Chocolate Chip Cookies (version 2)
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~ raw, gluten-free ~
This cookie just sort of happened the other night. I created a cookie called Almond Hooters and ended up with some leftover dough. So I decided to throw in some chocolate chips.
You can use raw homemade chocolate chips or store-bought ones. If you use raw, you will want to push them into the cookie tops once they come out of the dehydrator otherwise they will melt during the drying process.
If you use store-bought ones, they can be added right into the batter and then dehydrated. They will get soft but will firm up once the cookies cool down. These days, there are many different chocolate chips on the market. Gluten-free, dairy-free, soy-free, organic, fair-trade… you name it. Use whatever you feel comfortable with.
End result… Comments from the peanut gallery raved and claimed that these were the REAL DEAL as far as chocolate chip cookies go! I have to agree and I am a leading child expert in eating raw cookie dough. I can’t even count on both hands the times that my little girlfriends and I would make chocolate chip cookies during sleepovers. Needless to say, the cookies never made it to the oven… the dough went straight into our bellies. Now, I cringe at the thought but I am so thankful that I know have a healthier alternative, and guess what… I can eat it raw! hehe Enjoy with a tall glass of almond milk!
Ingredients:
Yields 35 cookies
- 2 cups gluten-free, rolled oats
- 1 cup oat flour
- 1 tsp Himalayan pink salt
- 1 cup cashew or almond butter
- 1/2 cup maple syrup
- 1/4 cup raw honey
- 1 1/2 tsp vanilla extract
- 1/4 cup raw cold-pressed coconut oil
- chocolate chips, store-bought (raw ones will melt)
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.
- In a food processor, fitted with the “S” blade, add the whole oats, oat flour, and salt. Pulse 2 times to mix in the salt.
- Open the lid and add the nut butter, maple syrup, honey, and vanilla. Process until mixed.
- While the food processor is running, drizzle in the melted coconut oil.
- You may need to stop a few times and scrape 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 a cookie 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 (F) degrees for 1 hour, then reduce to 115 (F) degrees and dry for an additional 8 + hours. The cookies will be chewy and flexible.
- Store in an airtight container in the fridge for several weeks or in the freezer for a month.
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).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Below, I flattened the cookies to make them really thin. Just another way to enjoy them.
I posted this recipe 01/05/2011 but updated the instructions and photos today. 09/11/2013
© AmieSue.com
Tags: Dairy Free, Gluten Free, Soy Free
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. :)
Hi Amie, thank you for this recipe I am going to make it this week – holding a raw food workshop on sprouts soon and I think I would like to share this recipe at the end of the workshop/make some for the workshop too. These cookies – wow! can’t wait to try them and let my sons try them too. Yum!
Good morning Connie… sounds wonderful. I am sure you will have a great time with your class. Blessings, amie sue
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…
https://nouveauraw.com/raw-recipies/condiments/how-to-make-your-own-almond-butter/
Wow!!!
Just put it in the dehydrator ( do u call it this way?, sorry i’m italian we say it similar than dryer ) for his firt our!!!
Lets see what they will become!!!
Thanks!!!
I just discover your site and i jet love it!!!!
Hello Serena… yep, I call it a dehydrator from the next of woods that I am from. :) As long as it does the same job, who cares what it is called. hehe Keep me posted how they turn out. Blessings! amie sue
Hello Amie Sue,
Just wanted to Thank you for another amazing recipe! :] The dough is fantastic ( Yes at this house we taste test , clean spoon each time we test- yes we go through alot of spoons)!!!!! LOL Thank you for making the recipes so easy to understand . The pictures are so beautiful (the food styling , etc.), you spend a lot of time making this site so user friendly, picture perfect, and still answer all of our questions (very patiently I might add). :] THANK YOU SINCERELY !!! Lyn
We go through spoons like crazy too. Use the spoon part 1st, then it gets turned around and use the handle. lol I find all of my silverware at thrift, antique stores and garage sales… so at about .10 a piece, I have a ample supply. :)
I appreciate all your kind words. It means a lot to hear them. I always want to make these recipes easy for anyone to make, no matter what stage of their journey that they are in.
