12 Nov 2014

RAW VEGAN CHOCOLATE CHIP COOKIES


Not that these cookies really require an explanation... but I'll give you one anyway. I adapted this recipe from a fabulous vegan cookbook called DIY Nut Milks, Nut Butters & More by the wonderful Melissa King of My Whole Food Life. The book is chock-full of easy, healthy recipes (I think they're pretty much ALL raw too). If you are interested in dipping your toes into the world of nut milks and/or nut butters then this book needs to be in your shelf. If you think you're a champ at this stuff already, I say: you can always learn more. The recipes are largely for nut milks and butters - big surprise, I know - but obviously judging by the recipe I am sharing today, there are chapters on more decadent eats later in the book too. There's a ton of practical information as well. Melissa recommends equipment, techniques, soaking methods and more. Noobs and pros alike will discover useful tips and tricks.



I don't like to talk too long about books, because I think YOU will be the best judge for yourself (such wise words, just call me Plato). The point is: I love this book. Let's eat cookies and dance. 


NO-BAKE COOKIE DOUGH BALLS (which I adapted into cookies)

Makes 15 1-inch (2.5 cm) balls, or 10 large cookies


1 cup (100 g) gluten-free oats
10 Medjool dates, pits removed
1 cup (240 g) macadamia nut butter
1 teaspoon ground vanilla beans
2 tablespoons water
½ cup (80 g) raw chocolate chunks

Blend the oats in a food processor until they are coarsely ground. This takes about 2 minutes. 
Add the dates, macadamia nut butter, vanilla, and water. Pulse until a dough starts to form, 2 to 3 minutes. 
Fold the chocolate chunks into the dough, or use them in the next step to coat the outside of the balls. 
Roll the dough into bite-size balls. If you’re covering them with choco­late chips, roll the balls around on a plate of chocolate chips and then gently press the chips in. 
At this point I just pressed them down with the palm of my hand so they became cookies. Simple.
Place the balls on a parchment-lined baking sheet. Stick the baking sheet into the fridge so that the balls can firm up, about 30 minutes. 
Store the cookie dough balls in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. 

Note: If you want to bump up the protein in this recipe, add 2 tablespoons of chia seeds, hemp seeds, or leftover nut milk pulp. 


Recipe from DIY Nut Milks, Nut Butters & More: From Almonds to Walnuts, copyright © Melissa King, 2014. Reprinted with permission of the publisher, The Experiment. Available December 2014 wherever books are sold.