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?

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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! :)

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Karen :)

All

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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?

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Hi Suzy! Regular parchment paper works fine!

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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

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Did you change the Cocoa to Cacao equally?

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Hi Robin, yes, it is equal.

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

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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 :)

51 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

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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!

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

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

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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!!!!

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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!!!

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

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

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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.

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Love it Barbara!

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

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

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Do you used dried dates for your recipes?

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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!)

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

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Coconut oil :)

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Hi Laura-Jane,
I have a question about dehydrating time (process).
I just got a sedona dehydrator and tried making your chocolate and also your raw lemon cookie recipe. My first two attempts at dehydrating.
Chocolate cookies first: I initially set the dehydrator to 144 and after one hour I lowered it to 114 for another 8 hours. When I checked them after a total of 9 hr, they were still really, really soft. They did lose some moisture, for sure, but not nearly enough, I thought. They were just slightly drier than the dough I started with. I continued at 115 for another 3 hours and didn't see any change, so I dehydrated for another 5 hours and after that I decided to check the air temperature with a thermometer thinking that something was wrong with the dehydrator. The thermometer was reading some 14 degrees lower than the set temperature, so I raised it to compensate for that and continued for another 10 hours. After this they were definitely drier but nowhere near crispy, which was my goal.
I was getting tired of this so I removed a half of the batch. I left the other half to dehydrate some more as I was just starting the lemon cookies.
I set the temperature to 114 again, thinking that maybe there should be a difference between the air, the food, the machine setting, blah, blah... and went on to dehydrate for 10 hours (overnight). The lemon cookies were on the teflex sheets, so in the morning I flipped them. They were completely raw on the teflex side, so I realized I probably should have flipped them sooner. Anyway, I removed them from the teflex at this point and put them straight on the drying racks. I dehydrated for another 12 hr and they dried up slightly on the outside- just enough so they're not sticky, but the inside is still clearly raw. You can see the difference in color and texture. Overall, they very much resemble raw cookie dough.
I got really tired of this dehydrating business. I removed everything from the dehydrator and will eat everything the way it is (by myself :))
The lemon cookies taste GREAT, but the consistency is totally not worth the dehydrating time. If this is the best my dehydrator can do, next time I'll just eat the batter raw, it will make great truffles.
The chocolate cookies after that last 12 hour push came out just not good at all. Oh, I'll eat them with no problem, I just wouldn't bother dehydrating them again. The taste is still good, but now they're chewy, almost resembling fruit leather, just not as tough. They are not cookie like at all.
I'm sorry for the longest post, but I am just so frustrated and I really hope you can help. What am I doing wrong? Can these cookies ever be crispy?
I forgot to mention the chocolate ones were also on the teflex sheets for the first 9 hours and then moved to the drying racks. Both chocolate and lemon I made about 1.5-2in in diameter and not more than 1/4in thick.
Also, where I live, the humidity is around below 60% these days, so not very humid...
Please, I would so appreciate any advice you might have! I need to test out this dehydrator and see if I should keep it or if I should ship it back!
Thank you so much!!!
Melissa

61 votes
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Hi Melissa, some recipes will never really get "crispy." (especially these cookies).  I find cookies are not the best thing to dehydrate. As you mentioned, it takes a long time and the texture doesn't change that much.

I implore you to try crackers, they are way more worth the effort. For example, try these - they are hard to screw up and they taste really good. https://www.therawtarian.com/raw-flax-cracker-recipe  They will never get truly "crispy" flaky, but they will get crackerish.

Hope this helps somewhat!

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Hi, I made these yesterday and loved the thought of having a not so naughty treat, even took them to work and shared...it is unanimous delicious. Thank you :)

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Marianne, unanimously delicious is the best we can hope for around here! So glad you enjoyed :)

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Batter is really nice and taste so bad but what is dehydrating? Is it just baking them. 10hrs seems a very long time and what temperature. Is this a silly question?

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Hi Jodi, dehydrating is using a special appliance (dehydrator) that heats the air and mimics the drying action of the sun. Examples:

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

66 votes
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Hi there,can I ask, how many does this make and what size should they be moulded into for optimal drying? Cheers!

Posted from The Rawtarian's Raw Recipes App

55 votes
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Hi Jesse, I like to make them quite small - about the width of a quarter and about 1/4 to a 1/2 inch thick (as seen in the pic). As for how many.... at that size maybe around 25?

56 votes
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These look amazing! Could I use date syrup in place of agave?

55 votes
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Hi Carly, I have never heard of date syrup. Do you mean date paste (dates + water - blended)? If yes, then I think that would work - it will alter the flavor but  will probably still taste nice and will dehydrate ok :)

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Hi

Thank you for posting all these great recipes. How long do you think these cookies (and raw cookies in general) can last in the fridge? Do you think storing in the freezer would work as well? Thanks!

