Raw, dairy-free, gluten-free healthy cookies cost an arm an a leg. So we decided to make our own! These don't usually last very long. Half the dough gets devoured before even being shaped into cookies! You can eat the dough raw, on the spot. If you want them to keep for a few days, put them in the fridge, freezer, or in your dehydrator (which dries them out at a low temperature so the food remains alive and raw).
Raw Cookie Ingredients
4 pitted and soaked Dates (adjust amount according to sweetness desired)
4 tablespoons of Raw dried Coconut flakes / Coconut flour #
4 tablespoons of Sesame seeds * (optional: raw Hemp seeds /Chia seeds)
1 tablespoon of Coconut oil / Coconut Manna
For Gingerbread cookies, add:
1 tsp Ginger powder
1 tsp Cinnamon powder
1 tsp Blackstrap Molasses (adjust amount according to sweetness desired. Note: Molasses are not raw)
* Optional: Hemp seeds & Chia seeds
You may substitute 1 or 2 tablespoons of Sesame seeds with Hemp seeds / Chia seeds. I find that they make the dough more sticky, but I like hemp seeds. Hemp seeds give a nutty taste and chia seeds make the cookies more crunchy. I normally do 2 TBS Sesame Seeds, 1 TBS Hemp, 1 TBS Chia.
# Coconut flour vs Coconut flakes
Coconut flour gives a nice, fine and smooth consistency. The flakes are not so fine, the cookies look more rough and the dough is stickier, but I prefer the taste.
Steps:
- Blend all the ingredients together
- Roll the dough into balls, flatten them into cookies / shape them with cookie cutters
- Eat immediately / dehydrate for 4-6 hours / refrigerate
We made gingerbread men and women and used raisins for the eyes, nose, mouth and buttons!
