Classic oatmeal walnut cinnamon cookies, but "baked" in the dehydrator to a sinewy soft chew. They bear a body of cashews, coconut and oats, imbued with cinnamon, studded with crunchy walnuts, chewy rolled oats, and juicy raisins in each bite. Maca and reishi add a nourishing boost with their adaptogenic effects.
In a food processor, process cashews (or walnuts) and desiccated coconut separately until almost a fine flour. Be careful not to over-process or they will become too buttery.
Add in the remaining main ingredients and process until dough-like.
Transfer the mixture to a bowl and fold-in the shredded apple, raisins, chopped walnuts, and rolled oats.
Form into 12 cookies (about 56 g / 2 oz each), and press a few extra raisins and walnuts into the top of the cookies.
Place cookies onto dehydrator sheets and dehydrate at 46°C (118°F) for 16-24 hours, until desired texture is achieved.
Store cookies in refrigerator for up to 2 weeks.
Tropical apricot coconut lime cookies. Use dried apricots in place of raisins, and lime zest in place of cinnamon.
Winter cranberries pecan ginger cookies. Use dried cranberries in place of raisins, pecans in place of walnuts, ginger in place of cinnamon.