Raw Cookies!!

It's no secret that I have a sweet tooth! I was so excited when I discovered I could keep having sweet treats yet do away with the weight gain, bloated and congested feelings in and around my abdomen (which places pressure on my lower back).

I have a new favourite! Raw Cookies. I was instantly inspired when I saw a recipe for chocolate chip cookies on The Sunny Raw Kitchen blogspot. It was posted as their Recipe of the Week and let me simply say, these are srum-diddle-i-umptious! I varied the recipe slightly and have been having a few everyday. I store them in the freezer so they get a "baked" texture about them.

I made three versions from the same base recipe - chocolate chip, chocolate and vanilla.

RAW VANILLA COOKIES















Cookie Batter
1 3/4 cups raw cashews
1 cup ground oat groats or oat meal
1/8 cup - 1/4 cup agave nectar (to taste)
2 tsp. vanilla extract
1/4 cup melted coconut oil

Method
Place all ingredients into a processor and blend til dough-like. Place cookie dough in the fridge to firm up for an hour. Roll into balls and gently press with a fork. Store in freezer.


RAW CHOCOLATE CHIP COOKIES













Cookie Batter
1 3/4 cups raw cashews
1 cup ground oat groats or oat meal
1/8 cup - 1/4 cup agave nectar (to taste)
2 tsp. vanilla extract
1/4 cup melted coconut oil

Chocolate Chips
1/4 cup melted coconut butter
1/4 cup cacao
1 tbs agave syrup
1 tsp vanilla extract
(chopped pecans mixed through to make it really nice!)

Blend until smooth and spread mixture on a pan lined with baking paper. Add pecans if you so desire. Set in freezer. Once set break into pieces. You can make make a double portion and leave in freezer. They'll keep forever. NB You can leave out the agave and vanilla for a less sweet cookie.

Method
Place all cookie batter ingredients into a processor and blend til dough-like. Place cookie dough in the fridge to firm up for an hour. Quickly mix in the chocolate chip pieces by hand. Roll into balls and gently press with a fork. Store in freezer.

RAW CHOCOLATE COOKIES













Cookie Batter
1 3/4 cups raw cashews
1 cup ground oat groats or oat meal
1/8 cup - 1/4 cup agave nectar(to taste)
2 tsp. vanilla extract
1/4 cup melted coconut oil
2 T cacoa powder

Method
Place all ingredients into a blender and blend til dough-like. Place cookie dough in the fridge to firm up for an hour. Roll into balls and gently press with a fork. Store in freezer.