Chocolate Chip Cookies

Prep Time: 15 to 30 minutes

Drying Temp: 135° to 145°F

Drying Time: 6 to 8 hours

Yield: 20 to 24 cookies

INGREDIENTS:

• 6 pitted dried dates (preferably Medjool)

• 1 cup unsalted cashews or almonds

• ^1/2 cup stone-ground Scottish oats, steel-cut Irish oats, or quick-cooking rolled oats

• ^1/2 cup unsweetened shredded coconut

• 1 teaspoon vanilla extract

• ^1/2 teaspoon sea salt

• ^1/4 to ^1/2 cup cacao nibs or grated chocolate

PROCEDURE:

1. Cover the dates with hot water in a small bowl and soak until soft, 10 to 20 minutes. Drain and cut into small pieces.
2. Combine the cashews, oats, and coconut in a food processor, and pulse 10 to 20 times, until finely chopped. Add the dates, vanilla, and salt, and process until the mixture begins to form a dough but is still crumbly. Transfer to a bowl and mix in the cacao nibs to taste.
3. Divide the dough into 20 to 24 portions, form each into a ball, use a glass to flatten to % inch thick, and arrange on the drying trays 1 inch apart.
4. Dry at 135° to 145°F for 6 to 8 hours, until the cookies are chewy or crumbly as desired.

STORAGE:

3 to 4 days at room temperature, 2 weeks refrigerated, or 2 months frozen in an airtight container.