Ingredients
Equipment: Dehydrator, cookie cutters
Dry Ingredients:
- 2 Cups Sprouted Oat Flour
- 3 TBSPs Ground Flaxseed
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
- 1 tsp Vanilla Bean Powder
- 1 tsp Sea Salt
Wet Ingredients:
- ½ Cup Raw Almond Butter
- ¼ Cup Pure Maple Syrup
- ¼ Cup Blackstrap Molasses
- 1 Bottle of Sol-ti GINGER SuperShot®
For Decoration:
- Warmed Coconut Butter (for drizzling)
- Optional: Dried Rose Petals or Coconut Flakes
Instructions
1. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the sprouted oat flour, ground flaxseed, cinnamon, nutmeg, cloves, vanilla bean powder, and sea salt.
2. Add the Wet Ingredients
- Add the almond butter, maple syrup, blackstrap molasses, and GINGER SuperShot® directly to the dry mixture. Stir until everything is fully combined and a smooth, pliable dough forms.
3. Shape the Cookies
- Roll out the dough between two sheets of parchment paper to about ¼-inch thickness. Use cookie cutters to cut into shapes and place them on dehydrator trays lined with parchment paper.
4. Dehydrate
- Dehydrate at 115°F for 8–10 hours, or until the cookies are firm on the outside and slightly chewy inside.
5. Decorate
- Drizzle with warmed coconut butter and sprinkle with rose petals or coconut flakes if desired. Allow to set before serving.
6. Store
- Keep in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
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