Have a wonderful day, amie sue
Hi Amie-sue,
made up this cookie recipe and they have been in the dehydrator for about 3 hours..I am now reading the blog about the spoons and I can’t take it any more! I just ate one and they are so good! thank you so much for all the great choices been Raw for a little over a month now and have lost 20 pounds. Pounds I could not shake after 6 years of trying…so much fun but I still am at the point of warm food hear and there with winter on it’s way. Again I love waking up each day and having a new and beautiful presentation from your kitchen Blessings to you also my dear!
Wow Debbie! You are doing amazing with your weight loss. *congratulations hug* I am just thrilled that you are enjoying the recipes. I hope they continue to give you inspiration, encouragement and health! Keep in touch Debbie… love hearing from you. :) amie sue
Is it all right to substitute coconut nectar for the agave and the honey also? To use three-fourths cup coconut nectar instead of a combination of both agave and honey? Thanks so much for your amazing recipes and for sharing them so freely at zero cost.
Hello Daasya,
Thank you :)
You can easily use coconut nectar in place of agave. The honey is there for texture purposes because it is thicker. To omit the honey, try replacing it with almond butter. See how the flavor is with the coconut nectar and increase if needed. Just watch the that batter doesn’t become to soft and hard to handle. Let me know how it goes. amie sue
Hi Amie Sue, could you tell me why my cookies have sometimes the taste of soap when using coconut oil and when dehydrating? I always care to not dehydrate more than 110 F/ 40° C.
Soap? Oh dear… hmmm, please share with me the brand of coconut oil that you use, a link to the exact one would be helpful. Do you find that coconut oil tastes that way to before using it in a recipe that is dehydrated? Does it taste that way in ALL dehydrated goods that uses it? I hope I can help, but I need more info. :) amie sue
Hi Amie Sue, thank you very much for your answer.
Well, it happened twice to me. I used different coconut oils like: Dr. Goerg, coconut oil, quite known in raw food scene and another one from Germany from an oil factory, also known in the raw food scene. The taste was normal before drying the cookies and changed to this soapy taste, my friends had the same taste. Something must change when dehydrating ( never more than 110 F). Definitely, I will try a third coconut oil. Would be interesting to know, if other persons did had the same experience. Thank you, Amie Sue and have a beautiful week, Anne-Marie
Hmm, you have me stumped a bit Anne-Marie. Since your friends notice it too, I guess we can rule out just your tastebuds hehe. Do they use the same brands as you. I dry at 115 degrees (F) and never experience a soapy flavor. I looked up the one brand that you mentioned but I can really detect anything different in it that might cause that flavor. I am curious too as to how a new, third oil might taste for you.
Refresh my memory… is this with all recipes that you use it in or just this particular one? SOrry if I asked that already. Just makes me wonder if it is chemical reaction with another ingredient that you might be using. Keep me posted. Sorry that I don’t have much for answers for this one. Have a happy day my friend! amie sue
Hi Amie Sue, longtime I didn’t answer, sorry, because Christmas time and 13 birthdays ( not included mine) in december keep me quite busy. Yes, I tried another recipe from a raw food book, a a coconut bar with coconut oil from amanprana: the same soapy taste and a my son had the same taste in his mouth. I am really wondering what I am doing wrong but I will continue to test because I would like to find out and I will keep telling you. Wish you an inspriring and lovely week-end, AM
Now that my friend, is a LOT of birthdays hehe. Happy Birthday if I missed and if not, may I bet the first to wish you a happy one? hehe
I am wondering if genetically, your tastebuds just convert that coconut taste to that. If you try it right out of the jar, on a spoon, does it taste that way? We will keep plunking away at this till we figure this out. :) Have a glorious evening! amie sue
This is the absolute best recipe for chocolate chip cookies I have ever tried! I made the chocolate chips, too, and they were perfect! I never cared for “baked” chocolate chip cookies, but I had to restrain from eating all the batter before I made these cookies! Thank you so much!
