Raw Chocolate Chip Cookies

Some days just call for a chocolate chip cookie and a tall glass of cold milk (dairy-free nut milk of course!) This version of one of the most beloved cookies in existence comes to us via Amie Sue of Nouveau Raw. They are completely raw and utilize a dehydrator to make, so if you foresee a cookie craving in your near future you’ll want to start these ahead of time! Pull them out after 8 hours and sink your teeth into a perfectly chewy and scrumptious cookie made with all organic, raw, and healthy ingredients!

Yield: 35 cookies

Ingredients

• 2 cups gluten-free, rolled oats
• 1 cup oat flour
• 1 tsp sea salt
• 1 cup cashew or almond  butter
• 1/2 cup raw agave nectar
• 1/4 cup raw honey
• 1 1/2 tsp vanilla extract
• 1/4 cup  raw cold pressed coconut oil
• *1 batch of chocolate chips*Chocolate Chips:½ cup melted cacao butter (use a double boiler to melt)¼ cup raw cacao powder 1 Tbsp + 1 tsp mesquite powder1 tsp agave nectar

Instruction
Cookies:

1) To make your oat flour, place 1 cup of raw oats in the food processor and process until it becomes a fine powder. Don’t grind down the other 2 cups.  This is all for texture purposes.
2) In a food processor, fitted with the “S” blade, add the whole oats, oat flour and salt.  Pulse 2 times to mix in the salt.
3) Open the lid and add the nut butter, agave, honey and vanilla.  Process until mixed.
4) While the food processor is running, drizzle in the melted coconut oil.   You may need to stop a few times and scrap the sides and spread the dough around evenly.
5) Transfer the batter to a bowl and hand mix in the chocolate chips until well incorporated.
6) Using a cookie scoop,  scoop out the dough into your hand, roll into a ball and flatten.
7) Place the cookie on the mesh dehydrator sheet. Dehydrate at 145 (F) degrees for 1 hour, then reduce to 115 (F) degrees and dry for an additional 8 + hours.  The cookies will be chewy and flexible.

Store in an airtight container in the fridge for several weeks or in the freezer for a month.

*Chocolate Chips:

1) Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
2) Line a cookie sheet with parchment paper or use your dehydrator tray that is lined with the non-stick teflex sheet. You will be piping your chocolate chips onto this
3) In a double boiler gently melt the cacao butter until it is completely in liquid form.  Be very careful that you don’t overheat the pan.  As soon as the cacao started to melt I turned the burner off.
4) Once the cacao is melted completely, whisk the powders and agave into the cacao butter until thoroughly combined.
5) Take the pan off of the double boiler and set on a towel so it can start to cool.  This is not a time to get distracted.  Allow the chocolate to cool so it starts to thicken a bit.
6) While this is happening I prepare my piping bag.  I used a disposable piping bag, snipping the pointed end so I can insert a tip.  The size of the tip will determine the size of your chips.  I then took a tall glass and set the bag inside of it, folding the bag open over the rim of the glass.
7) Once the chocolate has started to firm pour it into the bag which is being supported by the glass.  Scrap the pan clean.
8) Pull the bag out of the glass and plug the piping tip with your finger as you twist the bag closed.
9) To make the chocolate tips hold the tip straight down onto the non-stick sheet, squeeze a little bit out, pressing down and then pulling up, taking the pressure off of the bag.  Make sure you have allotted enough uninterrupted time to make all the chips at once so your chocolate doesn’t get too thick in the piping bag.
10) Once you are all finished, place your tray in the freezer.
11) Once frozen, scrap them off into a container that has an air-tight lid and store in the freezer or fridge until you are ready to use them!