chocolate cookies

cashew nuts
zucchini (peeled)
fresh dates

cacao nibs (optional)

Put in blender and blend into a creamy mixture.

If you choose to have cacao nibs in your cookies, add these after the blending part (either in the mixture or on top of the cookies before dehydrating them).

Drop the mixture onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for about six hours or more.
They are finished when you decide they are. If you want them greasy, don't let them dehydrate too long.
This is what I like most, although you might need to store them in the fridge. They won't keep for too long as they contain more liquid. If you dry them fully, they will keep longer, and you can store them as you store other dried food.