I love chocolate chip cookies, and there are so many different recipes for making chocolate chip cookies. I’ve seen a few really good ones for making a raw, mostly vegan chocolate chip cookie which is where I got the inspiration for my own mostly raw version of the chocolate chip cookie. These cookies were an absolute hit over the Thanksgiving and Christmas holiday. I thought I had misplaced the recipe, but just found it tonight. So, I thought I’d share it with all of you. Enjoy!
Chocolate Chip, Sundrop Cookies
Ingredients.
2 cups almond meal
¼ cup coconut sugar
½ tsp ground cinnamon
¼ cup coconut oil
¼ tsp pink Himalayan salt
¼ cup maple or agave (I used both)
2 tsp vanilla extract (preferably organic, non-alcoholic)
½ cup pecan pieces
¼ cup vegan chocolate chips
1 Tb raw cacao nibs
¼ cup Milk Chocolate SunDrops® (a healthier alternative to m&m’s)
Sea salt for garnish
Preparation.
Combine all ingredients, except the chips and nibs, together in a bowl and mix very well until a dough is formed. You can use a food processor too. Once the dough is formed, fold in the chip and nibs. Roll dough into 1″ or slightly bigger balls. Press down on each ball to form a round cookie. Place on dehydrator trays, leaving space between each cookie. Dry cookies in a 114 to 118 degree dehydrator for about 4 to 6 hours. Dry them longer for a firmer cookie. These cookies do best being stored in an air tight container in the refrigerator. They will keep for at least a week or more, but I doubt that will happen. These cookies usually disappear within a few hours of being served. They are super delicious!!!
Vega-Riffic Recipes 