ROCKIN’ RAW

BEST RAW CHOCOLATE CHUNK COOKIES

BEST RAW CHOCOLATE CHUNK COOKIES

My daughter and I began our journey into Raw Veganism two years ago and we haven’t looked back! There is something primal and sensorial-y satisfying about raw food that makes us happy.

Preparing raw food requires less utensils and more hands and fingers—and intuition. That is why I don’t bother about measuring cups and spoons. I prefer to go by taste and feel.

Here is a very delicious and entirely nutritious raw cookie recipe.

My daughter loves them for breakfast.

BEST RAW CHOCOLATE CHUNK COOKIES

Combine in a bowl:

1 part oatmeal + a pinch of Celtic grey sea salt (ground into flour)

1 part raw almonds (ground into flour)

(The Magic Bullet with the single blade attachment works perfectly for grinding.)

Add:

Coconut Nectar or Agave Nectar to taste

(FYI—coconut nectar doesn’t spike blood sugar like most sweeteners)

A small amount of cacao butter or coconut oil (optional)

Juice of a freshly squeezed orange—enough to bind the mixture and form a workable dough

Rind of an organic orange

Vanilla bean (ground) to taste

RAW CHOCOLATE MOUNTAIN

RAW CHOCOLATE MOUNTAIN

Chunks of Raw Chocolate (I prefer Giddy YoYo Orange, Maca, or Salted Vanilla bars) broken into chunks.  You can also use cacao nibs for more of a chocolate chip cookie feel.

Form into balls and place on a dehydrator sheet. Dehydrate at 105 degrees until cookies are crispy on the outside, chewy on the inside, and the chocolate is warm and melted. A few hours is all they’ll need—if they last that long. Most of the time my daughter just eats the dough!

Let me know how yours turn out!

©Robin Skelhorn