Cacao Nib Carob Cookies

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Raw oat based cookies made with carob powder and cacao nibs. Try them with a tall glass of creamy almond milk!


1 cup organic oat groats*, ground to flour

1/2 cup carob powder

1/3 cup agave

1 1/2 teaspoon organic vanilla extract

1/4 teaspoon Himalayan pink salt or sea salt

1/4 – 1/3 cup cacao nibs


1) Place all ingredients in a food processor. Process until mixture forms into a ball.
2) Shape the cookies - Take 1 tablespoon of dough and roll it between the palms of your hands to form into rounds.

3) Lightly coat a cutting board with coconut flour and place rounds on cutting board. Use the bottom of a small glass to press each round into flat discs or use the palm of your hand to flatten dough. Use a spatula to gently lift dough from cutting board and transfer to a dehydrator tray.
3) Dehydrator the cookies - Place the tray of cookies in the dehydrator. Turn cookies midway through dehydrating. Dehydrate 4-5 hours for softer cookies; 6-7 hours for crispier cookies.


This recipe calls for ground *aat groats: whole grain oat kernels with the hull removed. You can find organic oat groats at health food stores or online.

Ingrid Weithers-BaratiAbout Ingrid Weithers-Barati

Ingrid Weithers-Barati is an accomplished self-taught cook and food enthusiast turned raw food advocate in 2007. Her passion for nutritious flavorful food inspires her to create some of the most delicious raw vegan recipes that she readily shares here her blog, the vary same recipes that have tremendously benefited her subscribers who seek a healthy lifestyle. In addition to her culinary endeavors, Ingrid is working on authoring various books and articles, and continues to learn and embrace a holistic lifestyle. Raw Epicurean is a blog focused on natural wholesome food prepared raw, or in another word, uncooked or heated at 118 degrees or less. You’ll find tips, ideas, and recipes shared from recipe books, like-minded chefs, raw food enthusiasts, and from what I’ve created and learned along the way.

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