Last night I decided to experiment and make chocolate chip cookies for everyone at work today. Of course being me I wanted to make them practically as healthy as spinach, so I added raw cocoa nibs, carob chips and raisins to the recipe to bump up the nutrients. These cookies are RAW as well which is awesome (see recipe below).
As far as how my week is going with juicing and raw food, I am keeping on track and watching the high caloric dense whole foods.
Raw Chocolate Chip Cookies
Makes: 12-16 cookies Soaking time: 4 hrs Prep time: 30 mins Drying time: 4-5 hours @ 105 F
- 1 1/2 cups spelt oats
- 1 3/4 cup soaked almonds (4hrs+)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raw cocoa nibs
- 1/4 cup carob chips or vegan chocolate chips
- 1/2 cup raisins
- 1/4 cup coconut oil
- 1/4 cup agave (more if needed)
- 1 tsp pink sea salt
- Goji berries for garnish
- In a high speed blender or food processor, grind the soaked almonds and spelt until the mixture is that of flour like consistency.
- In a large mixing bowl, pour the blended mixture in and add all remaining ingredients except the goji berries.
- Using a cookie cutter or your hands, form dough into heart shapes and place on a dehydrator sheet (no need for paraflex sheets, your dough should be thick enough to sit on a standard dehydrator sheet).
- Once all dough has been used, place one or two goji berries on top of each cookie and press firmly into cookie.
- Dehydrate cookies for 4-5 hours or until they have a chewy on the inside, firm on the outside texture.