“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 15, 2010
Jackie: You would order the raw oat flour and raw oats. If you call them, they will know exactly what you need, as I order from them alllllll the time.
Jackie Van Dam wrote on April 15, 2010
You’re chocolate cookies look so good….I want to make them but an still confused about flour. I bought some oat grains (I think???) and I am sprouting them. Then do I put them in the blender to turn them into flour? I also looked at the web site for flour and felt confused about what to order. Those cookies are really beautiful and I’m determined to make them ….even though I don’t have this raw flour thing figured out. You are an inspiration. Thank you.
Jackie
Andre@CocoaSensations wrote on April 15, 2010
Hi Susan!
I really agree that zucchini gives texture and nutrition to a food coz I’ve tried using this when I was baking and it really helps a lot. Can I use the ordinary butter instead of coconut butter?
Thanks for the post and waiting for your reply.
Susan wrote on April 19, 2010
I don’t use butter in any of these recipes. The goal is to make them healthier, and vegan. There is a big textural difference between butter and coconut butter so I don’t know what the outcome would be.
Susan wrote on April 15, 2010
Diane….you should put that energy into getting a dehydrator! 🙂
Diane wrote on April 15, 2010
Okay!
Thank you, Susan.
I will get my way around that, dehydrator. 🙂
Diane wrote on April 15, 2010
Hello there!
These look amazing as do your other recipes!
But i don’t have a dehydrator. Is there another way, or even a few, that i can try?
Please help, I have been searching for an answer… But I would rather like to hear it from someone who comes up with delicious foods!
🙂
Susan wrote on April 15, 2010
There are many recipes on the site that don’t require a dehydrator. If you are concerned about keeping things raw…you really should consider a dehydrator. Otherwise, I have heard that people have used ovens at their lowest temps with the door ajar. But I do have my concerns about that as it isn’t too energy efficient.
SHIMINEE wrote on April 15, 2010
OAT SUBSTITUTE-
Spelt or Barley flakes work beautifully in raw cookie recipes like this one. They are bit lighter and give the cookie a really lovely texture..both on the plate and in your mouth.
much love
SIM!
Jessica wrote on April 14, 2010
Wow! It seems that my search for healthy brownies is over. These look so delicious! I’m glad to see that going raw doesn’t have to leave out yummy treats! Thanks.
Anne wrote on April 14, 2010
I often need a substitute for oats as well – GF has to come before raw for me. I often sub with buckwheat flakes, but I try to limit the amount that I need for the recipe because lots of oats = yummy, while lots of buckwheat flakes = sometimes a bit blah. I’ve found that recipes for sweet things like cookies and cakes that need a lot of buckwheat flakes just don’t work for me at all…I would be reluctant to try the above for the same reason, but if I gave it a go I would probably cut down on the flour and the flakes and try and swing it that way. One sub I can think of is coconut, but you’ll end up with a totally different flavour… So I would also welcome any ideas for GF subs for oats if anybody has them 🙂
And by the way, those are some GOOD-lookin’ cookies 😉
Susan wrote on April 14, 2010
You can buy certified gluten free oats. 🙂