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Chocolate Chip Cookies (raw, vegan, gluten-free)

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choclate-chip-cookies3When 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.  This recipe makes a very quick and small amount.  Sometimes we just don’t want to have a jar of cookies tempting us day after day. Well, unless your into that sort of thing. hehe Enjoy! Blessings, amie sue

P.S. I have included a baking option for those of you who don’t own a dehydrator.  You are still light years ahead of purchasing commercially processed cookies.  So I am proud of you for being here.  I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the 9 tray Excalibur dehydrator.


Yields 4 (1/4 cup cookies)


  1. In the food processor, fitted with the “S” blade, combine the cashews, oats and a pinch of salt together to make a powder.
    • Be careful that you don’t over process the nuts or they will get to oily.
  2. Add sweetener 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. If you are a true chocolate lover… add the full 1/4 cup of chips, I did.  But you can always add less.
  5. Create small balls and flatten, placing them on the mesh sheets of your dehydrator.
  6. Dehydrate at at 145 degrees (F) for 1 hour, then reduce to 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.

Baking option:

  1. Preheat the oven to 350 degrees (F).
  2. Line a baking sheet with parchment paper and place the cookies at lest 1” apart.  These cookies won’t flatten while they cook, you will need to help them by slightly flattening them with your fingers.
  3. Bake for about 15 minutes.  Often times ovens run at different temperatures regardless of what the dial says so please check in on the cookies about every 5 minutes for the first batch. Document the time it takes for the next tray or batch.
  4. When I baked a batch they did really well.  They looked like the real deal and gave off a wonderful chocolate chip cookie aroma.   They darken considerably compared to the raw blonde looking cookies.

Raw-Chocolate-Chips1234The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

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.


This is what the cookie looked like baked  Huge color difference.



7 thoughts on “Chocolate Chip Cookies (raw, vegan, gluten-free)

  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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