Chocolate Chip Cookies
This cookie just sort of happened the other night. I created a cookie called Almond Hooters and ended up with some left over dough. So I decided to throw in some chocolate chips. End result… Comments from the peanut gallery raved and claimed that these were the REAL DEAL as far as chocolate chip cookies go! I love it when things happen that way. These are truly amazing and I encourage you to give them a try. If you do, please let me know what you think.
To make your own raw chocolate chips, using the recipe found here.
Ingredients:
- 2 cups oats, gluten-free
- 1 cup oat flour
- 1 cup cashew butter, raw, fresh ground
- 1/2 cup raw agave nectar
- 1/4 cup raw honey
- 1/4 cup + 1 Tbsp raw cold pressed coconut oil
- 1 1/2 tsp vanilla extract
- 1 tsp sea salt
- chocolate chips
Preparation:
- To make your oat flour, place 1 cup of raw oats in the food processor and process until it becomes a fine powder. Don’t grind down the other 2 cups. This is all for texture purposes.
- Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
- As the food processor is running, drizzle in the melted coconut oil. You may need to stop a few times and scrap the sides and spread the dough around evenly.
- Transfer the batter to a bowl and hand mix in the chocolate chips until well incorporated.
- Using an ice cream scoop, scoop out the dough into your hand, roll into a ball and flatten.
- Place the cookie on the mesh dehydrator sheet.
- Dehydrate at 145 degrees for 1 hour, then reduce to 105 degrees and dry for an additional 8 hrs.
Posted on Wednesday, January 5th, 2011 at 10:43 am. Filed under: Cookies / Nuggets / Balls Tags: Dairy Free, Gluten Free, Soy Free RSS 2.0 feed.
they look delicious, gonna have a go at making these during the week!
I hope you do make them Tanya…keep me posted if you do! I find them amazing. :)
How long of a shelf life would you say these cookies have if stored in an air tight container? Thanks!
Andrea
Good question Andrea,
I am sure that there are many factors that would change the answer to this question. It depends on how long you dehydrated them, therefor how much moisture is still in the cookie. If stored at room temp, what is you house temp and humidity? If kept in a sealed container and in the fridge I would say several weeks. You can freeze them as well and they should be good for about 3 mths. Sorry to be so vague but again there are many factors. :)
No problem, thanks for your reply! I live in Phoenix, AZ so it’s pretty dry. I was just thinking about packing some up and shipping them back home to New Hampshire for the holidays so I was curious about the shelf life. Thanks again! :)
Andrea, I mail raw cookies and granolas to my parent in Alaska and they do just fine. I just let them know to keep them in the fridge or freezer, depending on how fast they go through them. :)
How would you say the flavor/consistency of these CC Cookies differs from your other recipe? The first recipe has more cashews than oats, and no coconut oil…
Fairly simular Josh, just a slight different list of ingredients… never hurts to post alternative ways of making something to help others with what they may have on hand. :)
I made these for my boys and they ate them before they were ready. I used sunbutter instead of cashew since we don’t eat nuts and I used carob chips instead of cocoa. I also didn’t bother with the flour but used extra oats and this was a Great recipe.
Morning Katy, great way to make substitutions to accommodate your likes! Sounds like they came out wonderful. Thank you for sharing, it helps others who can’t eat nuts to see that others try subs. :)
Morning Amie-Sue, I made the cookies and I must have done something wrong because after the first hour at 145 degrees, they stayed drying overnight and they’re still greasy wet. It looks like it’s gonna take forever to dry. And apart from “my chocolate chips issue”, I think I followed the instructions… How long did they take you to get them dried?
Otherwise, I ate one and tasted great! However, I think that I am getting to the place where I had enough of coconut oil and coconut butter. Do you think I could just eliminate it from the recipe without replacing it?
Please clarify whether the 2 cups oats called for has to be ground into flour and then you add another cup of oat flour for a total of 3 cups of oat flour. So, are 3 cups of oat flour needed for this recipe? Why does it state then 2 cups of oats and separately, 1 cup of oat flour when the recipe could just state 3 cups oat flour? Thanks. Your recipes are amazing. Thanks so much for sharing your incredible recipes.
Daasya,
it just as indicated…
2 cups oats, gluten-free
1 cup oat flour
They are separated for texture purposes. The one cup ground to a powder will act more like a flour and the other oats won’t get broken down as much to give texture and more body to the cookie. I hope this helps, amie sue
Sorry, but I forgot to ask you if it is possible to make raw cashew butter, raw almond butter, etc. at home without having to buy these online or from a retail store. If so, do you have instructions on how to make the cashew butter at home or almond butter at home? If so, where on your website are the instructions located? Thanks a lot.
Yes to both of your questions. You can make any nut or seed butter at home, providing you have a good food processor or blender that can handle the process. See the following link for almond butter…
http://nouveauraw.com/raw-recipies/condiments/how-to-make-your-own-almond-butter/