Ingredients:

• 2x cups almond pulp (well drained but still moist)
• 6-8 soaked and pitted medjool dates (adjust to suit your own sweetness preference; 6 was fine for us)
• 1/4 cup + 2 tbsp almond or coconut flour
• 1/4 cup KIKI Health Organic Coconut Oil
• 3/4 cup dried shredded coconut
• 1/3 cup honey (or maple syrup for vegan alternative)
• 2x tsp vanilla extract
• 1/8 teaspoon sea salt

How to create:

Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

Make a cookie shape, onto a dehydrator sheet, press as many cookies as the dough will make; we had about 20.

Dehydrate the cookies at 115 degrees for 8 hours.

Oven option: Preheat oven to 350F or 170C before you get started. Bake cookies for 18 minutes, or until golden brown, and allow to cool before digging in!