Missing chocolate chip cookies while on a raw food diet? No longer!
Grinding the buckwheat and almonds into "flour" is what makes these raw chocolate chip cookies come together in sweet harmony. Soaking the raw cacao nibs will make them softer and easier to chew while the sweet batter makes up for their bitterness. Soaking the nuts is also recommended as they will dry out again in the dehydrator.
Prep Time: 30 minutes
Dehyrator Time: 12 hours
Total Time: 12 hours, 30 minutes
Yield: 12 cookies
- 1/4 cup raw cacao nibs
- 1/4 cup almonds or macadamia nuts
- 1/2 cup raw buckwheat groats
- 1 cup almonds
- 6 tablespoons agave nectar
- 1 tablespoon vanilla extract
- 2 tablespoons raw coconut oil
- Pinch of sea salt
1. Soak the cacao nibs and 1/4 cup almonds or macadamia nuts in separate bowls with water to cover and set aside for 20 to 30 minutes.
2. Meanwhile grind the buckwheat groats to a dusty flour in a food processor or high-powered blender and transfer to a mixing bowl. Do the same with the almonds and mix them together along with the remaining ingredients. When the cacao nibs and nuts are done soaking, add them as well.
3. Separate the "dough" into 12 equal pieces, roll the pieces into a ball and flatten them out, spacing them evenly, on a Teflex-lined dehydrator tray. They should be about a 1/4-inch thick to make sure they dehydrate thoroughly.
4. Dehydrate at 115F for 6 hours, remove the Teflex sheets and flip them over onto the mesh trays. Continue dehydrating for 6 to 8 hours more or until they are dry on the outside. Enjoy your raw chocolate chip cookies! Yum!