 20 to 24 cookies or more. I also like to add dried cranberries.
Crunchy Flax Seed Cookies
2 cups flax seeds
1 cup maple syrup
4 cups coarsely pureed apples (preferably Fuji or Braeburn)
1/2 cup chopped raw walnuts (optional)
dash of cinnamon
Put the flax seeds, 1/2 cup at a time, in a coffee grinder or food processor and coarsely grind. If you don't have a food processor, use a blender. Transfer the ground flax seeds into a mixing bowl, add the remaining ingredients and mix thoroughly. Spoon the flax seed dough into desired cookie shapes on a mesh dehydrator sheet and dehydrate at 90 degrees for 12 hours or until the cookies are crisp on the outside and gooey on the inside.