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Raw Cacao Chia Cookies

Raw Diet Recipe

These raw cacao chia cookies are the ultimate, high protein, high nutrient, completely raw cookie. You will love the energy you get from these yummy treats.

Raw Cacao Chia Cookies

Ingredients

1 cup pitted dates
1/2 cup raw slivered almonds
2 tablespoons raw cacao powder
1/8 cup chia seeds
1 teaspoon pure vanilla extract
1/4 cup whole raw cashews, hazelnuts, pistachios, or almonds

Recipe Directions

Using a food processor or a high power blender, process the dates until a smooth paste forms.

Add the almonds, cacao powder, chia seeds, and vanilla. Pulse until everything is combined, but not liquefied.

Add the raw cashews and pulse only until the nuts are incorporated into the mix - you want chunky pieces of nut distributed throughout the cookies.

Roll tablespoon sized balls of dough between your hands to make a perfectly round, smoothly finished cookie.

Place the cookies on a piece of waxed paper to firm up for at least 2 hours. Store in the refrigerator or freezer. Recipe makes about 12 small cookies.

Recipe Notes

If you are a hardcore raw food enthusiast, the thought of using anything but raw cacao may pain you. If you can't find raw cacao powder, simply use an equal amount of organic raw cacao nibs, and pulverize them into a soft powder.

Extra: Nut Butter Chia Cookies

These pretty little cakes are similar to the peanut butter cookies you grew up on. These, however, have the bonus of being loaded with protein and fiber. To make the cookies gluten free, try using gluten free oat flour. These cookies will turn out a touch softer and more fragile than traditional peanut butter cookies, but they are every bit as delicious.

1/2 cup virgin coconut oil
1/2 cup natural cane sugar (e.g., Sucanat)
1/2 cup brown sugar
1/2 cup unsalted cashew or almond butter
1 large egg
1 teaspoon vanilla extract
1-1/4 cups oat flour or whole wheat pastry flour
1/4 cup ground almond meal
3 tablespoons chia seeds
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350 degrees. Prepare two baking sheets by lining with parchment paper. Using a stand mixer, beat together the coconut oil, sugars, and cashew butter for about 4 or 5 minutes, or until light in color.

Add the egg and vanilla, beating just until completely blended. In a medium bowl, whisk together the flour, almond meal, chia seeds, baking soda, and salt. Add the flour mixture to the wet ingredients, mixing just until blended.

Using a tablespoon or a medium size cookie scoop, drop batter onto lined baking sheets. Press down gently on the cookies with the tines of a fork or use a glass tumbler to flatten them slightly.

Bake until golden brown, 12 to 15 minutes. Cool for 1 to 2 minutes before removing the cookies from the pans. Recipe makes 20 to 24 cookies.