Looking for a holiday cookie recipe that is easy-to-make, healthy and delicious? Look no further! This fabulous almond cranberry cookie recipe is vegan, raw, with no added sugar, fat or anything bad — and it is a cinch to make, since it doesn’t require any baking.
All you need is a food processor, some dried fruit, and nuts. Making quickie raw cookies is a fun project to engage in with kids, and these cookies are so healthy, you won’t worry about how many your kids eat (hint: they will eat a lot).
With just pure fruit and nuts as ingredients they pack a mean anti-oxidant punch, as well as adding healthful nut oils to your diet. Best of all, they taste delicious and won’t make you feel sick if you eat too many!
Read on for the recipe…
INGREDIENTS (preferably organic)
3 cups medjool dates, pitted 2 cup almonds, process into chunks 1 cup cranberries 1 cup coconut, shredded 2 tablespoons vanilla extract, alcohol free 1 tablespoon almond extract
1. Get all ingredients together and place them in a food processor. 2. Chop/blend all of the ingredients in the food processor until the dough begins to stick together. 3. Remove from food processor and form with your hands into a loaf on a sheet of waxed paper. 4. Press loaf down onto a sheet of the waxed paper and then roll flat with a rolling pin. 5. Form dough into balls with your hands, or press into cookie cutters to make shapes. 6. Place cookies (shapes or balls) onto a waxed-paper covered plate, and then store in the freezer. 7. When you want to eat one, remove from the freezer and let thaw for about 3 minutes. 8. Enjoy!
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*These cookies will keep in the freezer or refrigerator for weeks, but in most households (like mine), the cookies will be devoured in a matter of hours. The freezer keeps them firm, sticking-together and preserved.