Sunday, September 22, 2013

Part-ay Cookies! Raw Nut Vanilla Cacao Cookies

These are more dessert than snack, so go lighter on the agave if you'd like a less sweet more trail-mix/larabar sort of cookie.  They are so flavorful and filling though, it may be hard to limit yourself to just one!  For those sensitive to nuts, beware: they contain more nuts than most, if not all of my recipes.  On the plus side though, they are full of healthy fats and should keep you pretty satiated.  I created these for a friend's birthday party in attempt at a crowd-pleasing raw cookie, and the reviews were amazing--they didn't last long and I had several requests for the recipe.

It's a little more time consuming than a throw-everything-in-theprocessor-and-voila! but if you have the time and can eat nuts, give it a go!  You won't be sorry--and there's absolutely no baking or dehydrating involved.

Raw Nut Vanilla Cacao Cookies
Yields 3 dozen cookies


1 cup cashews, ground to a fine flour
1 cup almonds, ground to a fine flour
1/3 cup coconut oil
1/3 cup agave or sweetener of your choice
1 tablespoon vanilla
1 cup gluten-free oats
1/3 cup raw cacao nibs
1/3 cup nondairy mini chocolate chips
1/2 cup cocoa roasted pumpkin seeds (or plain raw pumpkin seeds)


1.  Grind cashews to a flour texture; set aside.
2.  Grind almonds to a fine flour, add to cashews.

3.  Add oil and agave to the nuts, and stir in vanilla, nibs, chocolate chips and seeds.
4.  Place half the mixture into the food processor, and process until the mixture comes together in one large ball.  Stir by hand into the looser crumbly mixture, and stir in gluten-free oats, adding a little water or more coconut oil if necessary for mixture to hold well together.

5.  Spoon into little discs and chill for 30 minutes and enjoy!

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