Raw Blueberry Almond Cookies
Naturally sweetened, no-bake cookies made with almonds, raisins, and blueberries
Servings 120 cookies
Calories 17kcal
Ingredients
- 2 cups blanched almonds
- 1 cup raisins
- 2 cups fresh blueberries (1 pint / 12 ounces)
- Melted white and/or dark chocolate for drizzling (optional)
Instructions
- Place the blanched almonds and raisins in a large bowl and cover with 4 cups of water. Soak overnight, or for at least 8 hours. Drain the soaked almonds and raisins using a fine-mesh strainer. Do not rinse.
- Add the drained almonds and raisins to a food processor along with the blueberries. Puree until the mixture reaches a crumbly, slightly sticky texture. Avoid over-processing into a paste.
- Scoop the mixture by 1 teaspoon and drop onto dehydrator trays lined with parchment paper.
- Dehydrate at 115° F for 18–22 hours, flipping the cookies about halfway through, until completely dry and firm.
- Once fully dehydrated and cooled, drizzle with melted white or dark chocolate if desired. Allow chocolate to set before storing.
Video
Notes
Prep Time: 20 minutes (plus soaking time)
Soak Time: 8–12 hours
Dehydrate Time: 18–22 hours Store cookies in an airtight container in a cool, dark, and dry place for up to 6–12 months. Oven Method (No Dehydrator Required):
If you don’t have a dehydrator, these cookies can be made in the oven using a very low temperature.
1. Preheat the oven to 170° F (or the lowest temperature your oven allows).
2. Line a large baking sheet with parchment paper.
3. Drop the cookie mixture by 1 teaspoon onto the prepared baking sheet, spacing slightly apart.
4. Place the baking sheet in the oven and prop the oven door open slightly using a wooden spoon to allow moisture to escape.
5. Bake for 4–6 hours, flipping the cookies halfway through, until completely dry and firm to the touch. • If your oven runs hot, check the cookies after 3 hours to prevent browning.
6. Remove from the oven and let cool completely before storing or drizzling with chocolate, if using.
Note: Oven-dried cookies will not be technically raw, but they will still be naturally sweetened, vegan, and shelf-stable when fully dried.
Soak Time: 8–12 hours
Dehydrate Time: 18–22 hours Store cookies in an airtight container in a cool, dark, and dry place for up to 6–12 months. Oven Method (No Dehydrator Required):
If you don’t have a dehydrator, these cookies can be made in the oven using a very low temperature.
1. Preheat the oven to 170° F (or the lowest temperature your oven allows).
2. Line a large baking sheet with parchment paper.
3. Drop the cookie mixture by 1 teaspoon onto the prepared baking sheet, spacing slightly apart.
4. Place the baking sheet in the oven and prop the oven door open slightly using a wooden spoon to allow moisture to escape.
5. Bake for 4–6 hours, flipping the cookies halfway through, until completely dry and firm to the touch. • If your oven runs hot, check the cookies after 3 hours to prevent browning.
6. Remove from the oven and let cool completely before storing or drizzling with chocolate, if using.
Note: Oven-dried cookies will not be technically raw, but they will still be naturally sweetened, vegan, and shelf-stable when fully dried.
Nutrition
Calories: 17kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.1mg
