Chewy Cacao Gingerbread Cookies


2 cups golden flax seeds (ground fine)
1 cup almonds (ground fine)
1 cup soaked figs or raisins (blended till smooth)
1/4 cup healing honey
1 cup pure water or more if needed
1 apple (chopped)
3-4 oz. raw cacao bean pieces (ground fine)
2 tbs. mesquite pod meal
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbs. freshly grated ginger
2 pinches fine sea salt


Process everything in a food processor till smooth.

Add more ground golden flax seeds to thicken up the dough.

Taste the dough and adjust any seasonings if needed.

Knead the dough till nice and pliable. Cut it in half and wrap each half in parchment paper.

Let the cookie doughs refrigerate for 1-2 hrs or until well chilled. Once chilled, using a rolling pin, roll each dough into a flat rectangle or square. You can make it as thick as you want. The thicker the dough, the longer it will dry out and the chewier it will be.

For a crispy cookie roll the dough out as thin as possible.

You can cut the cookies into rounds, squares or even use a gingerbread cookie cutter.

Place your cookies on dehydrator trays that are lined with teflex sheets and dehydrate the cookies at 145 degrees F for 1-2 hrs and then bring down the temp. to 110 degrees F. for about 10-12 hrs. or until the desired consistency.

(It is recommended to dehydrate at 145 degrees F. in the Excalibur dehydrators only, the temp. of the food never reaches 145 degrees, so don’t worry about the enzymes, etc…)