Cookie Recipes
Tart, chewy lemon macaroons. I’d recommend at least doubling this recipe, as the cookies are addictive and go quite fast!
Banana bread was the ultimate in comfort food. These oaties do the trick and will take additions/substitutions easily.
My Mum used to make wonderful date squares when I was younger, and this is what I came up with after trying to create a gluten and sugar-free version. It just happens to be raw too!
I made this one day just trying to figure out a way to use up some walnuts that I had laying around. The measurements are just estimated. I just kind of threw it all together by my tastes. It worked best for me when there was enough honey to make it soft and mushy. I know these aren’t exactly oatmeal cookies either. My husband tried them and thats what he thought it tasted like. Which I think they do too.
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
These are a soft, chewy treat. I often bring this along when traveling for a snack – also because I’ve found that even family that doesn’t eat raw requests this treat often. Adapted from a recipe in Rawvolution (I scaled down the agave as the entire cookie was a bit too sweet for my taste. Also added more raisins for texture).
Someone else deserves the credit for this recipe, but I can’t remember where I jotted it down from. All I know is that it is a really tasty and decadent recipe to whip up when you are craving something sweet. At some point, I plan to try experimenting with this for a raw version of cookie dough ice cream – yum!
PLEASE NOTE: I included this recipe in the Kids category, but children under 1 year should not be served honey. Also, some children can have adverse reactions to sesame and cacao, so please use caution.
A great way to use sesame pulp for something sweet.
Chewy sesame cookies, yay! :o) I needed something sweet to take to school, since the candy machines have been calling to me lately. I just made these today, and didn’t measure… the measurements below are estimates, so taste before you dehydrate!!
A sweet tart cookie that can be moist or crispy as you choose. High snarfability level.
I love cookies. The recipes on this website and other websites have inspired me of making my own raw cookies. I love oatmeal, and specially in cookies, so I came up with this recipe.
Chewy and firm apricot-prunes cookies, no need for dehydratation, with oatmeal (soaked raw steal-cut oat grots). A perfect breakfast with almond milk, a day snack, dessert or late night treat. My husband loved them!
These are DELICIOUS! They taste like butterscotch cookies. This is adapted from the Apricot Pecan Drops recipe in Vibrant Living.
Sometimes you just want some comfort food. This weekend was one of those times. I woke up on Saturday morning, wondering what I was going to bring to the raw pot-luck that day. My mind was filled with thoughts of easy to make, savory stand-by’s, but nothing jumped out at me. As I looked at the what I had in the cabinets, it dawned on me that it might just be a comfort food kinda day.
I couldn’t be more pleased with how these turned out. Folks at the pot-luck gave them a big thumbs up and of course, the plate was empty when the pot-luck was over. Soft, sweet, chocolaty, just like how a brownie should be, but with the frosting on top, these will take you right into comfort food bliss!
Visit my blog for more gourmet raw desserts! http://www.therawdessert.com/
These are nice and chewy! They harden up real good when left out on a plate for a couple hours, either way is really good. This will definitely satisfy your sweet tooth!
This was so fantabulous I just had to share!!!! I had some chocolate LARABAR’s hanging around and thought I would put them to good use …. and WOW, I was blown away!!! You could use any chocolate cookie you have laying around. I think I will definitely be making my own chocolate cookies so I can make these all the time.
After making my first nut milk I didn’t know what to do with the pulp.. so using what I had in the fridge at the time I made this “kookies”. I don’t have a dehydrator so I used the sun… it takes a bit longer but it was worth it in the end.
We sent the Wholes Foods Chocolate Earth Ball Recipe to be Rawed and the results will be perfect when you turn your lights out for an hour this Saturday!
This recipe was the result of chocolate cashew butter cups gone rawng. I began by making chocolate from melted coconut oil and cocoa powder and sweetened with stevia but went WAY over board and it was WAY too sweet. So I began adding anything I could think of to make it less sweet which is why I don’t have amounts. I just dumped everything in there until it tasted good. And it turned out delicious.
I found this a long time ago from a website on the internet, I’m sorry that I don’t have the source but I’m just going to tell you that it’s not my recipe. The picture is not mine either, but I’ve been making these for weeks and they are great! Enjoy!
Bitter Almond flavour and full of anti-cancer vitamin B17, these wafers were an attempt to honour the biscotti I used to enjoy in cafes. I also am trying to experiment with apricot kernels so this is not necessarily a final result but it was definitely good enough to share and hopefully inspire others. The rationale for using zucchini in the recipe was to try to achieve crispness, the coconut was for a macaroonish flavour. The end result was slightly crispy but chewy for the ones I rolled (see pic) while the other, fatter rounds were very chewy and macaroonish. The taste of bitter almonds was just right :)
A soft deeply ginger-tasting spiced cookie that I was inspired to make after tasting the delicious raw gingernuts from the Bali Buddha Cafe in Ubud. This didn’t turn out as chewy, but the flavours are very good together.
(Adapted from www.therawtable.com) I found the original recipe at www.therawtable.com but I adapted it. I used carob powder (no cocoa) and added maca and mesquite powder for an extra rich flavor. I was amazed by the result when using carob, mesquite and maca powder. It is like a carobe brownie mixture. It is delicious, sweet, not to sweet, and creamy flavor. One even does not notice it contains raisings. I found this mixture also could be used as a pie crust. I was hesitant to use walnuts, as the recipe calls for, because I find then to have a strong flavor, but it does not taste to walnuts at all. The flavors of this recipe blend very well into a one flavor mixture.
Cookies that actually CRUNCH! For sweetpea & everyone else that misses that satisfying CRUNCH! I’m allergic to grains myself, but I make these for my husband and kids occasionally. They LOVE them!!
This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!
I found this recipe on rawguru.com, so it’s not mine, but it looked amazing, so I had to share! The recipe called for 3-4 oz raw cacao nibs ground fine, but since I’m not much of a chocolate lover, I left it out. But feel free to use it, by all means!!
http://www.rawguru.com/recipe44.html
These are so tasty and have a nice creamy texture. I had a couple warm out of the dehidrator and knew that they were a success.
delicious bars, that don’t need to be put in the dehydrater (because i dont have one hahaa) easy to change up. like rolling them into balls and making them cookies.
sorry, i would have a photo, but my brother ate the one that i was going to take a picture of…
This originated out of a mix I munch on occasionally, they are very sweet so a little goes a long way!
I made these tonight after dinner and my sis and I polished them off already. They have a real “cookie” taste! I was going to take a pic but I ate the one I had in my hand. (It is in my display but hard to see)
Since Larabars are raw and 100% fruit (and nuts), this recipe is easy to make! These bars are SO yummy and they’re great for taking with you to work! The credit for this recipe does not go to me, but I don’t remember where I found it – sorry!
I had been wanting to make these for awhile and i finally did! these are truly amazing cookies! and this is probably the best thing ive ever made! i got this recipe from the daily raw cafe. so thats who the credit for the recipe goes to.
This recipe is a variation on my Fig & Date Squares combined with my love for Living Cuisine’s Caramel Coconut Cookies. I hope you like them.
(In the picture, the Caramel Apple Bars are the ones on the bottom right.)
What to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!
Easy and quick cookie/snack bar made with only 3 ingredients and a processor! You could use dates instead of raisins if you wanted to – I haven’t but you could!