It’s Autumn and it’s sometimes it just doesn’t serve us to skimp on comfort food. If we don’t have a little bit of what we fancy, we can easily be reaching for an unhealthy sugar-laden cookie jar.
We need something to sustain us as we are walking through the forest, kicking up leaves.
But you can relax. It’s OK to be a cookie monster with these luscious chewy raw cookies with a touch of Autumnal pumpkin pie spice. You can an extra chewy element such as a few soaked raisins or some chopped medjool dates, if you like.
As a snack, they are a healthy option containing no more than a handful of nuts and oats and have less than one teaspoon of maple syrup per cookie.
They are the perfect partner for a warm drink – you could try them with this Golden Milk.
I like these warm straight from the dehydrator, but if you don’t have a dehydrator, you could chill them in the freezer. Both methods are outlined below.
Raw cookies are part of Sweet, my online raw desserts intensive for anyone who wants to learn how to perfect gluten-free, dairy-free raw desserts. The doors are open and within 10 days I can turn you into a raw pastry chef. You will be turning out creations that you can be proud of such as crème patisserie, cheesecakes, frozen desserts and even sponge cakes.
A FEW TIPS
Raw baking is a science, so make sure you follow the precise measures to get the best results from these recipes. Invest in some measuring cups, scales or measuring spoons for accurate results.
I use bought ground almonds for this, called almond flour in the US and ground almonds in the UK. They are paler than when you grind whole almonds yourself and they don’t contain the bitter skin.
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.