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Chocolate Chip and Apple Chunk Cookie (raw, vegan, GF)

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Raw-Chocolate-Chip-and-Apple-Chunk-Cookie88The Chocolate Chip and Apple Chunk Cookie happened by accident.  We are up in Flagstaff working on the rebuild of one of our stores and I decided to make some raw treats for all the workers.

Raw Apple Pie…umm, sounded like a great thing to make around the holiday season.  I also made Raw Pumpkin Spice Pie, prepared in small single plastic cups so they could be eaten with ease.  I ended up running out of cups which left me with some extra raw apple pie batter.  So I decided to try making a cookie out of it.

Thus, this cookie was born.  I just started grabbing various ingredients that we had accumulated in the pantry.  I had no idea how this was going to turn out but much to my surprise this became the MOST AMAZING COOKIE EVER!  According to all the guys who ate them and ate them.

Great!  I didn’t measure a darn thing. I just dumped everything in like a mad chemist.  I should have learned by now to always measure things, just in case it becomes one of those MOST AMAZING COOKIES EVER!  My husband wanted more, the guys wanted more, so I quickly started to rack my brain, trying to visualize everything I had used.  So here we go….

April 22, 2015 (orig. post 11/28/10) – I made these cookies today for Bob so I thought I would clean up this posting since it was so old. The recipe remains the same (delish!) I just added some new photos and gave instructions on how to bake them for all my readers who don’t own a dehydrator… yet. :)  The baked cookies had a crunchy outside and chewy inside.  The dehydrated cookie was chewy all the way through.  Both delicious, just different textures.


Yields 30 (1/4 cup ) cookies

  • 6 apples, organic – divided
  • 1/2 cup Majool dates
  • 1 1/4 cups raisins – divided
  • 1/4 cup raw agave nectar or maple syrup
  • 1 cup ground flax-seed
  • 2 tsp ground cinnamon
  • 1/2 tsp Himalayan pink salt
  • 1 cup raw pecans, soaked & dehydrated
  • 3/4 cup raw walnuts, soaked & dehydrated
  • 1 cup coconut flakes, unsweetened
  • 1/2 cup cranberries
  • 3/4 cup chocolate chips


  1. In the food processor, fitted with the “S” blade, combine until well blended; 2 apples, dates, 1/4 cup raisins, and sweetener.  Process until it resembles a chunky apple sauce.
    • If using organic apples, you can leave the peel on the apples, otherwise, remove the peel.
    • If the dates and raisins are really dry, rehydrate them in enough hot water to cover them.  Let them sit for 15 minutes.  Really dry raisins can get stuck on the “S” blade and bind things up.  Been there and got the T-shirt.
    • Once done soaking, drain the soak water and hand-squeeze out any excess water.
  2. Add the ground flax, cinnamon and salt. Pulse together, making sure the ground flax is well incorporated. Transfer to a large bowl.
  3. Back in the food processor bowl, pulse the pecans, walnuts, remaining raisins and cranberries together. Place in the large bowl with the other ingredients.
    • Don’t over process, the rough chop from the food processor adds a nice crunch and texture to the cookie.
  4. In your food processor (last time, I promise) pulse the remaining 4 apples.  Add to the other ingredients, as well as the chocolate chips, and coconut flakes… mix well.
    • Don’t blend to a mush, you want nice pieces again for great texture in your cookie.
    • I recommend using your hands when mixing this batter together.  Get in touch with your food! Literally.
    • Let the cookie batter rest for about 15 minutes.  The apples will have  a little juice and the flax will soak it up.  This is a great time to get caught up on the dishes.
    • If you accidentally over process the apples, just let the mixture sit a bit longer so the flax can really get busy and do its magic.