Dear Khadija… thank you and your welcome! I am thrilled that you love them. We sure did. hehe Enjoy and many blessings, amie sue
Dear Amie Sue,
I just love your raw ingredient approach to food. I had great success with the salted caramel macaroons, but these chocolate chip cookies taste good before the drying and just awful after dehydration. The same result happened with the Almond Hooters. I am using raw rolled oats and did not take the time to wash and dehydrate before using in the recipe. Do you think this is the problem? Thank you for introducing me to “Black Salt” too. I have high LDL cholesterol and have used the black salt to make a low-fat mayonnaise that has no dairy or eggs. It is delicious, but it does require a cooked cornstarch mixture to achieve the consistency of mayonnaise. I just might try white chia seeds to make a raw version. You are truly so very inspiring.
Hello Judith,
Hmm, well I am guessing that due to not soaking and rinsing the oats really well, that that may be the culprit. The soaking and rising process helps to remove that outer starchiness and such. I haven’t experienced this issue with these cookies so I would try again but do the extra steps with the oats and see if that helps. Glad that you are enjoying the black salt. I have been having a lot of fun with it myself. :)
Have a great evening, amie sue
I dont have a dehydrator. What can i do?
You can try baking them Patricia. I don’t typically bake my raw recipes so I don’t have an exact answer as to the temp or length of time that it will take.
If you want to bake them at the lowest temp, set your oven to that, place the cookie baking sheet in the center rack and keep the door cracked open. If possible run a small fan across the opening to help lower the heat. From there you will just have to watch them carefully and then take note as to how long it took to cook them.
If raw isn’t your priority, bake them at the same temp as other cookies and watch them carefully to see how long they take. They will react differently due to not having gluten and eggs in them.
I hope this helps, amie sue
Dear Amie-Sue,
I made these cookies a few weeks back and wanted to tell you how good they are!
The texture, the flavor, and softness is great. They do not taste exactly like baked chocolate chip cookies but they are really good and serve the purpose for the craving of a cookie.
Thanks for the amazing recipe,
Mel
Thank you so much Melanie for taking the time to share this with me. We really enjoy them too. Have a blessed and wonderful weekend. amie sue
I just made the chocolate chip cookies and they are FANTASTIC!! I had one problem that I am hoping you can help me with. I did the quick way and froze the chips flat then broke them up. Once I put the cookies in the dehydrator all the chips melted and left a huge chocolate mess! They still taste yummy but what a mess and I lost such much yummy chocolate. What did I do wrong? You pic even shows the tip of the chip still perfect.
Oh Cparietti, I am so sorry about that. I thought I had addressed this issue before and made adjustments to the posting. Wow. I am so glad that you brought it to my attention but again, sorry, that you ended up with a mess on your hands… tasty as it may have been… it’s still didn’t turn out as expected. I made sure to update the posting regarding the chocolate chips. You didn’t do anything wrong… it was my mistake in not updating this post when I thought I had.
Please forgive me… amie sue
Thank you so much for updating the posting. The cookies are sooooo good I can’t stop eating them! Now I know how to make them even better next time! Thanks again for your help!
You bet, just sorry that you went through that experience. Have a happy day, amie sue
thank you for your recipe
i have a question
if i dry chocolate chips cookie in dehydrator, aren’t chocolate chips melted?
is it ok?
Hello Kkysih,
I addressed this already in the posting “You can use raw homemade chocolate chips or store bought ones. If you use raw, you will want to push them into the cookie tops once they come out of the dehydrator otherwise they will melt during the drying process.”
Blessings and have a wonderful evening, amie sue