Since I’ve never had raw cookies, although I have seen some in the cafés, I thought it would be great to try that next. These were really easy to make and don’t need that many ingredients. For the chocolate chips you can of course buy ready made raw ones or just plain chocolate chips if you’re not a raw foodist. I decided to make some myself because I wanted to keep the recipe raw. I have to say that I definitely need to work on those. They are more like flat chocolate circles than chocolate chips but tasted great.
Start out with making the chocolate chips if you don’t want to buy any. Otherwise you can skip this step. This recipe makes around 6-7 cookies.
For the chocolate chips
1 ½ tbsp raw cacao butter
1 ½ tbsp raw cacao powder
1 ½ tsp coconut blossom syrup or other sweetener
Carefully melt the cacao butter making sure that it doesn’t get hotter than 40-45°C. Mix in the cacao powder and sweetener. Spice with a bit of sea salt against the bitterness. I like my chocolate quite salty. Let it cool down a bit before piping chocolate drops on a piece of parchment paper. Let them set in the fridge and prepare the cookie dough.
For the dough
½ cup almonds
½ cup oats
2 tsp coconut blossom syrup
1 ½ tbsp coconut oil
In a food processor first grind the almonds to flour, then the oats.
Mix everything together with a bit of salt in a bowl forming a dough. Depending on what size cookies you like seperate the batter. Then roll each piece into a ball and flatten it afterwards. You can then add the chocolate chips or first make the cookies and put them on top later. I went with the second option because I made the cookies first and the chocolate wasn’t firm enough yet.
You can eat them right away at room temperature or let them set in the fridge for a bit. If you have chocolate chips left over store them in an airtight container for next time or melt the chocolate and spread it out on a parchment paper sprinkling it with dried berries. Enjoy!