My favourite recipes are always the simplest ones, so it’s really no doubt that this is my new favourite. I’ve already shared these cookies with a few friends who are equally enamoured, and I have one bro coming over tomorrow afternoon to use my food processor to whip up a batch of his own cookies to feast on! If you need more reason than that to try these out, well, you’re just being difficult, so. You should probably make the cookies. They’ll cheer you up.
I’ve been doing a little impromptu green smoothie/mostly-raw-food “cleanse” this past week, and was in need of a treat or two when I put these guys together. It’s basically my raw brownie recipe, but with crunchy cacao nibs standing in for chocolate chips instead of cacao powder in the mixture. With extra salt, because everyone knows the best chocolate chip cookies are sweet, salty, and chewy.
I’ve skipped any dehydrating or baking of these cookies, so they’re reeeeeally soft, and honestly are more like “cookie dough” than cookies, but I’m pretty sure no one will complain about that! Plus, I have a super awesome plan for this stuff when the weather warms up, and it involves ice cream. Ooooooh, boy. But for now, get yo’ walnuts and yo’ dates and some cacao nibs, and make some cookies. In like 5 minutes. No shit!
Oh, and bonus – there’s no sugar, no flour, no gluten, no bad stuff, just tons of essential fatty acids, anti-oxidants and deliciousness. No guilt, only awesome! PS that’s my new catch-phrase.
Raw Chocolate Chip Walnut Cookies
(gluten free, soy free, sugar free)
1/3 cup almonds
2/3 cup walnuts
4-5 large medjool dates, pitted
1/8-1/4 tsp salt, to taste
2 tbsp cacao nibs
Place nuts and salt in food processor fitted with “s” blade, and process into fine bits (bits!), but stop before it turns to nut butter! Add dates, and process until mixture becomes a sticky “dough.” Toss is cacao nibs, mix it around with your hands. Form into cookie shapes or balls or whatever. You could also make bars, if you’re so inclined.
Place in fridge to firm up for 30 minutes or however long you can wait. Om nom nom.
Dehydrator Option: If you’re interested in a crispier cookie, you could totally throw these into the dehydrator or low-temperature oven for a while and see what happens. I’d say go for a couple hours in the dehydrator around 105F, and at least 45 mins in an oven between 170-200F, but you’ll have to keep and eye on ’em and experiment, as I’ve not tried it and that’s just a guess. Let me know how it goes if you do try this!