Raw Cookies

The ingredients are pretty flexible in this recipe and we usually make it with whatever we have on-hand. They are quite decadent, but are also vegan and gluten-free!

Makes 15-20 

• 1/8 C goji berries or dried mango

• 1/4 C Macadamia nuts

• 1 t coconut flour

• 1 t coconut oil

• 1 T hemp seeds, coconut flakes or sunflower seeds

• 1 C unsalted nuts combination; (example: 1/2 C cashews, 1/4 C walnuts, 1/4 C almonds)

• 1/4 C dried strawberries, dried apricots or raisins

• 3/4 C dates (pitted)

• 1/2 C topping:

  • ground cashews

  • ground walnuts

  • ground pistachio nuts

  • coconut flour

  • coconut flakes

  • sesame seeds

Blend all ingredients in the food processor; it works best if you start from the top of the list and add them two-by-two, blending between each addition. Once you reach the dates, start pinching the dough to see if it sticks together. If not, keep blending and add additional dates if needed. Once it is sticky enough, roll into balls and roll through selected toppings (a big bowl works well for this). Cashew powder has been the winner in taste-tests, but they’re all good :)

Vegan Butter Cookies

Another version of the Raw Cashew Cookies, this one is a bit more indulgent and tastes a little like a snickerdoodle. 

Makes 20 cookies 

•  2 C dates

• 1.5 C raw cashews

• 1/2 C raw macadamias

• 1 T coconut nectar (or maple syrup) (optional)

• 1/4 t sea salt

• 1/4 t cinnamon

Coating 

• 1/4 C almond flour

• Dash sea salt

• Dash date sugar (or coconut sugar) (optional)

Blend all cookie ingredients in the food processor until the dough sticks together when pressed between your fingers. Remove and roll into balls (or flatten into cookie shapes). Roll in topping and dust with the slightest bit of sea salt. The macadamia nuts and salt are the key to making these taste like butter cookies. The cinnamon makes them taste like they're baked. Enjoy!