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Chocolate Chip Cookies (raw, vegan, GF)

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When I was a little girl my girlfriends and I would gather to make chocolate chip cookies, but needless to say, they never made it to the oven.  I guess I was destined for “raw” long before I realized it.

It was nothing for us to polish off a batch of fresh raw cookie dough.  So, in making these Chocolate Chip Cookies tonight, it threw me into my childhood memories.

They smell and taste just like that raw cookie dough!  Right now, as I type these very words, the aroma omitting from the dehydrator, it fills the house with the smell of cookies in the oven, well dehydrator.  Does it get any better than that?

This is great chance to learn how to make your own raw chocolate chips if you haven’t tried it before.  I provided a link below so you can learn all about it.  Enjoy!



  1. In the food processor, fitted with the “S” blade, combine the cashews and oats together to make a powder.
    • Be careful that you don’t over process the nuts or they will get to oily.
  2. Add agave and vanilla and blend till the dough starts to clump together, creating a ball.
  3. Transfer to a medium-sized bowl and add the chocolate chips and mix well.
  4. Create small balls and flatten, placing them on the mesh sheets of your dehydrator.
  5. You could also just roll these into small balls and eat as is.
  6. Dehydrate at 115 degrees (F) for about 8 hours.
  7. Store in an air tight container.  I usually store mine in the fridge since they still contain some moisture.
  8. You can also freeze them. Just make sure that they are well sealed so they don’t absorb freezer-odors.  They should keep for about 3 months in the freezer.

Do you have further questions regarding oats?



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6 thoughts on “Chocolate Chip Cookies (raw, vegan, GF)

  1. Rebecca says:

    Hi! I was wondering if you could use cacao nibs instead of chocolate chips?

  2. Cheynne says:

    I just have to tell you: I made these 3 days ago, and actually doubled the recipe. They’re gone now. These are the yummiest raw sweets I’ve ever had! I only got 12 cookies from doubling the recipe, so maybe I’ll make them smaller…. or maybe I’ll just have to make them every 3 days. And such an easy recipe! So yeah… THANKS!… I gotta go now, I need to make more.

    • amie-sue says:

      lol Cheynne… you cracked me up. :) Thank you, I needed that tonight. hehe Happy to hear that you enjoyed them. Have a blessed evening, amie sue

  3. Jeff says:

    I used to bake the traditional cookies which was so good and soft, but, finally, I stopped using the butter since six months for good.

    Well. I used the unrefined coconut oil, organic flour (gluten-free), raw walnuts, some oats, some brown sugar, unfortunate eggs and raw honey which came out pretty good, at 375 for 8-10 minutes (oven), but a few hours later they became hard. …Now, I forgot that the flour is a processed food, not a raw process.

    If I follow your instruction, will I able to use the coconut oil instead of agave nectar but will the coconut oil too oily when baked? Do I need the pectin? I believe that the butter is the gross that it is ever invented. I think that your bakings are so great.

    • amie-sue says:

      Good evening Jeff,

      I really am not sure about your questions because I don’t bake my raw cookies. If you want to bake them and alter the ingredients, I am afraid you will have to experiment. Good luck! Have a great day, amie sue

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