GF Recipes, Healthy Living, Raw Foods

Raw Chocolate Crunch Cookies

14 Comments 05 November 2012

Raw Chocolate Crunch Cookies

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


  • 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


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?
This recipe will be shared with:

Your Comments

14 Comments so far

  1. Heidi says:

    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.

  2. Heather, these look divine!! Off to share!


  3. 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 😉

  4. Blair says:

    Maybe not completely “raw” but coconut oil melted with chocolate and a mix variety of nuts and oats and unsweetened coconut is also delicious!

  5. Lauren says:

    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! :-)

  6. Alisa says:

    Aw, I love the kitty pic! Naturally, those chocolate goodies look great, too :)

  7. Heather says:

    These sound delish Heather!!! Yumm!

  8. 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?

  9. amber says:

    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,


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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