Chocolate Cashew Cookies

This recipe came with the dehydrator.  I believe you could do this in a convection oven at a low temperature.  It just won't take 12 hours.

The dehydrator cookie recipes have one thing in common: they're vegan and gluten-free.  This machine maxes out at 158º.  You're making them largely out of shelf-stable foods, so the end result is also shelf-stable.  This makes the cookies great for camping trips and other occasions that they may be stored in less than ideal conditions.

I chose to start with this cookie recipe because I had all the ingredients.  Nothing fancy, just stuff the average household has in the pantry.  You can sub any kind of nut for the cashews if you prefer.

*2 C unsalted cashews
1/2 C cocoa powder
*1/4 C maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 tsp kosher salt

1.  Place all ingredients in a food processor and run until well combined.  You will have to scrape it down a few times.  It's ok if the cashews don't break down completely.

2.  Shape the dough into tablespoon-sized balls, then press into 1/4" thick discs.  You can do this between two pieces of parchment, or just with your hands.

3.  Place cookies on parchment-lined dehydrator trays.  Dry at 158º (or a similar setting) for 8 hours.

4.  Remove from the parchment, turn over, and continue to dry on the unlined trays until firm, another 4-ish hours.

5.  Allow to cool, then store in an airtight container if not serving immediately.

Makes about 16

Difficulty rating  π