Satisfy that sweet tooth with these delicious apple cinnamon cookies! Thin and crispy or thick and chewy, these taste great! We make them with Granny Smith apples, but any apple will work. Just choose your favorite! Also, if using a different sweetener that is a liquid, just adjust the amount of water accordingly. For example, if using 1/4 cup maple syrup, decrease the water by 1/4 cup and use 3/4 cup of water. Use the thin round Easy Chip form (C100) to make a thin crispy cookie, or make a softer cookie with the thick round Easy Chip form (C200).
Equipment needed: Blender, Dehydrator
Use the C100 - thin round Easy Chip form or C200 - thick round Easy Chip form
1 large Granny Smith apples
1 cup raw organic cashews
1 cup raw organic almonds, soaked and dehydrated
1/4 cup flax seed
1 cup pure water
1 1/2 teaspoons Stevia or your favorite sweetener
2 teaspoons vanilla
1 tablespoon lemon juice
1 tablespoon cinnamon
1/2 teaspoon Himalayan pink salt
- Put cashews, almonds and flaxseed into a high speed blender and pulverize into a flour. Remove from the blender. Peel, core and chop apples. Add chopped apples, water, lemon juice, vanilla, stevia, salt and cinnamon into the blender. Blend. Put ground nut/seed mixture back in the blender and blend until creamy.
- For thin crispy cookies, use the thin round Easy Chip form(C100). For a chewy cookie, use the thick round Easy Chip form(C200). Dehydrate for six hours, then remove the Teflex sheets and continue dehydrating for approximately 18 more hours on the mesh screen. Store at room temperature.
Makes approximately 200 thin cookies or 100 thick cookies.