Chocolate Chip and Apple Chunk Cookie
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~ raw, vegan, gluten-free ~
The 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 always to 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.
Ingredients:
Yields 30 (1/4 cup ) cookies
- 6 apples, organic – divided
- 1/2 cup Medjool dates
- 1 1/4 cups raisins – divided
- 1/4 cup maple syrup
- 1 cup ground flaxseed
- 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
Preparation:
- In the food processor, fitted with the “S” blade, combine until well blended; 2 apples, dates, 1/4 cup raisins, and maple syrup. Process until it resembles a chunky apple sauce.
- If using organic apples, you can leave the peel on the apples, otherwise, remove the skin.
- 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.
- Add the ground flax, cinnamon, and salt. Pulse together, making sure the ground flax is well incorporated. Transfer to a large bowl.
- 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.
- 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. 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. Use 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.
Dehydrator Method:
- Line the dehydrator tray with a non-stick teflex sheet.
- Using a 1/4 cup cookie scoop, scoop out dough onto the tray.
- Press each cookie in a flat circular cookie.
- Dehydrate at 145 degrees (F) for 1 hour, remove the cookies from the teflex 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.
- Store in an airtight container in the fridge to extend the shelf life.
Oven Method:
- Preheat the oven to 350 degrees (F).
- Line a cookie sheet with parchment paper.
- Using a 1/4 cup cookie scoop, scoop out dough onto the tray.
- Press each cookie in a flat circular cookie or leave it in a mound.
- Bake for 80 minutes.
- Once done baking, place on a wire rack to cool.
- Store in an airtight container in the fridge to extend the shelf life.
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 essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
Errr, 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.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Soy Free, Vegan
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.
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
Miss the print feature on your recipes! :-) Where did it go?
Thanks!
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
Sean, it’s up and running now ;)
Everything you make always look so amazing. I wish I could take beautiful photos like you. Not to mention I want to make everything.
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
Thank you for your encouraging words. I will keep trying. I hope you had a great weekend. I know you made some yummy.
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.
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
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
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
Hey Amie! These cookies look awesome. Do you think I could sub that nuts for seeds and oats instead? Or are is the fat in the nuts necessary to make this recipe work?
Thanks!
Lauren
Good morning Lauren,
The beauty of raw recipes that you can sub out ingredients pretty easily. I don’t see why you couldn’t. The flavor will shift considerably from what I designed so just be aware of that. Keep me posted if you give it a try. holiday blessings, amie sue
The best of your cookies I have tried so far!
I dehydrated most of the batch, but at the same time put one tray in the oven. As I only have a benchtop convection oven that cooked only 7 cookies. Unfortunately I still had a dribble of batter leftover so needed to put another 4 in the oven. Haha.
Definitely preferred the dehydrator version; oven baked was not a patch on the dehydrated.
This is a ‘keeper’ recipe (especially for those visitors not used to ‘raw’).
Thanks Amie-Sue …. your an incredible Angel.
Good day Sandie,
Thank you so much for the feedback. :) I am thrilled that you are enjoying the cookies.I hope you continue to find recipes to inspire and feed your belly with good nutrients. Have a wonderful weekend, amie sue