This is by far the easiest and best raw chocolate chip cookie recipe I have ever tried. The dough tastes so much like real sugar cookie dough that I can’t stop eating it by the spoonful. Once it’s rolled in coconut and is combined with the raw chocolate chips, it is unbelievable! I can’t keep these cookies in my fridge for long. You might want to make a double batch!
Recipe by Kresta Glaser
First, start with the CHOCOLATE CHIPS:
1/2 c cacao powder
1/4 c coconut oil
1/4 c agave
Blend well and spread as thick as you want on a small cookie sheet covered in waxed paper. Place in freezer to harden. (You could put it in a ziploc bag and cut the corner off to pipe it on the cookies if you wanted it prettier.) When they are frozen, break them into chunks or little pieces that you can add to the cookie dough.
Next is the Cookie Dough:
3 c cashews – ground into flour
1/2 c agave
1 tsp vanilla
After grinding cashews into flour, mix remaining ingredients by hand until well blended.
Shape dough into small balls and roll them in shredded coconut. Push the ball down in the middle with your thumb to make a thumbprint. This makes a nice spot for a hardened piece of chocolate. You could also add little chocolate chip pieces to the dough before you roll it into balls for a more traditional chocolate chip cookie. Either way makes a yummy treat!
