I make awesome non-raw, proper cooked, chocolate cookies – you know the ones… loaded with brown sugar and butter, eggs and white flour and of course Cadbury dark chocolate chips… In my house these disappear way faster than I am comfortable with… so I make this as an alternate… and the good news… make that great news is… these, much more healthful cookies, disappear just as fast (they just take way longer to make)!
For cookie dough
4 cups Nut- Flour (I use the dehydrated meal left over from making almond milk)
1 cup agave nectar
1/2 cup coconut nectar
2 Tsp. cinnamon
1 Tsp. sea salt
1 Tsp. vanilla extract
For choc chips
1 1/2 cup cacao nibs
1/4 cup maple syrup
1 Tbsp. coconut sugar
1. Blend the choc chip ingredients until cacao nibs are well coated. Place on a lined dehydrator tray and dehydrate for 24 hours at 115 degrees Fahrenheit.
2. Blend the dough ingredients until creamy. Place in the refrigerator about 1/2 hour to set.
3. Place spoonfuls of dough onto dehydrator sheets. Flatten with a spoon and press cacao nibs into dough.
4. At 115 degrees Fahrenheit, dehydrate cookies 24 hours or until cookies are formed and texture is ‘chewy’.
Makes about 20 cookies 🙂