I’ve been tinkering with a raw cookie recipe. It has taken several batches to find the best proportions. I have to thank several of you who have submitted recipes to Raw Foods Thursdays, because your recipes were inspirational! If you haven’t yet seen this roundup of raw cookies, hop on over! Thanks for the great tips for making raw cookies moist and flavorful.
I love chocolate cookies. I could eat them all day. And with these healthy ingredients, I probably could.
With a tall glass of homemade almond milk they make a tasty breakfast.
Cookies for breakfast?
Even Max was tempted.
Raw Chocolate Crunch Cookies
by Heather
Ingredients:
- 1 c. almond pulp leftover from making almond milk
- 1/2 c. raw almond butter
- 1/2 c. oat groats, soaked overnight
- 1 1/2 c. buckwheat groats, soaked overnight (separated)
- 1 c. almond milk
- 1/2 c. grade B maple syrup
- 2 T. raw cacao powder
- 1/2 tsp. sea salt
- 1 c. coarsely chopped almonds
Directions:
1. Soak buckwheat groats and oat groats in two separate bowls overnight. Rinse well and drain.
2. Place the following ingredients in a food processor and process until combined: almond pulp, almond butter, soaked oat groats, 1/2 c. of the soaked buckwheat groats, almond milk, syrup, cacao powder, and sea salt.
3. Pour cookie batter into a large bowl and mix in the remaining buckwheat groats and chopped almonds with a spatula.
4. Use a small cookie scoop or tablespoon to drop cookie batter onto teflex dehydrator sheets.
5. Dehydrate at 115 degrees for 6-10 hours depending on desired chewy or crunchiness. If you like a crispy cookie, remove them from the teflex sheet and place them directly onto the mesh tray after a few hours.
Yields 3 dozen cookies
Readers, dish!
- Have you tried making raw cookies?
- What are your favorite ingredients?
- Cookies for breakfast? Yes or no?
- Gluten-Free Monday hosted by Heidi of One Creative Mommy
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.
- Keep it Real Thursdays hosted by France of Beyond the Peel
- Raw Foods Thursdays here at Gluten-Free Cat
- Wellness Weekends hosted by Ricki of Diet, Dessert & Dogs
- Healthy Vegan Friday hosted by Gabby of The Veggie Nook
We used to make a non-gluten-free version of these in college. Can you believe that we named them silly things like pigeon poop and cow cakes? Gross. I know. It was college! Thanks for your yummy-looking gluten-free version.
Heather, these look divine!! Off to share!
xo,
Shirley
Wow these look amazing! I really wish I hadn’t just started a sugar-free challenge…
Totally getting pinned though for when I welcome a little sweetness back in
Maybe not completely “raw” but coconut oil melted with chocolate and a mix variety of nuts and oats and unsweetened coconut is also delicious!
These look delicious! I’m always on the hunt for new ways to use almond pulp….I have so much of it! Thanks for sharing!
Aw, I love the kitty pic! Naturally, those chocolate goodies look great, too
These sound delish Heather!!! Yumm!
Thanks, Heather. That means a lot coming from you!!!
These look delicious. I don’t have a dehydrator, do you think I could make these in the oven set at 200 degrees. I know they won’t be considered raw anymore but they are still packed with nutritious ingredients. Think that might work?
Hi Heather,
I’m always so impressed by your amazing raw creations. These look so amazing. And you are really finding some great uses for your almond pulp!! Love that!!
I’m sharing this great recipe this week on AFW.
Hugs to you lovely lady,
-Am