CP267-FD - Food Dehydrator Cosori - Free user manual and instructions

Product Type	Food Dehydrator
Brand	Cosori
Model	CP267-FD
Number of Trays	6
Temperature Range	95°F - 165°F (35°C - 74°C)
Timer Settings	0.5 - 24 hours
Power Consumption	600W
Weight	11.5 lbs (5.2 kg)
Dimensions (L x W x H)	14.33 x 12.2 x 9.17 inches (36.4 x 31 x 23.3 cm)
Material	BPA-free plastic trays, stainless steel front
Functions	Dehydrating fruits, vegetables, herbs, jerky
Display	Digital touchscreen with timer and temperature control
Maintenance	Wash trays with warm soapy water; wipe exterior with damp cloth
Dishwasher Safe Trays	Yes, top rack
Safety Features	Auto shut-off, overheat protection
Spare Parts Available	Replacement trays, mesh sheets
Reparability	Trays replaceable; interior not user-serviceable
Warranty	2-year limited warranty
Noise Level	Less than 48 dB

Frequently Asked Questions - CP267-FD Cosori

How do I set the temperature and timer on my Cosori CP267-FD?

Press the Temp/Time button to toggle between temperature and timer settings. Use the + and - buttons to adjust. The range is 95°F to 165°F and 0.5 to 24 hours.

Can I dehydrate meat for jerky in this dehydrator?

Yes, the CP267-FD is suitable for making jerky. Set the temperature to 160°F (71°C) to ensure food safety, and dry until the internal temperature reaches 165°F (74°C).

Why is my dehydrator not turning on?

Check that the unit is plugged into a working outlet and the power cord is undamaged. Ensure the timer is set and the start button has been pressed. If the issue persists, contact Cosori support.

How do I clean the trays and the dehydrator?

Remove trays and wash them in warm soapy water or on the top rack of a dishwasher. Wipe the interior and exterior with a damp cloth. Do not immerse the main unit in water.

What is the recommended thickness for slicing fruits?

For even drying, slice fruits about 1/4 to 1/2 inch (6-12 mm) thick. Thinner slices dry faster, while thicker slices retain more moisture.

Can I use parchment paper or silicone mats in the dehydrator?

Yes, you can use parchment paper or silicone mats designed for dehydrators to prevent small items from falling through the trays. Ensure they are heat-safe up to 165°F.

How long does it take to dry herbs?

Herbs typically dry in 1-4 hours at 95°F-105°F (35°C-41°C). Check periodically as drying time depends on humidity and herb type.

What do the error codes on the display mean?

Common error codes are E1 (temperature sensor issue) and E2 (overheating). Unplug the unit, let it cool, and restart. If errors persist, contact customer service.

Can I stack more trays than the standard 6?

The CP267-FD is designed for up to 6 trays. Using additional trays may cause uneven drying and strain the fan. Do not stack more than 6.

Is the Cosori CP267-FD energy efficient?

Yes, it uses 600W and has a low power consumption compared to traditional ovens. The fan-circulated drying also reduces drying time, saving energy.

USER MANUAL CP267-FD Cosori

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CONTACT OUR CHEFS

Our helpful, in-house chefs are ready to assist you with any questions you might have!

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M-F: 9:00 am–5:00 pm PST/PDT

On behalf of all of us at Cosori,

Happy cooking!

Table of Contents

TIPS FROM THE CHEF

Tips from the Chef 4

Cheat Sheet 6

JERKIES

Beef Jerky 9

Candied Sweet and Spicy Bacon 10

Beef Teriyaki Jerky 11

Vietnamese Style Beef Jerky 11

Breakfast Bacon Jerky 11

Jalapeño Lime Jerky 12

Sriracha Honey Jerky 13

Chipotle Pork Jerky 14

Carolina Style Pork Jerky 14

Beef Bulgogi Jerky 14

Garlic Soy Jerky 15

Thai Curry Jerky 16

Smoky Maple Jerky 17

Jamaican Jerk Jerky 18

Balsamic Mustard Beef Jerky 19

Buffalo Beef Jerky 19

Brazilian BBQ Jerky 19

Sweet Heat Jerky 20

Peppered Jerky 21

Sweet and Sour Pork Jerky 22

Garlic Herb Tofu Jerky 22

Lemon Dill Fish Jerky 22

Dehydrated Egg Yolks 23

Smoked Salmon Jerky 24

Salmon Teriyaki Jerky 25

Cajun Cod Jerky 26

Spicy Sriracha Tofu Jerky 26

FRUITS

Honey Bourbon Peaches 28

Raspberry Tuile 29

Blackberry Tuile 29

Apricot and Peach Fruit Leather 29

Spiced Apple Chips 30

Grape and Plum Fruit Leather 31

Red Berry Fruit Leather 32

Black & Blue Berry Fruit Leather 32

Chocolate Covered Bananas 32

SNACKS

Zucchini Chips 34

Shawarma Kale Chips 35

Ranch Carrot Chips 36

Garlic Kale Chips 37

Dehydrated Potato Chips 37

Sweet and Spicy Almonds 37

Raw Corn Chips 38

Seed Crackers 39

Green Onion Garlic Crackers 40

SWEETS

Oatmeal Raisin Cookies 42

Almond Cookies with Chocolate 43

Almond Craisins Cookies 44

Chocolate Cashew Cookies 45

Tips from the Chef

This handy cookbook will illustrate how to get the most out of your Cosori Food Dehydrator.

