Interestingly, this recipe comes from Oh She Glows, which couldn't be a more perect website for me. I felt I could really relate to this individual and her story so much. If you get a chance, you should read about Angela Liddon and how her passion for cooking came along.
Raw Chocolate Chip Cookies (Click for Oh She Glow's Original Recipe)
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Rolled out homemade chocolate |
Ingredients
For the cookie dough:
- 1 (8-oz) pkg raw cashews
- 1/3 - 1/2 cup almond pulp
- 3/4 cup ground oats (rolled oats ground to a flour consistancy)
- 1/4 cup light agave nectar
- 2 teaspoon vanilla extract
- 1/4 cup coconut oil
Chocolate "chips"
For the chocolate chips:
- 2 Tablespoon coconut oil
- 1 cup cocoa powder (substitute 1/2 cup carob powder for sweeter, less bitter flavor)
- 1/4 cup light agave nectar
- 2 teaspoon vanilla
Directions
- To prepare the cookie dough: In a food processor, finely ground the cashews. Add the pulp, oats, agave nectar, vanilla, and coconut oil and gently pulse until a dough forms. Form the dough into a large balla nd chill in the refrigerator until ready to use.
- To prepare the chocolate chips: Mix all of the ingredients together in a medium bowl until a ball forms. Roll out onto parchment or wax paper (to avoid sticking) and place in the freezer for about 30 minutes. When chocolate is frozen, break into small pieces or "chips".
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To make the raw cookie: Mix the chocolate pieces into the dough. Roll into 1-2 inch balls. Place in a container with parchment or wax paper and refrigerator for at least 30 minutes to harden.
Mmmm.... cookie dough!! No need to worrry about
Salmonella with no eggs present! Woohoo! - Other options for this cookie.
- After rolling into balls, roll in coconut or dip in melted chocolate.
- Instead of rolling into balls, use a rolling pin to roll out the dough and use cookie cutters.
- Use other mix-ins: raisins, chopped dates, etc.
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