- 1 pint pureed strawberries (or blueberries)
- ½ cup shredded coconut, ground into a flour
- ¼ cup chia seeds, ground
- 1/3 cup maple syrup
- 2 cups rolled oats, ground into flour
- 1/3 cup grapeseed oil
- 1 tsp vanilla
- pinch sea salt
Grind the coconut in a coffee grinder or food processor until it is a fine powder. Do same for chia seeds and rolled oats. Place coconut, oats, chia seeds and sea salt in a mixing bowl. Add maple syrup, grapeseed oil and vanilla and mix well.
Drop by spoonful onto a dehydrator sheet (no Teflex sheet necessary) Press your thumb into center of each cookie to create an indentation.
Puree berries in a food processor or blender. Spoon into center of each cookie.
Dehydrate at 115 degrees for 6-8 hours.