CLEANING TRAYS

• Soak the trays in hot, soapy water for easy removal of food residue between the tray grooves.
• If you don't have a large enough sink to soak the trays, use a toothbrush to brush away food residue.
• To make cleanup easier, use parchment paper to line your trays while dehydrating.

CLEANING BASE

• Remove chunks of food that may have fallen onto the base.
• Dampen a clean washcloth with warm water. Use the washcloth to remove any food residue on the base of the dehydrator.

HANDLING STALE FOOD

• Do you have stale cookies, crackers, cereal, or chips? Missing that satisfying crunching sound? No problem. Re-crisp your stale foods with ease! Place them in a single layer on the dehydrator trays and dehydrate at 145°F for 1 to 2 hours.
• Thinking of throwing away that stale bread? Turn it into breadcrumbs by dehydrating the bread.

STORAGE

• Store your dehydrated foods in airtight containers, mason jars, or even freezer bags. Don't store directly in a metal container.
• If storing in freezer bags, make sure to remove as much air as possible before sealing.
  • After dehydrating, food will be warm. Before storing, make sure to let your food cool for 30 minutes to 1 hour.
• If any condensation forms in your containers, that means that your food was not dehydrated properly. Simply place it back in the dehydrator for additional time.
• Storage temperature should be 50^ F ( 10^ C) or lower.
• You can store dried fruit, vegetables, herbs, nuts, and bread for up to 1 year in the refrigerator or freezer.
• Dried meats, poultry, and fish should only be stored for 3 months if kept in the refrigerator, or up to 1 year in the freezer.

Tips from the Chef (cont.)

DEHYDRATING FOOD

• Adding lemon juice to fruits, like apples and bananas, can help prevent them from turning brown. Squeeze lemon juice over your fruits or let them sit in a solution of lemon juice and water for 5 minutes before dehydrating.
• Choose lean meats or cut the fat off fatty meats when making jerky. Fat can turn rancid and can affect the quality of your food.
• When dehydrating vegetables, be sure to blanch them for 1 minute first. Blanching will help them retain their color, flavor, and texture.
• Cut your food into evenly sized pieces. This will ensure that all pieces finish dehydrating at the same time. You can partially freeze meat for even slicing. A mandolin works best for slicing up vegetables or fruit.
• Avoid trying to dry food faster by increasing the temperature. This can lead to the outside over-drying and the inside unevenly dried.
• If the food seems soft or spongy, place the food back into the dehydrator for additional drying time. The ideal result is dry and firm.

DEHYDRATING GUIDE

Temperature Uses
95°F Herbs and Flowers
125°F Vegetables
135°F Citrus Peel
145°F Fruit and Fish
150°F Nuts and Seeds
165°F Meat, Root Vegetables, Fruit Rolls

Cheat Sheet

Fruits	Type Preparation Texture Dry Time (hours)
Apples Fruit Peel, core, and cut into rings Pliable 5-6
Apricots Fruit Cut in half, or slice and remove pit			Pliable	12-24
Bananas	Fruit Peel and cut into 1⁄4-inch-thick slices		Crisp 8-24
Cherries	Fruit	Cut in half and pit	Leathery	8-36
Cranberries	Fruit	Leave whole	Pliable	6-30
Dates	Fruit	Remove pit and slice	Leathery	6-24
Figs	Fruit	Slice	Leathery	6-24
Grapes	Fruit Leave whole	Pliable	8-38
Mangoes Fruit Remove skin and cut into 3⁄8-inch-thick slices			Pliable	6-16
Nectarines	Fruit Cut in half or slice and remove pit		Pliable	8-26
Peaches Fruit Peel, pit, and cut into slices Pliable 12-20
Pears	Fruit	Peel and slice	Pliable	10-24
Strawberries	Fruit Trim and cut into 3⁄8-inch-thick slices		Pliable	8-24
Orange Rind Citrus Peel Peel in long strings Brittle 8-16
Lemon Rind	Citrus Peel	Peel in long strings	Brittle	8-16
Lime Rind	Citrus Peel	Peel in long strings	Brittle	8-16

Herbs	Type Preparation Texture Dry Time (hours)
Chives Herb Chop	Brittle 6-10
Rosemary Herb Leave on stem	Brittle 6-10

