Nutritious, high fiber cookie

I wanted a raw cookie, made out of leftover almond pulp, that tastes like the traditional peanut butter cookie and came up with this quick and easy recipe.  I dried the almond pulp in a dehydrator.  If you do not have a dehydrator, you can dry it in an oven overnight with the oven light on.  This cookie recipe is not all raw, but you can substitute a raw nut butter, like raw almond butter or raw walnut butter, to make it all raw.  We wanted peanut butter cookies, so I used peanut butter.  Peanut is a legume and, unless you are allergic to them, can be eaten raw.  However, since they are difficult to digest, I used lightly roasted peanuts for this recipe. Everyone likes it and kids love it!

SEMI-RAW PEANUT BUTTER COOKIES
1 1/2 cups dried almond flour (this is dried leftover pulp after making almond milk)
1/2 teaspoon high quality, high mineral salt like Utah Red or Himalayan salt
1/2 c. freshly made peanut butter (some grocery stores offer peanut butter freshly ground in machines while you wait)
1/4 c. raw honey
Mix together the almond flour and salt.  Add the peanut butter and honey and mix really well.  Form into balls and then pat out into little cookie sized patties.  Dip a fork in a little pure vanilla extract and press cookies to further flatten them.  Dry them in a dehydrator at the lowest temperature or put them in the oven with the oven light on.  Drying times vary depending on the weather.  In the summer, it takes about an hour in my dehydrator.  Anything cooked over 115 degrees is considered a cooked food. My dehydrator has a very low setting beginning at 85 degrees.  I avoid going beyond 95 degrees.