Mexican Margarita Cookies

Mexican Margarita Cookies

Mexican Margarita Cookies
I adapted The Whole Meal's popular and healthy raw Cinnamon Raisin Cookies for my friend, Kari L., for her Cinco De Mayo get together as she wanted to highlight fresh Mexican as well as healthier, in-theme desserts. This was a hit in testing with both kids and adults as it has just the right balance of sweet and salty with a punch of lime.
    Servings
    15-16cookies
    Cook Time
    4hours, mostly dehydrating time
    Meal Plan
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    Servings
    15-16cookies
    Cook Time
    4hours, mostly dehydrating time
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup raw almonds
    • 1cup pitted dates
    • 1 1/2teaspoon sea salt, divided
    • 6teaspoons fresh squeezed lime juice
    • 4teaspoon lime zest
    • 1/2teaspoon fresh squeezed orange juice
    • 1teaspoon orange zest
    • 1teaspoon coconut palm or date sugar
    • Zest of 1 lime
    Instructions
    1. Place the almonds in the bowl of a food processor. Process into a coarse meal. Slowly add the dates, 1 teaspoon of sea salt, and the following 4 ingredients (through orange zest) , until mixed well and sticky. Remove to a large bowl.
    2. Combine the coconut palm sugar and 1/2 teaspooon sea salt in small bowl. Set aside.
    3. Roll cookie dough mixture into 1” balls then flatten with the palm of your hand. Sprinkle the sugared topping evening among the cookies and then sprinkle them evenly with the lime zest, pressing the sugar and zest lightly into the dough.
    4. Dehydrate on trays (preferably on mesh - so you do not need to flip) at 135 degrees for 3-4 hours (they will be slightly firm but soft inside). If you do not have mesh liners, flip the cookies half way through to crisp outside evenly. Let them cool and store in an airtight container in the refrigerator.
    Recipe Notes

    * Try a mix of raw cashews and macadamia nuts in place of almonds.

    ** Start with 1 cup of dates, add the rest of the ingredients and if your dough is not sticky enough to roll into balls then add up to a 1/2 cup additional dates until you get the right consistency.

    *** If you have neither coconut palm nor date sugar, substitute light brown sugar in its place.

    If you do not have a dehydrator, try using your oven by putting on the lowest temperature, placing the flattened balls on a baking sheet, propping door a bit and check them at 15-20 minutes. I have never done them in my oven so I am taking a guess here and if you make them in the oven, give me a holler as to what worked for you.

    In sunny climates or during warmer months, you can place the flattened balls on a cookie sheet and leave directly in the sun. Check them in a couple hours for the right “bakedness”- crispy on outside but chewy on inside (you will want to flip them half way through to crisp evenly).

    I made an adult version of these cookies by soaking the lime rind in some tequila for a couple days prior to zesting. It gives the cookies just a hint of tequila flavoring but soak the rind as long as you can for a more pronounced taste of tequila. Add a few of the rinds in at the same time that you grind up the almonds and reduce the amount of lime zest called for in the recipe. If you want an even more tequila kick, add in a 1/4 cup of the tequila the rind had been soaking in!

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