easy gluten free, vegan raw cookies for everyone to enjoy

There is something addictive about a plate of cookies and they never seem to lose their charm.

An entirely practical food, they are portable, so you can add them to lunch boxes or take them with you when you are out and about.  Even as a mid-morning snack, they are a healthy option containing no more than a handful of nuts, oats, dried fruit and have less than one teaspoon of maple syrup per cookie.

The art and science of creating your own signature cookies is part of the Feast One, Level 1 Raw Chef Intensive . The delicious aromas in the kitchen are amazing as the cookies dehydrate. I think it’s so helpful to be able to have raw treats and snacks on hand as it stops us buckling under the pressure when we see something that catches our eye.

TIPS FOR THE RAW COOKIE MAKER

Raw baking is a science, so make sure you follow the precise measures to get the best results from this recipes. Invest in some measuring cups and spoons for accurate results.

Bring all your ingredients to room temperature before using. This will make the dough easier to mix.

Use a large mixing bowl. This may sound strange but you need plenty of room to mix the ingredients together.

If you want to make shaped cookies using cutters, chill your cookie dough for 30 minutes for it to firm up a little. This means that you will get really sharp edges on your shaped cookies.

If your cookie mixture is dry: Add a little water a teaspoon at a time and work it into the mixture.

If your cookie mixture is wet: Dust the work surface with oat flour to absorb some of the moisture

To make shaped cookies: Lay the cookie dough in between sheets of baking parchment or Teflex sheets from the dehydrator if rolling your dough to prevent the cookie dough from sticking.

Roll the cookie dough about ¼ inch thick and cut into shapes. Using this method, the mix should yield 35 – 40 cookies, depending on size and shape.

No cutters? No problem: Simply roll the cookie mixture into a small ball and squish flat. Use an ice cream scoop to ensure that each cookie is roughly the same in proportions. Using this method, the mix should yield 25 cookies.

Dehydrated cookies: If you are dehydrating your cookies, dehydrate at 115F until your cookie reaches the desired consistency. Place the cookies on the fine mesh dehydrator screen. A minimum of 12 hours will produce a chewy cookie and up to 24 hours will produce a harder cookie. Once dehydrated, store your cookies in an airtight container in the fridge.

No dehydrator? No problem: If you don’t have a dehydrator, you can freeze the cookies on a metal tray lined with baking parchment and enjoy them straight from the freezer.  The freezer made version is probably best not taken with you in your bag – but you could make cookie dough balls instead.

This Chocolate Hazelnut Butter Cookie is the king of cookies. Rich and buttery, be sure to whip up an extra batch of these dark and delicious cookies as they are very moreish.  For an extra cacao boost, why not team it with the creamy smooth hot shockolade.  Who says blondes have more fun?

5.0 from 1 reviews
Chocolate hazelnut butter cookies
 
Author:
Ingredients
  • 1 ½ cup finely ground cashew nuts
  • 1 ¾ cup oat flour
  • ½ cup cacao powder
  • ½ cup finely ground hazelnuts
  • ¼ teaspoons sea salt
  • ¼ cup hazelnut butter
  • ¼ cup chopped hazelnuts
  • ⅓ cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 tablespoon vanilla extract
Method
  1. In a bowl mix together the finely ground cashew nuts, hazelnuts, oat flour, cacao powder and salt until well combined.
  2. Add the remaining ingredients and mix well until the mixture forms a cookie dough.
  3. Form into cookies.
  4. Either freeze until solid or if dehydrating, place directly onto the mesh sheet in a dehydrator. Dehydrate at 115F for 12 hours, flip the cookies and continue to dehydrate for a further 4 – 8 hours depending on how you would like the consistency of your cookies.