Nuts	Type Preparation Texture Dry Time (hours)
Almonds Nut Soak for 8 hours Crunchy 8-24
Vegetables	Type Preparation Texture Dry Time (hours)
Asparagus Vegetable	Cut into 2-inch-long pieces Brittle 6-14
Brussels Sprouts Vegetable	Cut sprouts from stalk, then in half	Crisp 8-30
Broccoli Vegetable	Trim, cut, and steam till tender (3-5 minutes)	Brittle 6-20
Cabbage Vegetable	Core, trim, and cut into 1⁄8-inch strips	Leathery 6-14
Cauliflower Vegetable	Trim, cut, and steam until tender (3-5 minutes)	Leathery 6-16
Celery Vegetable	Cut stalks into 1⁄4-inch slices Brittle 6-14
Cucumber Vegetable	Cut into 1⁄2-inch-thick slices Leathery 6-18
Eggplant	Vegetable Trim and cut into 1⁄4-inch to 1⁄2-inch-thick slices	Brittle 6-18
Garlic	Vegetable Remove skin from clove and trim root end	Brittle 6-16
Green Beans	Vegetable Trim ends and steam blanch Brittle 8-26
Mushrooms	Vegetable Slice, chop, or leave whole Leathery 6-14
Onions	Vegetable Slice thinly or chop Brittle 8-14
Peas	Vegetable Blanch for 3-5 minutes Brittle 8-14
Peppers	Vegetable Remove seeds and cut into 1⁄4-inch-thick strips or rings	Brittle 6-14
Rhubarb	Vegetable Remove outer skin and cut into 1⁄8-inch-thick pieces	Brittle 8-38
Spinach	Vegetable Steam blanch until wilted Brittle 6-16
Tomatoes	Vegetable Remove skin and slice Leathery 8-24
Zucchini	Vegetable Slice into 1⁄8-inch-thick pieces Crisp 8-18
Beets	Root Vegetable	Blanch, cool, remove tops and roots, slice	Brittle 8-26
Carrots	Root Vegetable	Trim, cut, and steam until tender (3-5 minutes)	Leathery 6-12
Potatoes	Root Vegetable	Slice, dice or cut. Steam or blanch for 8-10 minutes	Brittle 10-14

Illustration of a steak with a decorative piece and leaf, set against a red background with wavy stripes (no text or symbols)

Jerkies

Assorted raw meat cuts on a wooden surface, no text or symbols visible

Beef Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round ½ cup Worcestershire sauce ½ cup soy sauce 1 tablespoon honey 1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices.
2 MIX the Worcestershire, soy sauce, honey, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the marinated beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Close-up of golden-brown fried meat strips on a bamboo mat, no text or symbols visible

Candied Sweet and Spicy Bacon

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

10 strips bacon
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons garlic chili sauce
2 teaspoons sesame oil
2 teaspoons mirin

1 CUT bacon strips into halves or thirds. Set aside.
2 COMBINE all ingredients into a bowl until well mixed.
3 PLACE the cut bacon and marinade into a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 PLACE the bacon evenly between the Cosori Food Dehydrator trays.
6 DRY at 165°F for 6 hours, or until done.

Beef Teriyaki Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds beef eye of round

12 cup soy sauce

14 cup light brown sugar

14 teaspoon ginger, grated

1 garlic clove, crushed

14 cup pineapple juice

1 CUT the beef across the grain into 5-mm-thick slices.

2 MIX the soy sauce, light brown sugar, grated ginger, garlic, and pineapple juice until well combined.

3 PLACE the beef and marinade in a sealable plastic bag and mix well.

4 MARINATE in the fridge for 12 hours or overnight.

5 DRAIN and then discard the marinade.

6 PLACE the marinated beef evenly between the Cosori Food Dehydrator trays.

7 DRY at 165°F for 6 hours, or until done.

Vietnamese Style Beef Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds beef eye of round

3 tablespoons Asian fish sauce

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.

2 MIX the fish sauce, soy sauce, lime juice, and brown sugar until well combined.

3 PLACE the beef and marinade in a sealable plastic bag. Mix well.

4 MARINATE in the fridge for 12 hours or overnight.

5 DRAIN and discard the marinade.

6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.

7 DRY at 165°F for 6 hours, or until done.

Breakfast Bacon Jerky

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 6 hours

10 strips applewood smoked bacon

14 teaspoon dried thyme

14 teaspoon dried sage

1 teaspoon light brown sugar

1 teaspoon ground fennel seeds

14 teaspoon crushed red pepper

1 / 8 teaspoon black pepper

1 / 8 teaspoon garlic powder

1 / 8 teaspoon onion powder

1 CUT bacon strips into halves or thirds. Set aside.

2 COMBINE all seasonings until well combined.

3 SPRINKLE the seasoning liberally on each side of the bacon.

4 PLACE the bacon evenly between the Cosori Food Dehydrator trays.

5 DRY at 165^ F for 6 hours, or until done.

Close-up of a wooden plate with a fork and a glass of beer in the background (no text or symbols visible)

Jalapeño Lime Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round
12 jalapeños, seeded
4 limes, juiced
1 cup fresh cilantro
4 green onions, chopped
2 garlic cloves
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon crushed red pepper
12 teaspoon black pepper

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 BLEND the jalapeños, lime juice, cilantro, green onions, garlic, salt, cumin, crushed red pepper, and black pepper in a blender or food processor until smooth.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165^ F for 6 hours, or until done.

