Raw Recipes for Delicious Cookies
Besides the out-of-this-world flavors, one of the best things about raw desserts is that they’re made without any refined sugars and flours. All you need is a dehydrator and a little patience. In this guide, you’ll find recipes for three delectable, satisfying cookies that are sure to impress!
Frosted Almond Butter Cookies
Worth their time in the dehydrator, these almond butter cookies with creamy chocolate frosting are beyond gratifying.
Yield: 14 cookies
Prep time: 15 minutes
Dehydrate time: 48 hours
Serving size: 1 cookie
1¼ cup almond butter
1 cup gala or other red apple, peeled and diced
6 dates, pitted and soaked at least 30 minutes
¼ cup date soak water
Pinch cinnamon
¼ cup raw cacao powder
3 TB. agave nectar
1 TB. coconut oil
- Place almond butter, apple, dates, date soak water, and cinnamon in a food processor fitted with an S blade. Process on high speed for 20 to 40 seconds or until lumps smooth out.
- Using a spoon or a small scooper, scoop batter onto 2 Teflex-lined dehydrator trays in small founds. You want them thin, about ¼ inch thick. Drag a fork across them, making that distinctive peanut butter cookie cross-hatch.
- Dehydrate at 145°F for 2 hours. Reduce heat to 110°F and dehydrate for 22 more hours. Remove from Teflex and continue dehydrating for another 24 hours.
- Meanwhile, in a small mixing bowl, whisk together cacao powder, agave nectar, and coconut oil until smooth and creamy. Using a rubber spatula or a butter knife, frost cookies. Serve immediately or chill for 20 minutes before serving. Store in an airtight container in the refrigerator for up to 5 or 6 days.
New-Fashioned Chocolate-Chip Cookies
With a genuine cookie dough taste, these delightful treats combine two favorite foods—chocolate and almonds.
Yield: 12 cookies
Prep time: 15 minutes
Soak time: 1 hour minimum
Dehydrate time: 10 hours
Serving size: 1 cookie
½ cup buckwheat groats, ground into flour
1 cup almonds, ground into flour
6 TB. agave nectar
2 tsp. vanilla extract
4 tsp. coconut oil
Pinch salt
¼ cup almonds, macadamia nuts, or your favorite nut, soaked at least 1 hour, and chopped
2 TB. cacao nibs
- Place buckwheat flour, almond flour, agave nectar, vanilla extract, coconut oil, and salt in a food processor fitted with an S blade. Process on high speed for 25 seconds or until thoroughly incorporated.
- Transfer to a medium mixing bowl, and stir in almonds and cacao nibs.
- Scoop batter onto a parchment-lined baking sheet or serving plate. Either chill for at least 30 minutes, or flatten to circles about ¼ inch high and 2½ inches in diameter and dehydrate at 110°F for 12 to 15 hours. Flip halfway through and remove the Teflex.
Variation: Replace cacao nibs with raisins, or your favorite dried fruit.
Trail Mix Cookies
These cookies are a delicious raw treat with the classic trail mix ingredients—fresh seeds, nuts, and dried fruit. Great for breakfast!
Yield: 12 cookies
Soak time: 2 hours minimum
Prep time: 15 minutes
Dehydrate time: 12 to 15 hours
Serving size: 1 cookie
½ cup almonds, soaked at least 2 hours
½ cup macadamia nuts, soaked at least 2 hours
¼ cup pumpkin seeds, soaked at least 2 hours
¼ cup sunflower seeds, soaked at least 2 hours
⅓ cup raisins
1½ cups banana, peeled and sliced (about 2 medium bananas)
1 TB. tahini
2 TB. agave nectar
¼ tsp. cinnamon
Pinch salt
- Drain and rinse well almonds, macadamia nuts, pumpkin seeds, and sunflower seeds. Place almonds and macadamia nuts in a food processor fitted with an S blade. Process, starting on low speed and increasing to high speed, for 15 to 20 seconds or until crumbly. Transfer to a medium mixing bowl.
- Place pumpkin and sunflower seeds in the food processor and process on low speed for 10 seconds or until chopped up. Add to mixing bowl with nuts. Add raisins and stir.
- Place banana, tahini, agave nectar, cinnamon, and salt in the food processor and process son high speed for 20 seconds or until smooth and silky. Mix with nuts and seeds.
- Scoop 12 cookies onto 2 Teflex-lined dehydrator trays using a spoon or scooper. Dehydrate at 110°F for 12 to 15 hours. Flip halfway through and remove the Teflex. Eat immediately or store in an airtight container in the refrigerator for 3 or 4 days.
Variation: This recipe is fun to play with. Keep the general quantities of wet and dry the same, and you can change the ingredients as you like.
Whether you’re eating a completely raw diet, are a vegan, or just want a healthy snack alternative, these yummy cookies fit the bill. Have fun, and happy baking!
From The Complete Idiot’s Guide to Eating Raw by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray
