Friday, November 16, 2007

The Best Raw Chocolate "Chip" Cookie EVER

This recipe, although it doesn't look like a chocolate chip cookie, replicates a lot of the flavors. It is packed with nutrients and protein, and will keep a long time in the fridge.

It is prepared with Nourishing Traditions/ Eat Fat, Lose Fat style. Soaking of the nuts and grains helps reduce phytate content. Having a little moisture in the oats also helps keep the cookie together.

Ingredients (measurements estimated, I just dumped "the right amount" into a bowl)
1/2 c. raw honey
1 1/4 c. rolled old-fashioned oats soaked in water with 2 tbsp. plain whole yogurt for 1 hour, then drained in a towel and slightly dehydrated in a preheated (but not "on") 400F oven for about an hour-- they won't be crispy (you could use whole or steel cut oats with a longer soak and a blend)
1/2 c. cocoa nibs (just plain cocoa nibs, no chocolate coating or any weird flavors)
1 c. "crispy nuts" from EFLF book (I used 1/4 walnuts, 3/4 almonds) or just plain raw nuts
2/3 c. creamy natural peanut butter
2/3 c. dehydrated coconut chips or shreds (no sweetened coconut, please)
1/4 c. coconut oil
pinch of grey sea salt (don't use refined stuff, please)

Then mix everything (it might take your hands, clean and greased with butter or coconut oil). Taste it to make sure you like the proportion of ingredients. Adjust if needed, and form into sticky balls. Place balls on a cookie sheet and let them dry out a little. Then put everything in an old (clean) yogurt tub or Tupperware(c) in the fridge. If you really wanted to get fancy you could blend/process a portion of the mixture so that they stick together better. I didn't take the time. I might try that sometime and dehydrate them.

These are seriously dense cookies. Don't eat more than one at a meal, or any health effects will be negated by overage of calories! Somehow this combo of flavors makes for one darn good chocolate chip cookie, and a fun way to use cocoa nibs. You can make this vegan by subbing the honey for another light sweetener like agave syrup, malt syrup, or thickened maple syrup. You could amp up the health qualities by putting in wheat germ or ground flaxseed-- but it would take away some of the chocolate chippiness.

5 comments:

rebekka said...

Oh my gosh, those sound SO DELICIOUS!

Rion said...

Let me know how yours come out! I'm desparate to get home to snack on one of these babies:-)

I'd better put them under lock and key.

FranIAm said...

Wow. Sounds pretty good!

Lilian said...

Amy,

I've never "followed" a "raw" recipe before. How long do you let the cookies sit on the sheet, drying out? Half an hour? An hour? Three?

Rion said...

Is this Lilian from Bard? :-)

I left mine out a few hours, then put in yogurt tubs in the fridge. I've mostly been eating them as yogurt topping in the morning, sometimes as a quick, nutritious sweet.

The ingredients stick together pretty well, and even if they are a little messy they firm up in the fridge.

It might be fun in the dehydrator.