I don’t post cookie recipes on here often, but I tell you – I’m a cookie fan in small doses. The problem is finding a yummy cookie that is good for you, vegan, and gluten-free. It’s a pretty tall order. I could make more at home, but flour options are sometimes hard to come by and I usually only want a few – not 2 or 3 dozen in a batch.
I recently found a wonderful Raw Dessert book and it had a simple recipe for Chocolate Chip cookies. Now I know what you are thinking – Raw cookies? Without licking the bowl? How does this work?
Set your oven to a very, very low temp for a few hours or simply use a food dehydrator (my method). I made a small batch (only 7 cookies total) by halving the recipe and it turned out fantastic. This way, you “cook” the cookie, but all the nutritional enzymes remain.
Simple. Delicious. And (mostly) whole ingredients.
3 Ingredient Chocolate Chip Cookies:
Adapted from Raw Desserts by Erica Palmcrantz Aziz and Irmela Lilja
1 cup raw cashews
2.5 tbsp agave nectar or maple syrup (honey works well too if you prefer)
1 tbsp chocolate chip – you can also use cacao nibs to keep it raw
Blend cashews in a high-speed blender until powdery like flour. Add in sweetener of choice and blend until thick and smooth. Stir in chocolate chips. Form into balls and smash slightly to make a cookie shape. Place on dehydrator tray for 4-5 hours or until at desired texture – I liked mine a little soft and chewy. *You can also use the oven at 108 degrees for 8-12 hours.
make them in the morning enjoy them for dessert. Simple and easy. Healthy and whole.
What is your favorite healthy dessert?
Peace and Love,
Jessi
