Raw Chocolate Chip Cookies
It is sometimes best to make these in large batches. By the time they are fully dehydrated, someone may have already eaten most of them! One of the great challenges in preparing raw foods is the search to replace some very popular foods. Chocolate chips are one such example. Fortunately, a very talented chef I have worked with, Kristen Reyes, discovered this method.
Much is said about the dehydrator in this and other raw food cookbooks. You can certainly live without it: use an oven at the lowest setting with its door propped open, or go back to nature and lay your foods in the sun. But the truth is, dehydrators are inexpensive and easy to use, and fulfill a very important role in creative raw food recipes. Excalibur seems to be the most common and most useful at the moment.
Cooking Methoddehydrating, preserving
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, raw, soy free, vegan, vegetarian
Taste and Texturechocolatey, nutty, sweet
Type of Dishcookie, dessert
- 2½ cups fine cashew flour
- 1¾ cups oat flour
- ½ cup raw cacao powder
- ¼ cup water
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- 1½ teaspoons sea salt
- 1 cup + a few extra Raw Chocolate Chips (see following recipe)
- 1¾ cups cashews, soaked 1-2 hours
- 1 cup maple syrup
- 1 cup raw cacao powder
- ¼ teaspoon vanilla extract
- ½ teaspoon sea salt
To Make the Chocolate Chips:
Place all ingredients in Vita-Mix and blend until smooth. Place in piping bag and pipe chocolate chips onto Teflex sheet. Dehydrate overnight at 118 degrees. Keep in refrigerator in a sealed container until ready to use.
To Make the Cookies:
Mix all ingredients except chocolate chips in a medium-sized bowl by hand. Stir in 1 cup chocolate chips. Form into 3-inch cookies and press a few extra chocolate chips into the top of each cookie. Dehydrate (see Notes) on screens overnight at 118 degrees.
2008 Matthew Kenney