Maple Cinnamon Pecan Cookies
I am still cleaning out from the holidays. My sugar cravings are subsiding for the most part but today I wanted to create a raw food recipe for a tasty sweet treat. I have had maple and pecan on the brain. I decided to throw together a little cookie that would satisfy my sweet tooth, and also my cravings for maple and pecan.
These cookies come together quickly, and are super tasty with the maple cinnamon glaze that goes on top. It is a great recipe for your raw food recipe collection!
MAKES 2 1/2 DOZEN
- 2 cups cashews, soaked at least 6 hours and drained
- 1/2 cup maple syrup*
- 3/4 cup water
- 1 cup coconut, dried and unsweetened
- 1/2 cup pecans, coarsely chopped
- Place all ingredients except chopped pecans in the food processor.
- Process until smooth.
- Stir in the chopped pecans, by hand.
- Place by teaspoon full onto a non-stick dehydrator sheet. Dehydrate at 140 for the first 1/2 hour (don’t worry, the food temperature will never get above 116), reduce heat to 115 and dehydrate for 6 hours.
- Remove from sheet onto screens. Continue to dehydrate for another 4-6 hours.
- Top with Maple Cinnamon Glaze
Maple Cinnamon Glaze
- 1/4 cup coconut oil, melted
- 2 tablespoons agave syrup (or liquid sweetener of your choice)
- 1 teaspoon cinnamon
- Stir all ingredients together.
- Let cool until the mixture just starts to thicken.
- Spoon on top of cookies and let cool
*Maple Syrup is not raw but used frequently in raw food recipes.
Rachel wrote on December 6, 2014
how would I make these in the oven instead of a dehydrator?
Susan wrote on December 10, 2014
Please see the FAQ page for information on baking vs dehydration. Cheers!
Barbara wrote on September 10, 2014
am allergic to cashews; wondering if there is a suitable substitute?
Stephanie H wrote on December 23, 2011
Absolutely delicious!! I made these cookies for a group of friends to introduce my RAW conversion and what a hit! Everyone was surprised that RAW taste so good. I will be adding this recipe to my list of delectable deserts. Thank you!
Juniper Rain wrote on November 19, 2011
do you need to dehydrate these? do you think they would hold up without dehydrating? maybe refridgerating? or is there something i can add to the recipe to make it hold up better?
maybe like adding some home made coconut butter so that when it cools down it hardens.. what do you think?
Eleni wrote on August 5, 2011
Susan, how long would these last? I am looking for some raw snacks to take on a camping trip that would last a week non refrigerated.
Susan wrote on August 5, 2011
These do not dehydrate fully dry so would have a shelf life of the ingredients in the cookies.
Kamism wrote on July 24, 2011
These are great except the glaze never thickened, just stayed oily. Does it need to go in the fridge perhaps?
Susan wrote on July 24, 2011
I did not have trouble with the glaze thickening. But I also made them in the winter. If it is warm where you are, you can certainly put them in the fridge.