The Almond and Coconut Cookies I virtually offered to Elaine!
Almond and Coconut Cookies
1 cup almonds – soaked overnight
80 g coconut flour
4 dried apricots
Zest of 1 lime
Water or almond milk
Put all ingredients into a food processor. Pulse until finely ground adding some water (or almond milk), enough for the mixture to hold together. Scoop the cookie mixture out onto one or two parchment papers. Flatten them with your hand and dehydrate at 70*C for 6 hours, or until dry and crunchy.
PS: you can use 5 tbsp of maple syrup instead of the apricots as sweetener if you prefer!