Tag Archives: raw

Cookies

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Recipe Week – Day 5, Cookies!

You heard right, cookies!  What better way to end off a week than a sweet treat?  The difference between these cookies and a typical recipe are the simplicity and quality of ingredients.  So the potential of a flare-up is drastically reduced as they are grain free, gluten free, dairy free, and refined sugar free.

chocolate chip baked cookies

Baked Chocolate Chip Cookies

Makes around a dozen cookies.  Original Source Recipe from Cupcakes OMG!

Ingredients

  • 1 cup raw almond butter
  • 1/4 cup raw honey (you can use slightly more or less based on your preference)
  • 1 egg
  • 1/2 tsp cream tartar
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • (Optional if you cannot have chocolate) 1/4 cup Enjoy Life chips (more/less if you like)

Directions

1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.
2. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.
3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn’t spread a lot.
4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they “set up” right.
5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.
raw cookie dough

Raw Cookie Dough Bites

This is one of my most requested desserts that I make.  No baking required and can be stored in the refrigerator or freezer.

Ingredients

  • 1/2 cup raw coconut butter / manna
  • 1 cup dried unsweetened shredded coconut
  • 2 tsps vanilla extract
  • pinch sea salt (add at the end)
  • 1 3/4 cup dates, pitted (easier if they have been soaked for a 1/2 day)
  • (Optional)  2 1/2 Tbsp almond butter
  • 6 Tbps (1/3  – 1/2 cup) raw cacao nibs (you can also sub in raisins)

Directions

In a food processor, combine butter & shredded coconut with vanilla extract and process until smooth.  Add in dates and process again until sticky & smooth.  (Optional) Add in the almond butter & process.  Add in cacao nibs / raisins and pulse until evenly distributed in batch.  Roll into balls, add salt on top of each & add to refrigerator for a few hours.

**BONUS**

Vanilla Honey Macaroons

  • 1/2 cup cashews or almonds
  • 2 1/4 cup shredded coconut
  • 1/2 c raw honey
  • 2 teaspoons of vanilla extract
  • Himalayan sea salt

Process almonds / cashews until sand-like texture.  Add with coconut, raw honey & vanilla extract into a bowl and mix together.  Mixture will be sticky so wet hands as needed and roll into balls with lots of pressure (mix can fall apart easily).  Place on dehydrator and dust with salt.  Dehydrate 118 or less overnight.
NOTE:  You can refrigerate instead of dehydrate overnight but mixture won’t hold up as well.

Want more?  Click here for more of my autoimmune food recipes.

Raw Key Lime Pie (Less Sugar Than Soda)

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After another great Whole Foods evening meal served with raw key lime pie dessert, I did some calculations on how much sugar is in the raw key lime pie vs. the conventional sodas we commonly drink today.

Sugar vs. Raw Key Lime Pie

Compared to the Big Gulp which has 10.66 tablespoons of sugar and no nutritional value, all the ingredients of an entire raw key lime pie is 6 tablespoons of sugar (most of which comes from dates).  Skip the soda & be guilt-free when having your pie.  Plate-licking optional…

Raw Key Lime Pie

Crust

  • 1 cup macadamia nuts
  • 1 cup almonds
  • 6-8 dates pitted & chopped

Filling

  • 2 cups cashews, soaked for 3 hours
  • 3/4 cup lime juice
  • 1/4 cup coconut nectar (or 6-8 dates)
  • 1/4 cup coconut manna
  • 2 teaspoons vanilla extract
  • zest of 2 limes

Directions

CRUST:  Combine crust ingredients in the food processor and pulse until crumbly.  Press into base of 8″ springform pan or make individual pies within a muffin pan (make sure to include the muffin paper cups).

FILLING:  Combine all filling ingredients using a high power blender and blend until smooth, using water to thin the mixture so it will blend (NOTE:  if you have issues with this, blend in food processor first and add to high power blender to make it smoother).  Spoon filling on the crust and refrigerate at least 3 hours until firm.  If the mixture is not firm enough, cut pie slices after refrigeration and then add to the freezer.  OPTIONAL:  Serve with berry sauce (high-power blend frozen berries).