Thumbprint Cookies
Dough:
-1 medium zucchini, peeled and chopped
-2 C almond meal
-1/4 C raw honey
-1 tsp vanilla extract
-1/4 tsp cinnamon
-1 tsp orange zest
-1/2 tsp sea salt
-1/2 C raw nuts, finely chopped
Filling:
-1/2 C raspberries (thawed, frozen raspberries can be used)
-1/4 C raw honey
To make the dough: In a food processor, blend zucchini until pureed. Add almond meal and pulse until mixed. Transfer into a large bowl, add the honey, vanilla, cinnamon, orange zest, salt and mix well by hand. Chill dough in freezer for 20-30 minutes.
Shape into small balls by rolling between the palms of your hands. Roll each ball in chopped nuts and place on a lined dehydrator tray. Using your thumb, make an indentation into the center of each ball.
Dehydrate at 105 degrees for about 4 hours. Remove the liner. Dehydrate another 2-3 hours. Climate, temperature and humidity all affect dehydrating time. The cookies should be crispy on the outside and still moist inside.
To make the filling: Blend together raspberries and honey to make a jam. Fill the center of each cookie as it comes out of the dehydrator.
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