cookie - Raw Chocolate Chip Cookies

By tinathorn

Ingredients

• Chocolate Chips:
• 2 cups gluten-free, rolled oats
• 1 cup oat flour
• 1 tsp sea salt
• 1 cup cashew or almond butter
• 1/2 cup raw agave nectar
• 1/4 cup raw honey
• 1 1/2 tsp vanilla extract
• 1/4 cup raw cold pressed coconut oil
• 1 batch of chocolate chips
• 1/2 cup melted cacao butter (use a double boiler to melt)
• 1/4 cup raw cacao powder
• 1 Tbsp + 1 tsp mesquite powder
• 1 tsp agave nectar

Details

Servings 1
Adapted from rawfoodrecipes.com

Preparation

Step 1

1) To make your oat flour, place 1 cup of raw oats in the food processor and process until it becomes a fine powder. Don’t grind down the other 2 cups.  This is all for texture purposes.

2) In a food processor, fitted with the “S” blade, add the whole oats, oat flour and salt.  Pulse 2 times to mix in the salt.

3) Open the lid and add the nut butter, agave, honey and vanilla.  Process until mixed.

5) Transfer the batter to a bowl and hand mix in the chocolate chips until well incorporated.

7) Place the cookie on the mesh dehydrator sheet.

Dehydrate at 145 (F) degrees for 1 hour, then reduce to 115 (F) degrees and dry for an additional 8 + hours.  The cookies will be chewy and flexible.

1) Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.

3) In a double boiler gently melt the cacao butter until it is completely in liquid form.  Be very careful that you don’t overheat the pan.  As soon as the cacao started to melt I turned the burner off.

4) Once the cacao is melted completely, whisk the powders and agave into the cacao butter until thoroughly combined.

5) Take the pan off of the double boiler and set on a towel so it can start to cool.  This is not a time to get distracted.  Allow the chocolate to cool so it starts to thicken a bit.

7) Once the chocolate has started to firm pour it into the bag which is being supported by the glass.  Scrap the pan clean.

9) To make the chocolate tips hold the tip straight down onto the non-stick sheet, squeeze a little bit out, pressing down and then pulling up, taking the pressure off of the bag.  Make sure you have allotted enough uninterrupted time to make all the chips at once so your chocolate doesn’t get too thick in the piping bag.

10) Once you are all finished, place your tray in the freezer.