Freshly cooked pork strips on a wooden cutting board, garnished with peaches and parsley (no text or symbols visible)

Sriracha Honey Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round
1 cup Sriracha
6 tablespoons honey
4 teaspoons rice wine vinegar 1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices.
2 MIX the Sriracha, honey, rice wine vinegar, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Chipotle Pork Jerky

YIELDS 2 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound pork tenderloin
1 can (7 ounces) chipotle adobo sauce
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon salt

1 CUT the tenderloin into 5-mm-thick slices. Set aside.
2 BLEND the chipotle adobo sauce, tomato paste, sugar, garlic powder, and salt together in a blender until smooth.
3 PLACE the sliced tenderloin and chipotle marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 PLACE the sliced pork evenly between the Cosori Food Dehydrator trays.
6 DRY at 158°F for 6 hours, or until done.

Carolina Style Pork Jerky

YIELDS 2 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound pork tenderloin
½ cup ketchup
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground mustard
½ teaspoon salt
12 teaspoon pepper

1 CUT the tenderloin into 5-mm-thick slices. Set aside.
2 MIX the ketchup, smoked paprika, garlic powder, onion powder, chili powder, ground mustard, salt, and pepper until well combined.
3 PLACE the sliced pork and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced pork evenly between the Cosori Food Dehydrator trays.
7 DRY at 158^ F for 6 hours, or until done.

Beef Bulgogi Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds beef eye of round
4 tablespoons soy sauce
4 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices.
2 MIX the soy sauce, brown sugar, sesame oil, garlic powder, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the marinated beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Close-up of dried, dark brown food items on a wooden cutting board with a green leaf and red peppers nearby (no text or symbols visible)

Garlic Soy Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round ^2/3 cup soy sauce 1 tablespoon Worcestershire sauce 4 teaspoons garlic powder ^1/4 cup light brown sugar ^1/_2 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX the soy sauce, Worcestershire, garlic powder, light brown sugar, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Close-up of a dark, textured brown object with scattered orange and white specks, possibly dried fruit or organic material (no text or symbols visible)

Thai Curry Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound pork tenderloin
3 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 lemongrass stalk, white part only, chopped
1 garlic clove
1 teaspoon brown sugar
2 tablespoons water
14 teaspoon salt

1 CUT the tenderloin into 5-mm-thick slices. Set aside.
2 BLEND together the curry paste, fish sauce, lemongrass, garlic, brown sugar, water, and salt in a blender or food processor until smooth.
3 PLACE the sliced tenderloin and Thai marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 PLACE the sliced pork evenly between the Cosori Food Dehydrator trays.
6 DRY at 158°F for 6 hours, or until done.

Close-up of sliced meat pieces on a dark surface, possibly fried pork ribs or deli, with no visible text or symbols.

Smoky Maple Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round
12 cup maple syrup
14 cup soy sauce
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
14 teaspoon black pepper

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX the maple syrup, soy sauce, liquid smoke, garlic powder, onion powder, salt, and black pepper until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165^ F for 6 hours, or until done.

Close-up of dried, irregularly shaped food items with yellowish speckles, possibly baked goods or organic products (no text or symbols visible)

Jamaican Jerk Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds top round beef
12 cup fresh lime juice
14 cup distilled white vinegar
2 tablespoons dark brown sugar
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons ginger, grated
1 teaspoon ground allspice
1 teaspoon cayenne pepper
12 teaspoon ground cinnamon
12 teaspoon smoke paprika
4 garlic cloves, grated

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX all of the ingredients until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Balsamic Mustard Beef Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds beef eye of round
1 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, crushed
1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices.
2 MIX the balsamic vinegar, olive oil, Dijon mustard, garlic, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165^ F for 6 hours, or until done.

Buffalo Beef Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds beef eye of round
1 cup buffalo wing sauce
1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices.
2 MIX the buffalo wing sauce and salt until well combined.
3 PLACE the beef and the marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165^ F for 6 hours, or until done.

Brazilian BBQ Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

2 pounds top round beef
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
4 garlic cloves, grated
½ cup lime juice
½ cup olive oil
1 teaspoon crushed red pepper

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX the cumin, oregano, onion powder, coriander, salt, black pepper, garlic, lime juice, olive oil, and crushed red pepper until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Close-up of sliced dark meat strips on a dark surface, garnished with red chili and green beans (no text or symbols visible)

Sweet Heat Jerky

YIELDS 2 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds beef eye of round
12 cup soy sauce
½ cup Worcestershire sauce
14 cup ketchup
4 teaspoons Dijon mustard
6 tablespoons light brown sugar
4 teaspoons smoked paprika
1 tablespoon chile powder
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX the soy sauce, Worcestershire, ketchup, mustard, brown sugar, smoked paprika, chile powder, cayenne pepper, garlic powder, onion powder, and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165^ F for 6 hours, or until done.

Close-up of raw meat pieces on a dark surface with visible sesame seeds (no text or symbols)

Peppered Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes DEHYDRATE: 6 hours

2 pounds top round beef ½ cup soy sauce ¼ cup Worcestershire sauce 2½ teaspoons black pepper ¼ teaspoon white pepper

1 CUT the beef across the grain into 5-mm-thick slices. Set aside.
2 MIX the soy sauce, Worcestershire, black pepper, and white pepper until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Sweet and Sour Pork Jerky

YIELDS 4 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound pork tenderloin
2 tablespoons fish sauce
14 cup lime juice
14 cup light brown sugar
1 medium shallot, grated
2 garlic cloves, grated
12 teaspoon black pepper
14 teaspoon salt

1 CUT the tenderloin into 5-mm-thick slices. Set aside.
2 MIX the fish sauce, lime juice, brown sugar, shallot, garlic, black pepper, and salt until well combined.
3 PLACE the sliced pork and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and then discard the marinade.
6 PLACE the sliced beef evenly between the Cosori Food Dehydrator trays.
7 DRY at 158^ F for 6 hours, or until done.

Garlic Herb Tofu Jerky

YIELDS 2 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound extra-firm tofu
14 cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper
12 teaspoon salt

1 CUT the tofu into 14 -inch-thick slices. Set aside.
2 MIX the balsamic vinegar, garlic powder, onion powder, basil, oregano, crushed red pepper, and salt until well combined.
3 PLACE the tofu and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced tofu evenly between the Cosori Food Dehydrator trays.
7 DRY at 160^ F for 6 hours, or until done.

Lemon Dill Fish Jerky

YIELDS 2 SERVINGS

PREP: 4 hours 5 minutes

DEHYDRATE: 8 hours

1 pound Alaskan cod fillet
1 lemon, juiced
1 teaspoon lemon zest
2 tablespoons olive oil
1 teaspoon dill
1 garlic clove, minced
A pinch salt

1 CUT the fish into 14 -inch-thick slices. Set aside.
2 MIX the lemon juice, lemon zest, olive oil, dill, garlic, and salt until well combined.
3 PLACE the fish and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 4 hours.
5 DRAIN and discard the marinade.
6 PLACE the sliced fish evenly between the Cosori Food Dehydrator trays.
7 DRY at 145^ F for 8 hours, or until done.

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Dehydrated Egg Yolks

YIELDS 6 SERVINGS

PREP: 96 hours

DEHYDRATE: 3 hours

1½ cups sugar

1 ^3 / _4 cups kosher salt

6 egg yolks

1 MIX the sugar and salt in a bowl until well combined.

2 SPREAD half of the salt and sugar mixture onto a 6x6-inch baking tray.

3 MAKE 6 indentations using the back of a tablespoon or measuring utensil. Place 1 egg yolk into each indent, then cover egg yolks using the rest of the salt and sugar mixture.

4 WRAP the baking tray tightly in plastic wrap and chill in fridge for 3 to 4 days.

5 REMOVE the egg yolks from the salt cure carefully and dunk them in a bowl of water.

6 GENTLY brush off excess salt and sugar.

7 PLACE the egg yolks evenly between the Cosori Food Dehydrator trays.

8 DRY at 140^ F for 3 hours.

9 KEEP in an airtight container or use them immediately to grate over pasta or vegetables.

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Smoked Salmon Jerky

YIELDS 2 SERVINGS

PREP: 4 hours 10 minutes

DEHYDRATE: 8 hours

1½ pounds salmon

12 cup soy sauce

1 tablespoon molasses

1 tablespoon lemon juice, freshly squeezed

2 teaspoons freshly ground black pepper

1 teaspoon liquid smoke

1 CUT the fish into 14 -inch-thick slices. Set aside.

2 MIX the soy sauce, molasses, lemon juice, black pepper, and liquid smoke until well combined.

3 PLACE the salmon and marinade in a sealable plastic bag. Mix well.

4 MARINATE in the fridge for 4 hours.

5 DRAIN and discard the marinade.

6 PLACE the sliced salmon evenly between the Cosori Food Dehydrator trays.

7 DRY at 145°F for 8 hours, or until done.

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Salmon Teriyaki Jerky

YIELDS 2 SERVINGS

PREP: 4 hours 10 minutes

DEHYDRATE: 8 hours

1 pound salmon

12 cup soy sauce

14 cup sugar

14 teaspoon ginger, grated

1 garlic clove, crushed

½ cup orange juice

1 CUT the fish into 14 -inch-thick slices. Set aside.

2 MIX the soy sauce, sugar, grated ginger, garlic, and orange juice until well combined.

3 PLACE the salmon and marinade in a sealable plastic bag. Mix well.

4 MARINATE in the fridge for 4 hours.

5 DRAIN and discard the marinade.

6 PLACE the sliced salmon evenly between the Cosori Food Dehydrator trays.

7 DRY at 145°F for 8 hours, or until done.

Cajun Cod Jerky

YIELDS 2 SERVINGS

PREP: 4 hours 10 minutes

DEHYDRATE: 8 hours

1 pound Alaskan cod fillet
1 lemon, juiced
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
14 teaspoon cayenne pepper
½ teaspoon black pepper
A pinch salt

1 CUT the fish into 14 -inch-thick slices. Set aside.
2 MIX the lemon juice, garlic powder, paprika, onion powder, cayenne pepper, black pepper, and salt until well combined.
3 PLACE the fish and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 4 hours.
5 DRAIN and discard the marinade.
6 PLACE the sliced fish evenly between the Cosori Food Dehydrator trays.
7 DRY at 145°F for 8 hours, or until done.

