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Chocolate Apple Chunk Cookie

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The Chocolate 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 for them.  I prepared them in small single plastic cups so they could eat it with ease.  I ended up running out of cups which left me 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.  Great!  I didn’t measure a darn thing.  haha I just dumped everything in like a made chemist.  I should have learned by now to always measure things out, just in case it becomes one of those MOST AMAZING COOKIES EVER!  My husband wanted more, so I quickly started to rack my brain, trying to visualize everything I had used.  So here we go….


  • 6 apples, organic – divided*
  • 1/2 cup Majool dates
  • 1 1/4 cups raisins – divided*
  • 1 cup raw pecans
  • 3/4 cup raw walnuts, soaked and dehydrated
  • 1 cup coconut flakes, unsweetened
  • 1 cup craisins or cranberries
  • 1 cup flax meal*
  • 1/4 cup raw agave nectar
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 3/4 cup chocolate chips


  1. To create flax meal, blend the flax seeds in a spice grinder until it becomes a powder.
  2. In your food processor combine until well blended; 2 (peeled & cored) apples, dates, 1/4 cup raisins, flax meal, raisins, agave, cinnamon and salt.
  3. Add in pecans, walnuts, coconut and craisins, pulse until mixed but leave these pieces a bit larger.  This adds a nice crunch and texture to the cookie.  Transfer to a large bowl.
  4. In your food processor pulse the remaining 4 (peeled & cored) apples. Don’t blend to a mush, you want nice pieces again for great texture to your cookie.
  5. Add the chopped apples to the bowl along with the other mixture and stir well.
  6. Now add the remaining cup of raisins and the chocolate. Stir well.
  7. Using a large or x-large ice cream scooper, scoop out dough onto your dehydrator tray lined with the teflex liner.
  8. Now press each cook in a flat circular cookie.
  9. Dehydrate at 105 degrees for approx. 16 hrs.  Depends on how dry you want them.
  10. Store in an air tight container in the fridge to extend the shelf life.

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