Schisandra-frosted almond cookies recipe


  • Yield: 24 (¼-inch) thick cookies


Schisandra Berry Cream
  • ½ cup cashews (soaked 2–4 hours)
  • ¼ cup plus 1 tablespoon coconut oil
  • ½ cup strawberries, stems removed
  • ¼ cup raspberries
  • 1 teaspoon schisandra berry extract powder
  • 2 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • 1 teaspoon lemon juice
  • Few pinches of sea salt
Almond Maca Cookie
  • 2 cups almonds
  • ¼ cup coconut flakes, macaroon-cut or fine-cut
  • 2 tablespoons chia seeds (ground)
  • 2 tablespoons maca powder
  • 1 tablespoon lucuma powder
  • 1 teaspoon vanilla bean powder
  • 3–4 tablespoons raw honey, crystallized
  • ¼ teaspoon sea salt
  • 2–3 tablespoons pure water
How to Make It
  1. Drain and rinse the soaked cashews.
  2. Soften or melt the coconut oil in a glass jar placed in hot water, or over a double boiler.
  3. Place all ingredients, adding the coconut oil last (just before blending), into a high-power blender, and mix until smooth, using a tamper if necessary.
  4. Place the Schisandra Berry Cream into a bowl, and chill for a few hours, until set.
  5. For the Almond Maca Cookies
  6. Blend the almonds in a high-power blender to make a fine flour.
  7. Add the remaining Almond Maca Cookie ingredients to the blender, and mix until a crumbly dough forms. (Omit the water if making a refrigerator cookie, and not dehydrating.)
  8. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
  9. Cut into fun shapes with a knife or a cookie cutter.
  10. Place on dehydrator sheets, and dry at 145° for 2 hours, then lower the temperature to 115° for another 6–8 hours or until the desired consistency is reached (or simply chill the cookies until hardened).
  11. When the cookies are cooled completely, frost with the Schisandra Berry Cream just before serving.

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