Spicy Sriracha Tofu Jerky

YIELDS 2 SERVINGS

PREP: 12 hours 10 minutes

DEHYDRATE: 6 hours

1 pound extra-firm tofu
1 / 4 cup soy sauce
2 tablespoons Sriracha
2 tablespoons honey
1 teaspoon garlic powder

1 CUT the tofu into 14 -inch-thick slices. Set aside.
2 MIX the soy sauce, Sriracha, honey, and garlic powder until well combined.
3 PLACE the tofu and marinade in a sealable plastic bag. Mix well.
4 MARINATE in the fridge for 12 hours or overnight.
5 DRAIN and discard the marinade.
6 PLACE the sliced tofu evenly between the Cosori Food Dehydrator trays.
7 DRY at 160^ F for 6 hours, or until done.

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Fruits

Wooden basket filled with golden, peaches, and nuts on a wooden surface with scattered fruits (no text or symbols visible)

Honey Bourbon Peaches

YIELDS 1 SERVING

PREP: 4 hours 10 minutes

DEHYDRATE: 16 hours

1 peach, peeled & cored
14 cup hot water
½ cup honey
3 tablespoons bourbon

1 SLICE the peaches 12 -inch-thick and place in a sealable plastic bag.
2 MIX together the hot water and honey until the honey dissolves. Then add the bourbon.
3 ADD the honey bourbon mixture to the peaches and marinate for 4 hours.
4 PLACE the sliced peaches evenly between the Cosori Food Dehydrator trays.
5 DRY at 145°F for 12 to 16 hours, or until done.

Raspberry Tuile

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 5 hours

1½ pounds raspberries

2 tablespoons white sugar

1 BLEND the raspberries and sugar in a blender on low speed until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165^ F for 3 to 5 hours, or until done.

Blackberry Tuile

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 5 hours

1½ pounds blackberries

2 tablespoons white sugar

1 BLEND the blackberries and sugar in a blender on low speed until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165^ F for 3 to 5 hours, or until done.

Apricot and Peach Fruit Leather

YIELDS 4 SERVINGS

PREP: 20 minutes

DEHYDRATE: 12 hours

3 apricots, peeled & seeded

3 peaches, peeled & seeded

1 tablespoon sugar

1 ADD the apricots, peaches, and sugar to a saucepot.
2 COOK the apricots and peaches on the stove at medium-low heat for 10 to 15 minutes, until they have softened.
3 BLEND with an immersion blender. If you use a regular blender instead, blend the fruits on low speed and gradually increase to high.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165^ F for 8 to 12 hours, or until done.
6 REMOVE the fruit leather carefully from the parchment paper after 6 hours.
7 PLACE the solidified fruit leather directly onto the tray and dry for the remaining time.

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Spiced Apple Chips

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 12 hours

2 red apples

12 lemon, juiced

1 tablespoon white sugar

1 teaspoon ground cinnamon

14 teaspoon nutmeg

½ teaspoon vanilla extract

1 PEEL AND CORE the apples, then slice into 14 -inch-thick slices.

2 MIX together the lemon juice, sugar, cinnamon, nutmeg, vanilla extract, and sliced apples until apples are evenly coated.

3 PLACE the apple slices evenly between the Cosori Food Dehydrator trays.

4 DRY at 145°F for 6 to 12 hours, or until done.

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Grape and Plum Fruit Leather

YIELDS 4 SERVINGS

PREP: 20 minutes

DEHYDRATE: 12 hours

5 plums, cored & seeded
1 bunch red grapes, seedless
2 tablespoons sugar

1 ADD the plums, grapes, and sugar to a saucepot.
2 COOK the plums and grapes on the stove at medium-low heat for 10 to 15 minutes, until the plums and grapes have softened.
3 BLEND with an immersion blender. If you use a regular blender instead, blend the fruits on low speed and gradually increase to high.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.
6 REMOVE the fruit leather carefully from the parchment paper after 6 hours.
7 PLACE the solidified fruit leather directly onto the tray and dry for the remaining time.

Red Berry Fruit Leather

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 12 hours

1 pound strawberries

12 cup raspberries

1 teaspoon vanilla extract

1 BLEND all the ingredients together in a blender on low speed until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165^ F for 8 to 12 hours, or until done.

Black & Blue Berry Fruit Leather

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 12 hours

1 pound blueberries

12 cup blackberries

1 BLEND the berries together in a blender on low speed until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until liquified.
4 POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.

Chocolate Covered Bananas

YIELDS 2 SERVINGS

PREP: 10 minutes

DEHYDRATE: 16 hours

1 banana, thinly sliced

4 ounces bittersweet chocolate

Sea salt, for sprinkling

1 PLACE the sliced bananas evenly between the Cosori Food Dehydrator trays.
2 DRY at 145^ F for 12 to 16 hours, or until done.
3 MELT the chocolate in a microwave safe bowl in 30 second intervals. Mix between every interval, until chocolate is completely melted.
4 DIP AND COAT the dehydrated bananas slices in the melted chocolate.
5 SPRINKLE the chocolate covered bananas with sea salt and allow to cool and harden.

