This a rough recipe idea for you….

Lemon Ginger Oat Cookies

1 cup almond meal/flour
1 cup oats (blend to flour or keep whole, depends on what texture you want)
1/3 cup coconut flakes, shredded (again, blend or keep in larger pieces, depending on end texture)
1/4 cup coconut butter, softened (might need more, see how this blends)
Add the pulp from you lemon and ginger (I don’t know how much you have or how strong tasting it is so start with maybe a few Tbsp and work up)
1/4 tsp sea salt (this elevated the sweet flavor in the cookie)
1-2 tsp liquid stevia (taste test for sweetness level)
1 tsp vanilla extract (helps to balance flavors)

Optional: add dried cranberries? Or other dried fruits to increase sweetness if you want.

Preparation for chunky cookie:

In your blender (since you don’t have a food processor), break down the almonds to a small meal. Place in a medium bowl.
Add oats, coconut flakes, dried fruit, lemon & ginger pulp, and salt. Toss together.
In a small bowl combine; coconut butter, vanilla, and stevia. Mix well then add to the dry ingredients.
Get in their with your hands if you want and mix everything really well. Taste test and adjust flavoring.
Drop on teflex sheet that comes with the dehydrator.
Dry at 115 degrees for approximately 8-10 hours. Or until desired dryness is reached.

Preparation for creamier texture cookie:

In your blender (since you don’t have a food processor), Break down the almonds to a small/ flour like meal. Place in bowl.
Add oats and coconut flakes to the blender and break down to a flour. Add to almonds in the bowl.
In a small bowl combine; coconut butter, vanilla, and stevia. Mix well then add to the dry ingredients. Mix well then add to the dry ingredients.
Drop on teflex sheet that comes with the dehydrator.
Dry at 115 degrees for approximately 8-10 hours. Or until desired dryness is reached.

I really do appreciate your help thanks!

Let’s see if I can help you out…

Left over almond pulp is an amazing ingredient to have on hand! I wish I had an endless ample supply of it because I would use it all the time. I just don’t use enough of the milk end of it to create a stock pile. hehe I either freeze my pulp or dehydrate it and grind it to a flour. I use the “wet” pulp for recipes that I want to create a lighter texture in, like my raw breads. The dried and ground pulp, I use in cookie recipes mainly. BTW, you can do this with any nut pulp; walnuts, Brazil nut, pecan, etc. Great to get new and exciting flavor profiles.

Regarding the lemon and ginger… what form of them are referring to? I am getting lost as to what your end result is. Sounds like we are creating a completely new cookie here. To make life easier… please list out exactly what ingredients you are wanting or needing to use and I will help you come up with measurements. :)

In good health,
Patty

You know when I made those cookies back then, I didn’t soak them. It is always best to do so so help remove the phytic acid to make it easier for digesting. When you made the cookies did you just drop them on the dehydrator sheet and leave as is? Sometimes I leave them nice and high like that but most often I flatten them with the fingers. You can control the shape and size to fit your preference. But hard? hmmm, maybe they dehydrated to long? You can try to soften them up some by putting them in a sealed container with a wedge of apple. See if that helps. I hope this helps. :) My husband and I LOVE Hood River…hoping to have a home there during the summer! Have a great weekend, amie sue

So good to hear from you. :) Well shoot…I would give the coconut flour a shot. It will be a bit finer but I really don’t think it will mess up the texture much. It might impart a bit more coconut flavor but who’s to say that won’t taste good. If you are leery, cut the recipe in 1/2 so you can do a test run on it and if you do, please let me know how it turns out!