Simple Almond Cookies

2 cups almonds, soaked 24-48 hours, changing soak water every 12 hours, and final soaking water discarded
5-6 pitted dates (more if you like a really sweet cookie)
1 cup unsweetened shredded dried coconut
pinch sea salt (optional)
alcohol free almond extract (Frontier Brand) - 1 TB

Chop almonds in food processor, and slowly add dates one at a time. I usually run my almonds first through the homogenizer plate of my Champion Juicer, so that the slurry comes out more like a paste rather than a meal. If you only have a blender or food processor, then add a little bit of apple cider or apple juice (don't go overboard). It will make your "batter" sticky, which is easier to handle. Careful not to add too much liquid, or your batter won't hold together.

Add remaining ingredients to batter. Using a tablespoon, turn cookies onto teflex sheet of dehydrator. If you don't have a teflex sheet (its what you use when making fruit leathers), then use either a sheet of plastic type saran wrap, or wax paper. Dry 4-6 hours, at 95 degrees, depending on how chewy or moist you like your cookies. Flip cookies over and dry on regular drying sheet for additional 4-6 hours at 95 degrees.

Store cookies in plastic rubbermaid type container, or glass to keep moist.

By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2001