I finally did it! I made raw cookies that aren’t dry! In fact, they are soft, moist, and delicious. And I must say that it was completely by accident. I was attempting to make these Banana Bread Protein Bites but with almond pulp instead of oats. While distracted, I added too much water to the batter. Instead of tossing the whole gloppy mess, I decided to scoop the dough into cookie shapes and see what happened in the dehydrator.
I love when my best recipes happen by accident!
I’ve made these Raw Chocolate Walnut Cookies several times now, tweaking and adjusting, and I think you’re going to love them. We do.
The recipe makes a lot of cookies, but we find that we fly through them. With the added protein powder, they’re great for pre-workout, post-workout, and grab-and-go snacks that have staying power. But you can very easily make half of the recipe.
Raw Chocolate Walnut Cookies
- 1 c. dates, soaked in 2 cups of water
- 2 T. chia seeds,soaked in 1/4 c. water
- 2 c. almond pulp leftover from making almond milk
- 1 3/4 c. walnuts, divided
- 4 bananas, broken into small pieces
- 1 c. chocolate protein powder (I use Sunwarrior Warrior.)
- 2 T. raw cacao powder
- 2 tsp. cinnamon
- 1 tsp. sea salt
- 2 c. water (use date water)
1. Soak dates in 2 cups of water and set aside for 30 minutes
2. Soak chia seeds in 1/4 cup of water and set aside.
3. Finely chop 3/4 cup of walnuts in the food processor and set aside in a small bowl.
4. Drain soaked dates, but save the water in a 2 cup measuring cup. If you are shy of 2 cups, add more water.
5. Place soaked dates, soaked chia seeds, almond pulp, 1 c. walnuts, bananas, protein powder, cacao, cinnamon, and sea salt into the bowl of the food processor fitted with a steel blade. As you process, pour 2 cups of date water through the chute.
6. Process until smooth, stopping to scrape down sides with a spatula if needed.
7. Using an ice cream scoop, scoop dough onto dehydrator trays lined with dehydrator sheets.
8. Press a spoonful of finely chopped walnuts onto the top of each cookie, flattening the cookie.
9. Dehydrate at 115 for 3-4 hours until firm enough to move remove from the dehydrator sheets and place directly on the mesh try. Continue dehydrating 8-10 hours more depending on desired softness of your cookies.
Makes 4 dozen cookies
- What happy accidents have you made lately?
- What do you do with your leftover almond pulp?