• 2 cups organic oat groats
• 1 cup raw pecans
• ½ cup firmly packed grated fresh apple (about 2 medium apples)
• 1 cup dried cranberries
• 1 cup dried raisins
• ½ cup pitted dates, roughly chopped
• 4 tablespoons organic unrefined coconut oil
• 3 – 4 tablespoons raw agave nectar depending on taste
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon alcohol-free vanilla extract
• 1 – 1 ½ tablespoons freshly grated lemon zest (1 medium lemon) depending on taste
• A pinch of Celtic sea salt

Make It Happen:

• Pulse the raw pecans a few times until roughly chopped. Empty them into a mixing bowl.
• Place the oats in the food processor with the cinnamon, ginger, vanilla, and sea salt and pulse a few times until well combined.
• Add in the dates, apple, lemon zest, and coconut oil and pulse again.
• Transfer this mixture to a large bowl and fold through the remaining ingredients until a thick, clustered “dough” forms.
• Tweak the flavors to taste. You might want more agave, cinnamon, or lemon zest.
• Form this dough into medium sized cookies and place on mesh dehydrator sheets.
• Dehydrate cookies at 100 degrees for 12 to 15 hours or more depending on your preference.
• This recipe yields 12 medium-sized dense chewy cookies. Alternatively, you could make 24 smaller cookies.

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