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Almond Chocolate & Coffee Biscuit Cookies (raw, vegan, gluten-free)

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Are you a cookie dunker?  If you are, lets gather around and stand together so that we may be comforted by being in the presence of like-minded company.  :)  Or do you have some other favorite food that you fancy dunking in milk, coffee or tea?   I don’t eat cookies very often but I have been known to enjoy a good dunk.  As a little girl, I remember being at my great grandparents home when my dad took me out for a snowmobile ride.   By the time we got back to the house, and the thrill of the ride had passed, we realized that we were chilled to the bone.

Bless great gramma’s heart… she had anticipated this and had hot chocolate steaming on the stove-top for us and a plate piled high with buttered toast.   We sat around the table, sipping our hot chocolate and dipping our toast into it.  May sound like an odd combination but it was heavenly.   If you have a favorite combination of dunking… I love to hear it.

You might often see coffee being added to chocolate recipes.  Whether it be brewed coffee, instant coffee granules or coffee extract.  The reason is not necessarily to create a coffee flavor but rather to enhance the chocolatly flavor.    By the way, I also added 2 Tbsp of beet juice.   First, let me put your mind at ease,  you won’t even detect the beet flavor in the cookie.  I love beets, but trust me, I don’t want to eat a beet flavored cookie.  Not only do beets add some good nutrients, they also deepen the rich chocolate-brown color.

Enjoy and have a blessed day, amie sue


Yields 24 cookies

Dry Ingredients:

Wet Ingredients:

Hand Mix In:

  • 1/4 cup raw cacao nibs


  1. In a food processor, fitted with the “S” blade, combine the almonds, cashews,  coconut, cacao powder, cinnamon, salt and pulse together.
  2. Add the sweetene, vanilla, coffee extract and beet juice.  Process until it starts sticking together and forms a ball.
  3. Wrap the dough in plastic wrap and place in the freezer for at least 40 minutes or until chilled through.  This step is very important.  If you attempt to skip it you will find the dough to sticky to deal with.  You could also place the dough in the fridge overnight if you wanted to do this in phases.
  4. Once chilled, line your surface with plastic wrap and place the chilled dough ball in the center.  Cover with another piece of plastic, then start to roll the dough out to about 1/4″ thick.  Remove the top plastic piece and using cookie cutters, cut out your shape(s) and transfer them to the mesh sheet that comes along with your dehydrator.
  5. Dust with cacao powder and place a few cacao nibs in the center, gently pressing them in.
  6. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for roughly 10-16 hours or until desired dryness is reached.
  7. Store in air-tight sealed container for 1-2 weeks

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

10 thoughts on “Almond Chocolate & Coffee Biscuit Cookies (raw, vegan, gluten-free)

  1. Amanda Rofe says:

    Thanks for this recipe. It’s just what I was looking for. Thank you, also, for all the other inspiring recipes you give us throughout the year. Fantastic. You make the world a healthier, happier place! Seasons greetings to one and all!

    • amie-sue says:

      Thank you Amanda… I hope you make them and love them as we did. I took them to our local coffee shop and they loved them too. Have a blessed holiday, Merry Christmas! amie sue

  2. Angie says:

    Yes!!! Thank you, Amie Sue! We will be making these tonight. Can’t wait to give them a nibble.

  3. Yulia says:

    Hello! So just to make sure – is it 2 Tbsp of beet juice? Thank you so much!

  4. ben says:

    These sound fantastic, and I’ll try this recipe this weekend.

    Have a terrific Xmas, and may ’14 bring you much-deserved fame and fortune.

    • amie-sue says:

      Thank you Ben! Really nice to hear from you. I hope all is well and many blessings to you and your family as well. :) amie sue

  5. ben says:

    Thanks, Amie-Sue. It’s been an enormously busy year, which is why I wasn’t active commenting. But I read every recipe you send our way, and continue to be floored by your creativity.

    • amie-sue says:

      It is quite all right Ben. :) I know that you have been busy and have been trusting that all was well. I hope 2014 brings your joy, peace and rest. :) amie sue

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