Illustration of a carrot with white flowers and a leafy top, set against a solid red background (no text or symbols)

Snacks

A bowl of sliced yellow squash with a halved topping, placed on a blue patterned plate with a wooden tablecloth and blurred background objects.

Zucchini Chips

YIELDS 4 SERVINGS

PREP: 10 minutes

DEHYDRATE: 12 hours

2 zucchini

1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
12 teaspoon salt

1 SLICE the zucchini into 14 -inch-thick slices.
2 COMBINE all ingredients together with the zucchini in a bowl and mix well.
3 PLACE the zucchini slices evenly between the Cosori Food Dehydrator trays.
4 DRY at 165^ F for 12 hours, or until done.

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Shawarma Kale Chips

YIELDS 4 SERVINGS

PREP: 5 minutes

DEHYDRATE: 13 hours

4 ounces kale, chopped

2 teaspoons olive oil

1 teaspoon cumin

½ teaspoon garlic powder

12 teaspoon cinnamon

½ teaspoon ground coriander

½ teaspoon smoked paprika

12 teaspoon salt

14 teaspoon ground cardamom

1 COMBINE all ingredients in a bowl and mix well.

2 PLACE the kale evenly between the Cosori Food Dehydrator trays.

3 DRY at 135°F for 12 to 13 hours, or until done.

4 STORE in an airtight container for up to 1 week.

Close-up of dried yellow herbal slices in a wooden bowl on a wooden surface (no text or symbols visible)

Ranch Carrot Chips

YIELDS 6 SERVINGS

PREP: 8 minutes

DEHYDRATE: 12 hours

3 large carrots, peeled

1½ tablespoons water

1 packet ranch dressing seasoning

1 PEEL the carrots into ribbons using a vegetable peeler and place the carrot ribbons into a large bowl.

2 TOSS the carrots with the water and ranch dressing seasoning.

3 PLACE the carrots evenly between the Cosori Food Dehydrator trays.

4 DRY at 145°F for 8 to 12 hours, or until done.

Garlic Kale Chips

YIELDS 4 SERVINGS

PREP: 5 minutes

DEHYDRATE: 13 hours

4 ounces kale, chopped

2 teaspoons olive oil

2 teaspoons garlic powder

1 tablespoon Parmesan, grated

12 teaspoon salt

1 COMBINE all ingredients in a bowl and mix well.
2 PLACE the chopped kale evenly between the Cosori Food Dehydrator trays.
3 DRY at 125^ F for 12 to 13 hours, or until done.
4 STORE in an airtight container for up to 1 week.

Dehydrated Potato Chips

YIELDS 2 SERVINGS

PREP: 40 minutes

DEHYDRATE: 10 hours

1 large russet potato, peeled

4 cups boiling water

1 teaspoon lemon juice

Nonstick cooking spray

14 teaspoon salt

1 SLICE the peeled potatoes on a mandolin into 1-mm-thick slices.
2 ADD the slices to a large bowl with the hot water and lemon juice.
3 SOAK the potato slices in the mixture for 30 minutes.
4 REMOVE the potato slices and pat dry with a paper towel.
5 SPRAY the potato slices lightly with nonstick cooking spray and sprinkle salt on them.
6 PLACE the potatoes evenly between the Cosori Food Dehydrator trays.
7 DRY at 160^ F for 10 hours, or until crispy.

Sweet and Spicy Almonds

YIELDS 2 SERVINGS

PREP: 8 hours 5 minutes

DEHYDRATE: 24 hours

12 pound raw almonds

4 cups water

1% teaspoons salt

1 tablespoon white sugar

½ teaspoon cayenne pepper

1 / 8 teaspoon black pepper

1 SOAK the almonds in the water and 1 teaspoon of salt for 8 hours.
2 STRAIN the nuts and pat dry.
3 TOSS the nuts in the remaining salt, sugar, cayenne pepper, and black pepper until the nuts are evenly coated.
4 SPREAD the nuts evenly on the Cosori Food Dehydrator trays.
5 DRY at 150^ F for 24 hours, or until done.

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Raw Corn Chips

YIELDS 4 SERVINGS

PREP: 15 minutes

DEHYDRATE: 12 hours

2 ears corn, husked
^3/_4 cup golden flaxseed
14 cup water
1 teaspoon salt
14 teaspoon garlic powder

1 CUT the kernels from the ears of corn.
2 ADD the corn kernels, flaxseed, water, salt, and garlic powder to a food processor and purée until smooth.
3 CUT 2 pieces of parchment paper so that they match the size of the Cosori Food Dehydrator trays.
4 SPREAD the batter over the parchment-lined trays to 18 -inch thickness.
5 DRY at 165^ F for 8 to 12 hours, or until crispy.
6 REMOVE the cracker carefully from the parchment paper after 6 hours.
7 PLACE the crackers directly onto the tray and dry for the remaining time.