Raw-Chocolate-Chip-and-Apple-Chunk-Cookie77Dehydrator Method:

  1. Line the dehydrator tray with a non-stick teflex sheet.
  2. Using a 1/4 cup cookie scoop, scoop out dough onto the tray.
  3. Press each cookie in a flat circular cookie.
  4. Dehydrate at 145 degrees (F) for 1 hour, remove the cookies from theteflex sheet and place them straight on the mesh sheet.
    • Continue to dry at 115 degrees (F) for roughly 16 hrs.  It depends on how dry you want them.
  5. Store in an air tight container in the fridge to extend the shelf life.

Oven Method:

  1. Preheat the oven to 350 degrees (F).
  2. Line a cookie sheet with parchment paper.
  3. Using a 1/4 cup cookie scoop, scoop out dough onto the tray.
  4. Press each cookie in a flat circular cookie or leave in a mound.
  5. Bake for 80 minutes.
  6. Once done baking, place on a wire rack to cool.
  7. Store in an air tight container in the fridge to extend the shelf life.

Eeerrr, I wasn’t kidding, use a large bowl. hehe


Here I am flattening the cookies with the base of a measuring cup.


For Nouveau Raw followers who don’t use a dehydrator…

these cookies can still be made and baked!


 These are the dehydrated cookies.


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12 thoughts on “Chocolate Chip and Apple Chunk Cookie (raw, vegan, GF)

  1. Jeannette says:

    Hi Amie Sue,

    These sound delish!

    However, that must be a typo to bake the cookies for 80 minutes at 350 degrees! I never baked bread for 80 minutes.

    • amie-sue says:

      It’s not a typo Jeannette… that is how long I had to bake them! Shocking I know… trust me, when I make and share recipes I document times. Maybe my oven doesn’t run hot enough, but that is indeed the bake time. Have a great weekend, amie sue

  2. shawn says:

    Miss the print feature on your recipes! :-) Where did it go?


    • amie-sue says:

      Vanished for the time being Shawn. I am doing some back ground work on the site… I would rather pop the hood on my car and change the oil. lol Have a great weekend, amie sue

    • amie-sue says:

      Sean, it’s up and running now ;)

  3. Chemese says:

    Everything you make always look so amazing. I wish I could take beautiful photos like you. Not to mention I want to make everything.

    • amie-sue says:

      You can Chemese… you can! I haven’t taken any classes, read any tutorials, can’t seem to find the brain energy to learn to use a camera…. use my iphone. lol It just takes time and patience. If you look at my earlier recipes….OMGosh, they embarrass me! lol In time I will redo them, but that’s a lot of food and recipes to make. hehe Let’s make everything together?! :)

      Have a glorious weekend. Blessings, amei sue

      • Chemese says:

        Thank you for your encouraging words. I will keep trying. I hope you had a great weekend. I know you made some yummy.

  4. Alice says:

    Hi Amie-Sue, What a great cookie recipe! All kinds of goodies in this one. I also never realized how easy it is to make chocolate chips. I just might try this myself. I really like raw cacao nibs also, so in the meantime I’ll use that. Thank you so much for the incredible recipes you come up with and share. Have a great weekend. Alice.

    • amie-sue says:

      Thank you Alice… it’s an oldy but a goody. :) Making chocolate chips is actually kind of fun, if you ask me. Tedious but fun. I recommend gathering some family, or girlfriends and make an even out of it. Give everyone a tray and a piping bag… play some good music, have some treats and just have a great time with it. Keep me posted if you give it a try. Blessings! amie sue

  5. Gracie says:

    I just made them, I only used have of the amounts. I baked them for 70 minutes in the oven and because they started to get too brown I took them out and now are in the dehydrator for a bit. I like them crunchy. They are delicious, you can’t get wrong with Such of ingredients, all so good. Great recipe, thank you amie-sue

    • amie-sue says:

      Hello Gracie,

      It’s crazy how long it takes them to bake, isn’t it? I found that I enjoyed the texture and flavor of the dehydrate ones best… both are good though. :) Thanks for commenting, amie sue

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