Oatmeal Carob Cookies, and Super Food Crunch Cookies

Here’s a two for one cookie recipe post. These delicious cookies are great to share around the holidays or any time of year. You can roll them into balls, or flatten them to look like the standard coin shaped cookie. The first cookie recipe incorporates oatmeal with carob – super yummy! The second cookie was inspired by cookie recipes I found in Ani Phyo’s Ani’sRaw Food Desserts recipe book. These cookies have amazing crunch and energy to them. I know you’ll enjoy both recipes, so here they are:
Oatmeal Carob Cookies.
1 cup raw oats
3T raw oats (reserved)
1 cup raw hazelnuts
¼ cup raw carob powder
1T mesquite powder
½ tsp pink Himalayan salt
½ tsp ground cinnamon
½ tsp non-alcoholic organic vanilla extract
¾ cup well-packed pitted dates
1T agave nectar
Using a food processor, combine 1 cup of raw oats, with the hazelnuts, carob powder, mesquite powder, salt and cinnamon. Mix well. Add the pitted dates and vanilla. Mix until crumbly and sticky. Slowly add the agave by drizzling it into the food processor while mixing. Once mixture appears somewhat cookie-dough like, remove from processor. You can either use a spoon scoop and make round balls or flatten each piece, or you can roll the whole dough out and use cookie cutters. Although this mix does not need refrigeration, during the summer months I advise it so that the cookies aren’t too soft. These cookies are so amazing…the batch was gone in practically a day!
Super Food Crunch Cookies.
½ cup raw almond butter
2 1/2 T agave nectar
2T non-alcoholic organic vanilla extract
2 cups raw almond meal
½ tsp pink Himalayan salt
¼ cup sliced raw almonds
¼ cup goji berries
¼ cup raw cacao nibs
1T shredded dried coconut
Combine almond butter, vanilla, salt and almond meal in food processor and mix well. Add remaining ingredients and combine well until mixture forms a dough. Remove from processor and use a cookie scoop or spoon to shape balls or flatten to make round cookie shapes. You can also roll the mixture out and use cookie cutters to create a variety of cookie shapes. This recipe stores best in the refrigerator – but not necessary. You can even dry it slightly in the food dehydrator for a crispier cookie.

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