If you gave these to me and told me they were baked, I would totally believe you. These are super gooey and moist and melt in your mouth and are amazingly easy to make. This recipe requires a food dehydrator or an oven on the lowest possible setting.
Cookie batter ingredients:
- 2 cups raw almonds, processed(or almond flour)
- 3/4 cup shredded coconut
- 6 medjool dates, pitted
- 2 large bananas
- 2 tsps vanilla
- 1/8 tsp cinnamon
- 1/8 tsp sea salt
- For the chocolate chips:
- 1/4 cup coconut oil
- 1/8 cup raw cacao, carob or regular cocoa
- 1/2 tsp vanilla
- 1 pinch of salt
Chocolate Chip Process:
1. Melt coconut oil in a dehydrator or your stove on a very low temperature.
2. Add in cocoa, vanilla, and sea salt and whisk until combined.
3. Pour chocolate mixture onto a flat surface with raised edges and put into the freezer immediately. These will take 20 minutes to firm up nicely. While you’re waiting for the chips, let’s move onto the batter!
Dough Process:
1. Process almonds or pour almond flour into a large mixing bowl.
1. Process almonds or pour almond flour into a large mixing bowl.
2. Add shredded coconut, or if you like your coconut fine, process that as well. Add in your salt at this time.
3. In a food processor or blender, blend 2 bananas with 6 medjool dates that have been soaking in hot water. You may need to add a bit of the soaking water to get them to blend.
4. Once you have reached a pudding like consistency, add your wet batter to your dry.
5. Scoop onto a dehydrator sheet, or if you do not have a dehydrator put your oven on the lowest temperature it can go to keep the nutrients in tact!
6. For the first hour, dehydrate at 145. Then turn the temp down to 115 for about 14 hours or until they’ve reached the consistency you desire. You can leave them gooey or make them crunchy.
*Serve with a glass of nut milk 🙂
Enjoy!
Coming soon for raw options….
