Holy crap, is she actually posting a recipe? That I am! I can’t even recall when my last recipe post was—what with all my traveling and living in other cities, it’s been quite awhile. The funny thing is, recipe posts used to be ALL I wrote, and I had a mere fraction of the readers I have now. I guess “getting personal” is a good thing after all, eh? For a long time I was afraid to do so on this blog, but I’m so glad I finally did—my writing and my sense of personal connection with fellow bloggers have improved tenfold.
Anyway, today I’ve got an awesomely adaptable raw sweet treat (from my upcoming cookbook!) to share with you. If you like nut butter and chocolate (and who doesn’t?!), you’ll love these cookies. If you don’t want to bother dehydrating OR baking, you can just form them into patties and freeze until firm, and voilà—no-bake cookies! Detailed directions for all three methods, as well as copious substitution suggestions, are below.
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.Per cookie: 126 calories, 7g fat (1g sat), 14.6g carbs, 4g fiber, 4g protein
- ½ cup almond butter
- ½ cup coconut palm sugar
- ½ cup almond milk
- 2 Tbsp agave nectar
- 1 Tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- ½ cup coconut flour
- ¼ cup almond flour
- ¼ cup cacao powder
- Combine all wet ingredients in a medium bowl and whisk until smooth.
- Combine all dry ingredients in a large bowl. Add wet mixture to dry mixture. With your hand, a wooden spoon, or a sturdy spatula, mix dough until thoroughly combined.
- MAKE IT RAW: Divide the dough into about a dozen portions. Shape each portion into a flattened cookie shape on a Teflex sheet. Dehydrate for 7-8 hours.
- MAKE IT BAKED: Preheat the oven to 350°F. Divide the dough into about a dozen portions. Shape each portion into a flattened cookie shape on a baking sheet covered with parchment paper. Bake for 6-8 minutes, until the tops of the cookies look dry. Let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
- MAKE IT EASY: Divide the dough into about a dozen portions. Shape each portion into a flattened cookie shape and place onto a plate or small pan. Freeze for at least one hour.
- Almond butter: peanut butter or cashew butter
- Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar
- Almond milk: any other nondairy milk
- Agave nectar: maple syrup or coconut nectar
- Coconut flour: additional almond flour, reducing the almond milk to ¼ cup
- Almond flour: any other nut flour, all-purpose flour, whole wheat pastry flour, or a gluten-free flour blend
- Cacao powder: unsweetened cocoa powder or carob powder
(Optional: GO FANCY! Stir 1/3 cup chopped raw chocolate bar, ¼ cup cacao nibs, 1/3 cup storebought chocolate chips, ¼ cup chopped walnuts, OR ¼ cup chopped macadamia nuts into the dough before shaping into cookies.)
These babies just beg to be dipped in lightly sweetened nondairy milk.
If you make these, please let me know what substitution options you used. Enjoy, everyone!
(As I’m sure some of you will be curious about it, the milk bottle above comes from a local dairy farm, the Shatto Milk Company. Shatto sells their organic, rBGH-free milk in these too-cool glass bottles—when you buy the milk, you pay a $1.50 deposit on the bottle, and you’re refunded when you return the bottle to a store. I don’t do dairy, of course, but I fell in love with these bottles, so I’ve bought a couple of them [this one that says “YUMMY” and one that says “ICE COLD;” next I want to buy the one that says “LOCAL”!] from my Whole Foods. In the Kansas City area, you can go to any store that sells Shatto milk and just ask to buy an empty bottle. They’re too cute to pass up!)