Raw Blondie Cookies with Cinnamon & Raisins

Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 9-24 hrs dehydration

1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour
1/2 tsp cinnamon powder
1/4 cup desiccated coconut
2 tbsp raw coconut sugar
1/4 cup dried raisins
1 tsp orange zest
2 tbsp maple syrup
2 tbsp unroasted almond butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt
1/4 tsp baking soda

1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the raisins.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough as you want. (6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 9 hours for a soft cookie to eat immediately, or dehydrate at least 20-24 until fully dried for storage. Flip the cookies every 3 hours during the dehydration process.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.