Don and I just LOVE raw cookies. They make such a perfect snack and a no-brainer quick dessert. We usually like to have a few kinds around the house, for variety. I load up the dehydrator with 2 or 3 different batches and freeze whatever we won't be eating that week. In this way, we always have some readily available with minimal work.
So far, on our 'Top 5 Favorite Cookie List', 3 are actually the creations of Maraw from
The Raw Table. What can I say? Our taste buds are very similar plus, let's face it: she's a genius when it comes to creating raw food!
As you'll notice, the main ingredients to her Lemon and Chocolate Chewies are basically the same. I usually like to mix up the 'plain' batter in the food processor, then I split it roughly in two. I set one half aside in a bowl while I go to work on the other one. Once that's done and the cookies are all nice and cozy on the mesh, I move on to the next recipe.
Lemon Chewies
From
TheRawTable.com
These are packed with a wonderfully rich and tart lemon flavor. If you like lemon meringue pie, you'll really enjoy these.
2 C cashews, soaked in water for about 4 hours
Zest from 3-4 lemons
Juice from 4 lemons
1/2 ripe banana
1/4 C raw honey
1/3 C agave nectar
2 C dried shredded coconut
1 tsp. pure vanilla extract
Drain and rinse cashews. Place all ingredients in a food processor and blend until smooth. Spoon out (about 1 1/2 T. each) onto mesh dehydrator sheets. I use an icing piping gun to make the shapes of little 'stars' but you can use a simple spoon.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Makes about 30
Chocolate Chewies
From
TheRawTable.com
These are just like the lemon chewies, only this recipe is designed for the chocolate lover - me! These are a huge hit every time I make them - even non-raw skeptics like these.
2 C cashews, soaked in water for about 4 hours
3/4 C raisins
1/4-1/2 C agave nectar
1/4 C raw honey
2 C dried shredded coconut (unsweeted and unpreserved)
1/4 tsp. vanilla
3 T. raw cacao powder or carob powder
dash of cinnamon
dash of sea salt
Drain and rinse cashews. Place all ingredients in a food processor and blend until smooth. Spoon out (about 1 1/2 T. each) onto mesh dehydrator sheets. I use an icing piping gun to make the shapes of little 'stars' but you can use a simple spoon.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Makes about 4 dozen
Carmella’s notes: These are THE absolute BEST cookies we’ve tried so far! For both chewies recipes, I normally use half almond pulp and half cashews, and it works like a dream.
Here's another great favorite in our house...
Nut Crumble Cookies
From
TheRawTable.com
These are a nice crunch and crumble cookie. My kids absolutely love them.
1 small tart green apple, peeled and cored
1 C almond, chopped
1 C pecans, chopped
1/4 C dried shredded coconut (unsweetened and unpreserved)
1/2 C dates, pitted and soaked in water for about 2 hours
1/2 C sulphite-free raisins, soaked in water for about 2 hours
1/2 C dark agave nectar
2 T. raw almond butter
1/2 tsp. vanilla
Juice of 1 lemon
1 tsp. cinnamon
1/2 tsp. cardamom
dash of sea salt
Drain the dates and raisins. Place all ingredients, save the nuts and coconut, in a food processor and blend until smooth and creamy. Combine with nuts and stir until well combined.
Spoon out into cookie shapes on a mesh dehydrator screen. Dehydrate at 115 degrees for 16 hours or until the texture and crunch you desire is reached.
Makes about 32
From left to right: Lemon and Chocolate Chewies and Nut Crumble Cookies
(The Chocolate Chewies photo is from The Raw Table)
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