Choc Chip and Orange Blossom Raw Cookies

I’ve never been a huge fan of biscuits, but raw cookie dough – mmmMMMM yes please! Recently I have been craving something a little more solid than just regular cookie dough but I don’t own a dehydrator so I came up with these little gems. These little raw cookies are firm and the coconut sugar added at the end of the recipe creates a beautiful, granular texture which just makes them feel that little bit more like a real cookie. I opted for something a little more exciting than just a vanilla cookie with chocolate chips – the orange blossom water makes these a kind of grown up chocolate orange cookie but it’s still subtle enough for the kids to enjoy too!

Now, I used Sukrin Almond Flour as it is fat reduced (by cold pressing) – this makes it a lot more like regular flour and is also what helps to keep these bad boys firm. You could used ground almonds but just be aware that the end result may not be as firm, if you start adding more coconut flour they will probably end up becoming too crumbly, but either way you’ll end up with a delicious snack.

Choc Chip and Orange Blossom Raw Cookies

 

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Prep time

35 mins

Total time

35 mins

 

A modern twist on the classic vanilla choc chip cookie these raw cookies are fit for adults and children alike. No dehydrator required.

Author: Greens of the Stone Age

Recipe type: Dessert

Serves: 16

Ingredients

• 1 cup Sukrin Almond Flour
• ⅓ cup coconut flour
• ⅓ cup raw cashews
• 3 tbsp coconut oil
• 10 medjool dates (pitted)
• 1 tbsp coconut water
• 1 tbsp lucuma powder
• 1 tbsp maca powder
• ½ tsp vanilla powder or 1 tsp vanilla extract
• 1 tsp orange blossom water
• Pinch fine Himalayan pink salt (if coarse grind)
• 2-3 tbsp coconut sugar or Paleo friendly sweetener
• 50g cacao paste wafers (chopped into chips)

Instructions

1. Start by placing all of the ingredients - except for your coconut sugar and chocolate chips - into the bowl of your food processor. Pulse a few times before processing until the mixture balls together into a smooth dough. Be sure to scrape down the sides of your processor frequently.
2. Next pulse in your coconut sugar and then remove the dough onto a clean work surface.
3. Flatten out your dough and sprinkle over your chocolate chips. Gently knead them in evenly.
4. Take ¾"-1" pieces of dough, roll into balls, and flatten using the bottom of flat glass, mug, or jar. Be sure to press quite firmly as the dough is very tough. Remove gently by inserting a spatula and gently prying away from the surface. It's best to keep the spatula flush to the bottom of your glass. Repeat until all cookies are complete. If any chips fall out just gently press them back in!
5. Place your cookies into a container and line with greaseproof paper, be sure to layer them with sheets of greaseproof paper inbetween to prevent sticking. Leave in the fridge for 10-15 minutes in order for them to firm up.
6. Store your cookies in an airtight container in the fridge and consume within one week.

Notes

*Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.

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