- Course/Dish: Cookies, Dehydrated
- Meals: Snack
- Main Ingredient: Cashews
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Juicer, Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 1 dozen
Buttery and sweet, these little cashew pumpkin cookies will fill your house with the delicious and comforting scent of pumpkin pie spice. Instead of pumpkin this recipe calls for butternut squash which gives a very similar flavor but is more readily available and convenient. You can make these cookies crunchy or chewy depending on when you pull them out of the dehydrator. We recommend you eat them with a cold glass of fresh chocolate almond or pumpkin seed milk!
1 smallish butternut squash, refuse removed, cut into pieces and soaked 3+ hours (recommended by Rawlicious since it’s very starchy)
600g of coconut + 4 tbsp of coconut oil, blitzed into coconut butter
600g of cashews
1/3 cup raw agave or to taste
2 tbsp pumpkin pie spice
1) Run the butternut squash through the juicer. Save the juice for other recipes, it’s the pulp you want for the cookies.
2) In food processor, make your coconut butter first. Blend until completely smooth.
3) Add your cashews to the coconut butter and blend until smooth. This should make a smooth and creamy butter.
4) Add agave to taste.
5) Add the pulp from the butternut squash. Blend.
6) Add your spices, blend and voila! You’ve got a really sticky mushy mess. Time for the deyhdrator. As best you can, roll your mushy dough in to round cookie shapes and place on dehydrator sheets.
7) Dehydrate 10+ hours at 110 degrees. Flip and dehydrate for another 3 to 6 hours, or until they’re no longer oily/overly moist on the outside. This can be adjusted to your preference.
Eat your cookies!