These are the most delicious and fastest cookies I have ever made. Some people like these even better than my fudge brownies, I don't understand that, but everyone is entitled to their opinion. It takes only minutes to put these little gems together ( with a little cheating from Trader Joe's ) and you have a fast snack to grab when you are on the go and between meals. I take these with me when I travel and am not sure I will have fresh raw food. They also make a wonderful airplane snack. You can use them for doggie treats if you leave the chocolate and nuts out and substitute some dried fruit like mango, peaches, apples or pineapple. These are mostly alkaline, have lots of good minerals and omega oils, so they don't hurt your PH, although I do not suggest making these your main meal every day, you'll want to though!! Raw Vegan Chocolate Chip Cookies
Makes about 50 cookies
3 cups almond flour, or almond meal
1 cup date pieces soaked until soft and drained
1 tsp vanilla powder
dash salt
1/2 of an organic 3.5 oz dark chocolate bar, chopped
3/4 cup raw pecans or walnuts, chopped
In a food processor put the almond meal, dates, salt and vanilla. Process until it a ball forms, about 1 minute. Remove to bowl and stir in the chocolate pieces and chopped nuts. Take about a tablespoon of the mixture and roll it into a ball and place it on a teflex dehydrator sheet. Continue the process until the sheet is full. Use the back of a spoon to lightly flatten each ball into a round cookie about 1/4 " thick. Dehydrate for 4 hours at 105 degrees, remove from teflex sheet and continue drying another 4 hours, or until desired texture is reached. You can eat the cookies without drying them, they just will not have the crisp texture similar to their cooked food counterpart. They will be delicious either way. They keep in the refrigerator 3 weeks and in the freezer 3 months.
Enjoy this quick and easy snack with a glass of fresh almond milk for an alkaline treat that really satisfies you and feeds your body too!
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