Coconut Pecan Shortbread Cookies

With only four ingredients, you’ll love these cookies! (This recipe calls for a food dehydrator.) For key-lime shortbread cookies, add ½ cup lime juice and the zest from the limes.

1 pound pitted dates (about 2½ cups)

8 ounces unsweetened coconut (about 2½ cups)

8 ounces chopped pecans (about 2 cups)

1 pound gluten-free oats (about 2½ cups)

1. Soak the dates in 1 cup of water until soft. Place the dates and any unabsorbed liquid into a food processor (using the “S” blade) and process until a paste is created.

2. Scrape into a bowl and add the coconut, pecans and oats. Mix well with a wooden spoon, or I like to use my hands (with food service gloves) to make sure everything is fully incorporated.

3. Roll into balls or flatten into cookies and place on a Teflex sheet on a dehydrator tray and dehydrate at desired temperature.

4. Dehydrate for a few hours until dry to the touch, and then flip the cookies and dehydrate eight hours or more until desired level of crunchiness is reached (these will harden more as they cool). Store in an airtight container.

Note: If you don't have a dehydrator, bake for 45 minutes at 250 degrees F, then turn off the oven and leave the cookies in the oven for another hour.