Raw Pine Nut Butter Rosemary Lemon Cookies
I got a good deal on pine nuts recently, which almost never happens. I love them, they are so silky, buttery, and delicious and they make the perfect raw nut cheese. I used some of them to make a raw pine nut butter and OMG...it was the most heavenly stuff you can think of. Right up there with raw macadamia coconut butter. I consider both of these items a treat, and I savor every last smudge of them let me tell you...since pine nuts and macadamia nuts are a luxury and I am not made of money.
I could have just eaten that whole jar of pine nut butter as it was, but since I am not a pig, and since I like to get some use out of things that are a little spendy, I decided to make a few recipes with it.
The first of which was Raw Pine Nut Butter Rosemary Lemon Cookies. How I came up with that? Well I wanted some pine nut cookies in the fashion that peanut butter cookies were made. Soft, crave worthy cookies. But I wanted something a little more interesting than just plain pine nut butter cookies, so that is where the lemon and rosemary came in. Two of my favorite ingredients to use with pine nuts are lemon and rosemary, so voila! A delicious combination!
The dough was wonderful. Something that could have been eaten just as it was. I decided to stir in some golden raisins and more pine nuts for pops of sweetness and texture. I dehydrated them overnight to get more of a "baked" cookie texture, then decided they needed to be a little prettier, so I added a lemon glaze. They were simply heavenly! The texture was wonderful, soft, and buttery. They had a hint of tart lemon, the scent of rosemary and the flavor of pine nut. If you make raw pine nut butter, these are a must try. Sooo good! I don't want to keep anyone from making them though because of the price of pine nuts...so if you must, you may substitute raw cashew butter. They will not have the flavor of pine nuts of course, but you will still be able to enjoy the heavenly rosemary and lemon in the cookies.
3 1/2 cups raw coconut flour (home made is preferred*)
2 1/2 cup sprouted oat flour
3/4 cup ground flax seed
1 Tbsp ground psyllium husk
1 cup soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup lemon juice
2 Tbsp lemon zest
1/4 cup raw coconut nectar (or your choice liquid raw sweetener)
3/4 cup raw pine nut butter (recipe follows)
1/3 cup raw coconut butter (NOT oil), warmed to liquid
3 Tbsp fresh rosemary, chopped
1 cup golden raisins
1 cup raw pine nuts
1/4 cup raw coconut butter, warmed to liquid
2 tsp raw coconut nectar (or your choice liquid raw sweetener)
1/4 cup lemon juice
1 Tbsp lemon zest
filtered water as needed
For the dough, in a food processor, combine the coconut flour, oat flour, flax seed, psyllium husk, dates and salt, and process until the dates are very finely chopped and it is all well combined. Add the vanilla, lemon juice and zest, coconut nectar, pine nut butter, and coconut butter and process until smooth like dough. Add the rosemary and pulse until mixed in. Mix in the golden raisins and pine nuts. Roll into 18 balls, and place on a lined dehydrator sheet. Dehydrate at 115F for about 12 hours, or more firm, but still soft.
To make the glaze, whisk together all ingredients until smooth, adding a little filtered water as needed (it may seem clumpy at first, but it will smooth out, add water until it is a thick, but pourable glaze) and drizzle over the cookies (I like to put mine in a ziplock bag with the corner cut off and squeeze it out). Let the glaze set (it will happen faster if you pop them in the freezer for about 5 minutes). Store leftover cookies in a sealed container in the refrigerator.
*I prefer not to use store bought coconut flour because I find that it makes for drier not as tasty cookies. You can use it if you wish, but I can not guarantee you will end up with the same delicious result. To make your own coconut flour, simply buzz finely shredded dried coconut in a high speed blender for about 30 seconds until fine (but not too long or it will start to become butter).