Chocolate Chip Cookies
Submitted By: Rhonda Malkmus (go to hacres.com for more recipes and information)
If there’s a Holy Grail of the raw-food world, it’s the creation of a healthy chocolate chip cookie recipe. Leave it to raw food pioneer, Rhonda Malkmus, to come up with a solution.
These no-bake, mostly raw delictibles are sweet and satisfying — plus, they’re actually good for you!
- 3 cups pecans OR walnuts (soaked overnight, drained, and allowed to air dry)
- 12 Medjool dates
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- ½ teaspoon Celtic Sea Salt (or to taste)
- 1 ½ tablespoons raw coconut oil (best if soft but not liquid)
- 3 tablespoons carob chips
- Place dates in food processor with “S” blade and process until smooth.
- Add walnuts (or pecans), cinnamon, salt, and coconut oil. Process until well blended.
- Add carob chips and blend just until chips are well distributed.
- Remove from processor and form a tablespoon of mix form a ball.
- Then flatten into round cookies or leave in ball form.
- Refrigerate till time to serve. ENJOY!
Option: Balls may be rolled in unsweetened coconut or chopped nuts.
(I have not tested these out yet but I wanted to give one that is raw)
Banana-oat cookies (cooked – from diabetic living)
prep: 20 min. bake: 10 min
nonstick cooking spray
1 large ripe banana mashed
½ C chunky peanut butter
½ C honey
1 tsp vanilla
1 C rolled oats
½ C whole wheat flour
2 tsp ground cinnamon
1/4 tsp baking soda
2/3 C dried cranberries or other dried fruit
Preheat oven 350. Spray cookie sheet
Combine the four wet ingredients, in other bowl mix rest except fruit then combine with wet. Stir in fruit. Drop dough on sheet and flatten dough slightly.
Cook 10-12 min until lightly browned.
I like to change it up. You can add walnuts. Or add 1/4 C cocoa powder with the dry ingredients, with or without the cinnamon, and add dark chocolate chips, or better carob chips, instead of the dried fruit.