Blueberry Shortbread Cookies (Raw, Vegan, Gluten Free)

I have been sitting on this recipe for a little while now as I've been working on perfecting it to the point to where I was comfortable sharing it. I finally got the ratios just right and also included a few substitutions that I have used so you have a few options. These cookies can be made to be soft or crunchy and they taste great when dipped into your favorite nut milk. Hope you enjoy them as much as my hubby and I do! ☺

Blueberry Shortbread Cookies (Raw, Vegan, Gluten Free)

Ready in 8-12+ hours

Servings 19 cookies

 

Ingredients

  • 6 cups raw coconut chips or coconut pulp*
  • 1 cup coconut nectar or raw honey
  • 4 tbsp wild blueberry powder
  • 1 tsp ground vanilla
  • 2 tbsp mesquite powder
  • 6 tbsp psyllium husk or chia seeds*
  • 1 cup frozen wild blueberries

Notes

  • You can either use whole coconut chips or coconut chip pulp leftover from making coconut milk. Using the whole chips will result in a softer cookie and using the pulp will result in a crunchier cookie.
  • You can use psyllium husk for softer cookies or chia seeds for crunchier, more crumbly cookies.

    Preparation

    1. Place all ingredients in your food processor and blend until the mixture is well combined and like a soft dough.
    2. Scoop the mixture out and into a medium mixing bowl, then stir in the wild blueberries. Fold them into your mixture with your hands until they are evenly distributed. 
    3. Grab a dehydrator tray and roll a small part of the dough (about 2-3 tbsp) into little balls. Pat them down gently onto the tray until they look like cookies. 
    4. Place the trays into your dehydrator at 118 degrees F and dehydrate them overnight (8-12 hours or until they are dried to the amount you would like them to be). 
    5. Store in an airtight container. They should keep for a week or longer on the countertop. 

     


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