Overview

These flavorful chocolate cookies are a perfect fix if you're missing the flavor of fudge!
  • Prep Time

    10 min
  • Total Time

    10 min
  • Suggested Servings

    14 servings
  • Yield

    14 cookies
  • Shelf Life

    5 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Process almonds and cashews in a food processor until they (almost) resemble flour. Add dates, agave nectar, coconut oil and vanilla. Process until well mixed and doughlike.
  • 2. Add the cocoa powder and sea salt and process again.
  • 3. Form into cookies. You can refrigerate and eat as is, or dehydrate them for a few hours for a warm, gooey fudgy experience!

The Rawtarian's Thoughts

By The Rawtarian

These are the best raw chocolate cookies that I've ever had. It's a bit touch and go whether they even need to be dehydrated at all, since the batter is quite dry and conceivably you can form them into cookies and eat as is or refrigerate so that they firm up even more. But when dehydrated for a few hours they get gooey and warm and they're so good! They will never get crispy though (due to the coconut oil), so if dehydrating don't bother dehydrating for more than a few hours.

This recipe does require a number of ingredients, unlike this simple lemon cookie recipe. But the flavor is worth it, because sometimes you just need that chocolatey fix.

I especially recommend eating these cookies warm. The insides are gooey and fudgey while the outside is kind of crispy. It's a perfect fix if you're missing the comfort and flavour of fresh-baked cookies!

If you're looking to really replicate a delicious, fatty-tasting cookie, make sure to add the coconut oil. It really makes or breaks these raw chocolate fudge cookies.

Nutrition Overview

A-grade
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Riboflavin, and Vitamin E.

Printable Recipe (PDF)

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Photos

Best raw chocolate cookies

Comments and Reviews

Top voted

207 votes
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Look yummy! Any alternatives to cashew nuts for this recipe?

200 votes
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These are great. We loved them! They almost taste like chocolate brownies. It's nice knowing I'm doing good for my body! :)

179 votes
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Karen :)

All

14 votes
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Hi there just got my wonderful dehydrator 3 days ago after being raw for 2 years so now I can't wait to try some of your yummy recipes.I do not have para flex sheets yet but noticed you used parchment paper. Can I use regular roll of parchment paper and cut it to size for now or does it have to be dehydrator brand to make it work???Any idea?

12 votes
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Hi Suzy! Regular parchment paper works fine!

32 votes
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Im on my 3rd batch, yummo! The only thing I changed was cacao instead of cocoa. I love them straight from the fridge. So does my 2 year old.

Posted from The Rawtarian's Raw Recipes App

10 votes
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Did you change the Cocoa to Cacao equally?

8 votes
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Hi Robin, yes, it is equal.

30 votes
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Cathy, I'm glad both you and your wee one love these! :)

52 votes
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Just tried these cookies...and I totally agree, they have to go in the dehydrator! The difference in having a nice warm cookie is so nice! especially since I used to bake all the time :) Next time I might try them with just almonds and omit the cashews...I want to make them more often and it would be easier on the wallet since cashews are 20$ kg or over 9$ lb here...

49 votes
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Ashleyjane - I feel your cashew pain :)

52 votes
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I am allergic to tree nuts (almonds, cashews etc).
However I can eat peanuts (weird I know).
Are there any substitutes for the nuts / nut flour in all of your recipes? Will peanuts work? Or a mix of peanuts and seeds perhaps?
Thanks xo

47 votes
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Hi Louise,

1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions (you can download it in iTunes - look for "raw food podcast" - episode 5)

2. Generally, these groups of nuts can be substituted for one another:

creamy nuts: cashews, macadamia nuts, pine nuts, etc.
flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
oily nuts: walnuts, pecans, etc.

Hope this helps!

65 votes
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Made two batches in a week! They were a total hit with my family! :-)

74 votes
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Hi Jen! Don't you love it when everyone approves? :)

66 votes
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I'm making these for a supper club I'm holding this weekend, I'm serving them with a cocoa mousse and macadamia cream.

69 votes
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Phil, I think these will be a hit with your mousse and cream. YUM!!!!

69 votes
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These were really good and chocolaty. I added about 1 tsp of ground coffee beans for an espresso flavor! Also, to make it go faster, I pressed it into a glass bread pan for bars. I also made RAW BANANA BREAD and it's still in the dehydrator. Thank you for all your tasty raw recipes!

71 votes
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Coffee beans for expresso flavor... brilliant! And yum!!!

62 votes
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I LOVED this recipe!!! Very easy to make. I made these cookies already 3 times in one month ;)

60 votes
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Hi Oxana! So glad the cookies hit the spot! :)

61 votes
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I roll them in coconut and do some drops and some flat. The coconut adds crunch. Love this, kept me off the sugar stuff during the holidays.

49 votes
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Love it Barbara!

48 votes
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I really enjoyed these cookies. So easy to make and delicious.

43 votes
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So glad you and your little ones enjoyed, Diana :)

38 votes
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Do you used dried dates for your recipes?

41 votes
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Yes Becca, I use both dried and fresh medjool depending on what I have on hand (and how much is left in the food budget!)

47 votes
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Hi- coconut oil and coconut butter are not the same. Which should I use?

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