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–+ servings
Ebonie Garnica

Chewy Apricot Coconut Dehydrator Cookies For Full GAPS

Chewy Full GAPS cookies made with dates, dried apricots, coconut and prepared peanut butter. About twenty-four quarter-inch cookies, dried on High for six hours.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 24 small cookies
Course: Full GAPS, Sweet Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted prepared peanut butter Ready before beginning. The linked homemade preparation uses cultured whey.
  • 2 cups pitted dates Without added syrup, sugar or other additives.
  • 1 cup soft dried apricots Without additives.
  • 1 cup plain unsweetened shredded coconut Approximately; add gradually until the dough can be rolled. A little less or more may be needed.
  • 1/2 teaspoon natural sea salt Omit if the peanut butter is already salted.
  • 1/4 cup filtered water Up to this amount, added one tablespoon at a time only if needed.

Equipment

  • Ninja BN801 food-processor bowl and chopping blade
  • Spatula
  • Measuring cups and spoons
  • Dehydrator with a High setting
  • Compatible dehydrator drying sheets
  • Covered glass container

Method
 

  1. Pulse the pitted dates and soft dried apricots in the food processor until finely chopped.
  2. Add the unsalted prepared peanut butter and sea salt. Process until the fruit and peanut butter form a cohesive paste. Omit this salt addition when using salted peanut butter.
  3. Add the shredded coconut gradually, pulsing until the dough is firm enough to roll into balls. Use the amount needed for that texture.
  4. If the dough becomes too dry to hold together, add filtered water one tablespoon at a time, using up to the amount shown.
  5. Take walnut-sized portions, roll into balls and flatten to about one-quarter inch thick. This recipe makes about twenty-four small cookies.
  6. Put the cookies on compatible dehydrator sheets, close together but not touching.
  7. Dry on High for about six hours. The finished cookies should be chewy. Cool before putting them into a covered container in the refrigerator.

Notes

Peanut Butter: Use the finished unsalted spread, not whole peanuts. The linked homemade preparation includes cultured whey, so cookies made with it contain that dairy ingredient. For a dairy-free option, choose peanut butter made without dairy; GAPS permits pure peanut butter without additives after peanuts have been introduced.
Salt: The half-teaspoon base addition is only for unsalted peanut butter. Omit it if the spread is salted.
Apricots: For very crisp home-dried apricots, soften three-quarters cup with one-quarter cup warm water before using, in place of the cup of soft dried apricots. This preparation water is separate from the optional processing water.
Texture: Add coconut gradually to reach a rollable dough. It can need a little less or more than the listed cup. Add processing water only as needed, a tablespoon at a time. The finished cookies are chewy.
Dehydrator: Use High on a machine labeled with that setting. For a temperature-dial machine, use the oven option below.
Oven Option: Bake the same flattened cookies on a parchment-lined baking sheet at 250°F for about one hour instead. The six-hour drying time on the card is for the dehydrator method.
Timing: About twenty minutes preparation plus six hours drying, with peanut butter completed beforehand. Cooling is additional.
Full GAPS: After peanuts, dried fruit and coconut are introduced. Contains peanuts and dairy when made with the linked whey-prepared spread. No eggs or added honey in the dough. Dried fruit still supplies sugar.
Storage: Cool, cover and refrigerate.

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