When I was a kid my Mom always had the ingredients for Nestle Toll House cookies in the house. So naturally we made them, it seemed like we always had them around. I know that can’t be true, but it sure is nice to remember it that way. As I got older my Mom let me make them with her, then of course I was trusted to make them myself. That old tried and true recipe is still on the back of the chocolate chip bag! (I think it has changed a little from what they previously taste like, could have been the butter or fat we used, or my memory). Yes, I remember tasting the cookie dough raw. There was usually some comment about “Don’t eat too much or you’ll get a belly ache” so of course while Mom was looking, I only took small bites. I remember at least once eating a little too much. Yes, a belly ache followed. And I also got scorned for the amount of cookie batter left to bake. Sorry Mom! As you can see I have fond memories of baking. While trying to adhere to our raw/living food diet, I am still trying to keep the kids happy with some sugary treats in the house while keeping them healthy and tasty. This raw cookie dough recipe is one of those recipes. They are even vegan (if you don’t use honey)!
I used a recipe from Angela Liddon’s blog “Oh she glows ” and modified it a little bit for sweetness. Thanks for the recipe Angela!
This is what was left after a couple days of samples to neighbors and snacking. I had to make the kids wait for a taste until I took a photo. They were very patient.
Raw cookie Dough recipe modified version by Toni Genaro
Dough
1 ¾ C raw cashews
¾ C raw whole oats
2 dates soaked for 30 mins to soften
¼ C agave or honey
2 tsp vanilla extract
¼ C virgin coconut oil
½ tsp Himalayan salt
Process the cashews and oats in the food processor with the S blade until pieces are small. Place all other ingredients in processor and blend. Mix until a smooth dough forms. Make large ball and place in refrigerator in medium mixing bowl. Note: some oil will separate from the dough, wipe the excess off and discard.
Chocolate:
½ C carob powder
½ C cacao powder
4 Tbs agave or honey
3 Tbs Maple syrup
2 tsp vanilla extract
½ tsp Himalayan salt
2 Tbs Dandy Blend (optional)
2 Tbs virgin coconut oil (melted)
Place all ingredients into medium mixing bowl except coconut oil. Melt coconut oil in double boiler on stove and add to bowl, stir until smooth. Place between two sheets of parchment or teflex sheets and use rolling pin until approx ¼ inch thick. Place in freezer to harden, approx 30 minutes.
Cut chocolate into squares and mix into cookie dough by hand. Prepare 2 logs and store in refrigerator in a covered container or wrapped in parchment, cut cookies off as desired. Or roll into ¼ inch+ sheets and use cookie cutters, keep on parchment paper. Note: I used the roll method because they last longer. If you used the cookie cutter method you need to separate them with parchment paper and place in covered container in the fridge. The rolls were easier to store
The Dandy Blend adds a coffee flavor to the chocolate. If you have some fresh coffee beans on hand you could grind a couple until very fine and add to the chocolate mix as a substitute. Dandy blend is used for a coffee substitute and to break a coffee habit. It can be added to cold or hot drinks, smoothies, ice cream etc. Check it out!
The kids said they tasted like oatmeal with chocolate chips. I think I’ll try some raisins in the next batch. Of course this batch is long gone!
You may view the latest post at
http://blog.wewantraw.com/2010/08/05/raw-cookie-dough-recipe.aspx?ref=rss
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