“Chocolate, Chocolate Chip” Cookies Raw!
I had a craving, late last night and it turned into a great raw food recipe for chocolate, chocolate chip cookies! The secret ingredient in these is zucchini. It adds nutrition and moisture but no flavor. Walnuts, of course are very healthy but optional in this recipe. You can add cacao nibs but taste them first so you are sure you like the flavor they impart. Really, they are cacao, cacao nib cookies!
Chocolate, Chocolate Chip Cookies
- 1 cup Pureed Zucchini
- 1/3 cup Agave or liquid sweetener of choice
- 1/2 cup Coconut Butter
- 1 cup Raw Oat Flour
- 1.5 cups Raw Flaked Oats
- 1/2 cup Cacao Powder
- 1/2 teaspoon Cinnamon
- 1/2 cup chopped Walnuts (optional)
- 1/2 cup Cacao Nibs (see above)
- Combine zucchini puree (simply puree zucchini in your food processor), agave and coconut butter in food processor. Blend well.
- Mix together oat flour, cacao, and cinnamon. Stir in wet mixture. Combine well.
- Stir in oats, optional walnuts and optional cacao nibs. Mix well.
- Press into cookie shapes and dehydrate for 30 minutes at 140, reduce heat and dehydrate for 4-5 more hours at 115. Don’t worry about the higher heat to start, the food temp doesn’t go above 115 and it reduces your dehydration time.
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Susan wrote on April 12, 2010
Yes…I wrote an entire reply. Both Xagave and Madhava agave have responded. I think the article was very irresponsible and not backed up by any cited resources. I feel badly for the people who are making high quality product that is raw and has nutrients in it. You can read more here: http://www.rawmazing.com/articles/agave-hero-or-villain/
Stacey wrote on April 12, 2010
Dear Bitt,
Telling Susan what *you* want her to do/make doesn’t really help anyone out here.
Susan’s recipes are great. They don’t all have oats. Yes, some of them do and yes we know oats aren’t your favorite, but it really doesn’t help the community of people here when you come and complain about it. We’re all learning, all trying to help one another here.
Have you read Susan’s “Reasonably Raw” post, by chance, Bitts? It talks about how most of us are not perfect, and how we’re only doing our best in the raw food world.
Also, I hear there are other raw food blogs out there that you can visit when the ones on this site don’t match exactly what you’re looking for each week. You could also create some of your own recipes you like and put them on your own raw blog.
Please consider all these things for the future and try be helpful and encouraging here. Thank you.
Diane wrote on April 12, 2010
sounds delicious! I wonder if you could make your own raw “chocolate chips” the way they make the raw candy bars with cacao butter for the firm, waxier consistency at room temp. That would be a lot of work, but could replace the nibs if you didn’t like the texture and bitterness of the nibs. Personally, I learned to appreciate “bitter” flavors.
I haven’t been reading the blog as much lately, and I can’t remember if you’ve addressed some of the concerns coming up about agave. I’m on Dr. Mercola’s mailing list, and he had an article recently that had a lot of warnings about it, and that it’s a marketing spin that’s made it so popular. I’m on the fence until I see more unbiased research. I heard a piece on “Science Friday” a few weeks ago about an ongoing study on the concentrated mineral & antioxidant content of maple syrup that’s made me appreciate that non-raw tree sap a little more.
Susan wrote on April 12, 2010
Also…you can make chocolate chips…I will post soon.
Stacey wrote on April 12, 2010
I’m gluten intolerant but can have oats. I appreciate the recipe. Question, do you peel the zucchini first? And I bought coconut oil for another recipe, I’m assuming that’s different than coconut butter. Thanks.
Susan wrote on April 12, 2010
No…I do not peel the zucchini. You can substitute coconut oil for the coconut butter but it isn’t as tasty! You can find the coconut butter here: http://www.rawmazing.com/rawmazing-store-2/
Antony wrote on April 12, 2010
My partner is gluten intolerant so I was wondering about alternatives to oats as well. Maybe ground sunflower seeds? These do look delicious!
bitt wrote on April 12, 2010
I just have to say I get pretty disappointed that a lot of your recipes contain oats lately. I know there is a raw oat but those are not certified gluten free. Can you think of a good alternative to that?
Susan wrote on April 12, 2010
My first priority is raw. These oat work beautifully to give a variety to the recipes. If you need certified gluten free oats, you can find them online. I know that the people at Sunrise Mills personally travel to the farms to meet the growers and source their grains. They operate with the highest integrity. I am not getting any financial benefit for promoting this company. I just feel that they are an excellent resource. While 98% of the recipes are gluten free, this is not primarily a gluten free site.
Lisa wrote on April 11, 2010
These look wonderful. Thanks for the Sunrise Flour resource, too!
Jessie R wrote on April 11, 2010
Oh my gosh Susan!!! I love chocolate chip cookies and these look awesome.. I will def try them.
Thanks!
Jessie
veganlisa wrote on April 11, 2010
I’m totally intrigued. I will have to give these a try to see how the zucchini impacts the texture. I love your creativity! Thank you for sharing.