Recipe // Raw Cookies

Before ya freak… there are no eggs in them. We all know that raw cookie dough is the best part of making cookies and I’m just not a baker so it was really just in the cards.

As you probably know, I’ve been experimenting with ways to best utilize that sweet, sweet pulp from my homemade coconut macadamia milk and I’m far from done exploring the possibilities– but this is one worth sharing!

They are hearty and dough-y so they make the perfect treat for me as I have little to no restraint when there are baked goods in the house (perhaps a reason I don’t often bake) Raw treats are somehow a different ball game though. They never feel quite so “desert-y” and I tend to keep them in the freezer where out of sight = out of mind.

It feels a bit odd– being someone who preaches that you don’t need to avoid or feel guilty about treats, just so long as you actually WANT those treats and know they are worth it, and also being someone who won’t keep baked goods in the house lest I eat them all at once. There are just certain foods that beget mindless eating. For me they are crackers, chips, and cookies. Even the organic, grain free, made-with-date-paste-and-good-intentions ones. I’ve learned that the best course of action for my long term health and happiness is just to not keep them around and only have them on rare occasions when I’m out with friends or taking myself on a cinnamon roll-coffee date.

This is also why I struggled to even call these cookies. Because they are so different from baked cookies (but still just as, if not more amazing) and when frozen, they take on a whole new life of their own– so far separating them from anything I’ve ever called “cookie” that you almost need a new word for them.

I haven’t yet come up with one, so for now, they shall remain “raw cookies” but I’m open to suggestions.

Whatever we are calling them somehow still resemble real food enough for me to pull the breaks after just one. These cookies really are magical…


Raw Cookies

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Ingredients

  • 1.5 cup coconut macadamia flour, plus about 1/3 cup extra to roll them in at the end (made from the leftover pulp from Recipe | Coconut Macadamia Nut Milk (plus some musings on food waste) *see options below
  • 1 cup “Mac Milk” (or, again, you could use store bought but no promises on quality)
  • 1/2 cup pitted dates
  • 1/4 cup shelled pistachios
  • 1/4 cup coconut flakes
  • 1/4 cup raw cacao nibs or chocolate chips if that’s your thing
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla or vanilla bean paste
  • 1 tbsp melted coconut oil or MCT oil

 

*option 1: If you’re desperate to make these, but haven’t made the “mac milk” as I’m now calling it– I’m sure you can use almond or coconut flour but I can’t guarantee they will be as good

*option 2: If you’ve just recently made the milk and haven’t dried the pulp into a flour yet, you can skip the step of drying it and then adding in milk (which seems highly redundant in hind sight) you can just add 2 cups of wet pulp (which makes it sound SO gross)

Directions 

  • Add everything (besides the bit of extra flour you set aside) into a food processor and blend until you have a dough consistency. If it’s still a little crumbly, try adding a couple more dates and blend some more.
  • Roll the “dough” into tablespoon sized balls, then roll them in the extra coconut macadamia flour and place on a baking sheet or piece of parchment paper
  • With a fork, carefully press the balls down so they flatten into cookie shapes. I did a cross hatch with the fork, but I suppose they will taste the same if you don’t…
  • Freeze for at least 10 minutes to let everything solidify. You can keep storing them in the freezer which I find makes them extra delightful, or the fridge which is still good but not quite as amazing

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