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Seed Crackers

YIELDS 4 SERVINGS

PREP: 5 minutes

DEHYDRATE: 12 hours

14 cup flaxseed
14 cup chia seeds
1 cup pumpkin seeds
½ cup sesame seeds
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
14 teaspoon cayenne pepper
14 teaspoon black pepper
1 cup water

1 MIX all of the ingredients in a large bowl.
2 ALLOW the the seeds to absorb the water, about 3 minutes.
3 CUT 2 pieces of parchment paper so that they match the size of the Cosori Food Dehydrator trays.
4 SPREAD the batter over the parchment-lined trays to 18 -inch thickness.
5 DRY at 165°F for 8 to 12 hours, or until crispy.
6 REMOVE the cracker carefully from the parchment paper after 6 hours.
7 PLACE the crackers directly onto the tray and dry for the remaining time.

Close-up of baked rice cakes with visible seeds and grains, arranged on a white surface (no text or symbols)

Green Onion Garlic Crackers

YIELDS 4 SERVINGS

PREP: 15 minutes

DEHYDRATE: 12 hours

1 tablespoon olive oil
5 scallions, root ends cut off & discarded
2 garlic cloves
1 cup water
1 teaspoon salt
¼ teaspoon black pepper
2 cups flaxseed

1 HEAT a frying pan on the stove on medium-heat for 5 minutes.
2 ADD the olive oil and allow to heat up for 15 seconds, then add the scallions and garlic cloves.
3 COOK the garlic until lightly brown. Remove and set aside.
4 COOK the scallions on each side until brown, about 5 minutes. Set aside.
5 BLEND the garlic, scallions, water, salt, and pepper until smooth.
6 ADD the flaxseed to the blended mixture. Set aside.
7 CUT 2 pieces of parchment paper so that it fits the size of the Cosori Food Dehydrator trays.
8 SPREAD the batter over the parchment-lined trays to 18 -inch thickness.
9 DRY at 165^ F for 8 to 12 hours, or until crispy.
10 REMOVE the cracker carefully from the parchment paper after 6 hours.
11 PLACE the crackers directly onto the tray and dry for the remaining time.

Illustration of a glass of red juice with a straw, accompanied by sliced watermelon slices and a rose (no text or symbols)

Sweets

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Oatmeal Raisin Cookies

YIELDS 12-16 COOKIES

PREP: 15 minutes

DEHYDRATE: 12 hours

1 cup quick rolled oats
1 cup raw pecans
^3/_4 cup raisins
½ cup pumpkin seeds
14 cup maple syrup
2 tablespoons coconut oil
½ teaspoon ground cinnamon
14 teaspoon ground ginger
14 teaspoon ground allspice
12 teaspoon ground clove
A pinch salt

1 PUT all the ingredients in a food processor and blend until combined.
2 FORM the dough into tablespoon-sized balls, then place on parchment paper.
3 PLACE another sheet of parchment paper on top and flatten to 14 -inch thickness.
4 REMOVE cookies from the double parchment paper, then place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the remaining time.
8 STORE cookies in an airtight container or serve immediately.

Stack of hard-text-wrapped cookies with nuts on a wooden surface (no text or symbols visible)

Almond Cookies with Chocolate

YIELDS 10-12 COOKIES

PREP: 15 minutes

DEHYDRATE: 12 hours

1 cup almond butter
1 cup shredded coconut
½ cup pistachios
12 cup dark chocolate chips

1 ADD all the ingredients into a food processor and blend until well combined.
2 FORM the dough into tablespoon-sized balls, then place on parchment paper.
3 PLACE another sheet of parchment paper on top and flatten to 14 -inch thickness.
4 REMOVE cookies from the double parchment paper, then place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the remaining time.
8 STORE cookies in airtight container or serve immediately.

Stack of golden-brown cookies with red berries, served on a blue textured cloth (no text or symbols visible)

Almond Craisins Cookies

YIELDS 12-16 COOKIES

PREP: 15 minutes

DEHYDRATE: 12 hours

1 cup almond butter
1 cup shredded coconut flakes
½ cup walnuts, chopped
12 cup craisins

1 ADD all the ingredients into a food processor and blend until well combined.
2 FORM the dough into tablespoon-sized balls, then place on parchment paper.
3 PLACE another sheet of parchment paper on top and flatten to 14 -inch thickness.
4 REMOVE cookies from the double parchment paper, then place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the remaining time.
8 STORE cookies in airtight container or serve immediately.

Close-up of chocolate cookies on a wooden board, with a green patterned cloth in the background (no text or symbols visible)

Chocolate Cashew Cookies

YIELDS 12-16 COOKIES

PREP: 15 minutes

DEHYDRATE: 12 hours

2 cups unsalted cashews

12 cup cocoa powder

14 cup maple syrup

½ teaspoon ground cinnamon

14 teaspoon ground nutmeg

1 teaspoon vanilla extract

12 teaspoon kosher salt

1 ADD all ingredients into a food processor and blend until well combined. It is okay if there are small chunks of cashews.
2 FORM the dough into tablespoon-sized balls, then place on parchment paper.
3 PLACE another sheet of parchment paper on top and flatten to 14 -inch thickness.
4 REMOVE cookies from the double parchment paper, then place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the remaining time.
8 STORE cookies in airtight container or serve immediately.

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More Cosori Products

If you're happy with this food dehydrator, the line doesn't stop here. Check out www.cosori.com for a line of all our beautiful and thoughtfully designed cookware. They might be right at home in your kitchen, too!

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