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Hi Cynthia, I often freeze raw cookies.   Lasting in the fridge? Probably up to 4-5 days

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Hi! I JUST made these. Only, since I just ground up a bunch of raw (unsoaked) almonds (I use a Krups coffee grinder..works great!), I just used them instead of using soaked almonds overnight. Also, I never use a food processor. I just baked some great (not raw) almond crackers (baked) so used the almond flour I'd made. The dough looks great, and I mad the cookies and put them in my dehydrator. Since I can't find the silicon tray (for fruit leather, jerky, etc.) that came with mine years ago, I just used some waxed paper cut to size, leaving the center out for airflow. Left an empty tray below and on top for better warm air circulation. These look great! I used psyllium (2 t in my case) and flaxseed (2 T), butter (was out of coconut oil) and used maple syrup (I know it's not raw, but we have plenty, and I was out of honey). The 1/2 cup of cocoa seemed like a lot, but it sure tastes yummy raw. I also added organic orange zest....LOTS...b/c I always zest & freeze my citrus before eating it. Smell so yummy, and I can't wait to try our new treat! I'm starting off on high (155 F) heat and will turn it down to 110 after about an hour. Many thanks! I know I made your recipe non-vegan and non-raw, but I've been so anxious to try your dehydrator cookies. I couldn't decide between lemon and chocolate, so I decided to use your chocolate with my orange zest! Thank you thank you thank you!

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Hi Missy,  sounds like they worked out fabulously for you with your regular food substitutions :) Butter etc is not raw, but nice to see you exploring, creating and substituting to make it work!

110 votes
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Could these be baked conventionally like non-raw cookies? If so, any guesses on time and oven temp?

105 votes
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Hi Jill, they are not meant to be cooked. Try a non-dehydratred recipe instead, like my raw brownie recipe or my raw macaroons instead :)

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Hi Laura, just wondering how these will affect my weight loss (will I gain weight) are they really fatty? Just yeah I am kind of freaking out about it cause I don't want to wake up with that extra 2kg back onto my stomach again haha
Cheers c: xx

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Hi Vanessa, Everything in moderation :) Plus, a lot of raw is about all the things that you do not eat when you are only eating raw foods - no potato chips, no bigs bags of cookies, etc etc.

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

Top Voted
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Hi Newbie, you could use macadamia nuts or pine nuts instead of the cashews in this recipe. Also, you might find this podcast helpful:  https://www.therawtarian.com/rfp05-nut-substitutions

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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! :)

Top Voted
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Karen :)

Top Voted
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how many calories in each one do you guestimate?

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Hi Genevieve, not sure - I don't think in calories, I think in terms of yum! But you can easily plug the ingredients into fitday or another online calorie counter and find out. Sorry, I do not provide calorie info

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I usually use cacoa powder rather thn cocoa, will that be okay?

We decided to eat raw foods in July and your website and recipes have bee a wonderful help in the transition. BTW I have lost 40 pounds and gained a lot of energy! I will never go back to the normal toxic North American cooked, toxic food diet!

Thanks sooo much!!!

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You are awesome Ruth! Way to go :)

Re: coconut, you could use hempseed hearts instead

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I just made these! The base flavor is fantastic, but I took it a bit further: divided the dough in three batches, added chili to the first one (about 1.5 t of aji amarillo), rolled the second batch in coconut, and added 1.5 t spirulina to the last batch. They are dehydrating now, but I couldn't stop myself from taste testing, hehe.
I will probably process the nuts a bit more, my cookies don't look as nice and smooth as yours. BTW, I use soaked and dehydrated nuts, I don't process them wet. Is that why it was a bit different in texture?

To the person asking for carob powder, I don't see why not! I have Medicine Flower's dark chocolate extract, if you want the chocolate flavor without the caffeine, that works great!

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Hi Andrea, sometimes if you soak and dehydrate nuts they are less oily, so that might be why the texture was a bit different. I like your modifications! Chili is an interesting idea??

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I made these and couldn't be bothered dehydrating so just rolled into balls and coated in coconut (dessicated) YUMMMMMMM

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Glad you liked, ML!

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Vivien, I just made these, and they made 55 1 table spoon size cookies.

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Hi the biscuits look "to die for", just wondering if you can tell me how many biscuits i would expect to get out of the recipe please? I need to count calories and if the recipe makes fifty biscuits then the calories per biscuit is 64 calories each.
Thanks

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Has anyone tried to make these with carob powder instead of cacao?

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Hi,i just come across your site and I LOVE IT!With this recipe i do not own a dehyrator could you tell me a alternative?

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You cannot make this recipe without a dehydrator. Why not try these brownies instead? http://www.therawtarian.com/raw-brownie-recipe

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Just wondering what temp. I should dehydrate these at? Thank you soo much for all of your delicious recipes! My daughters love all of your treats!

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I usually put on high for first hour then lower to 105 or 110 for remaining time

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What kind of nuts can I use besides Almond I am allergic to them I want to try these out?

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I made these cookies along with your raw fudge- they are both AMAZINGLY good!!! I've recently found your website and have found the information, easiness of the recipes and yumminess of them fantastic! I've tried other raw books and have been disappointed with some of the recipes- all yours seem to be winners! Thank you so much for all the time and effort you put into your website and for the amazing recipes you create- keep up the good work!!! :) Hugs xx

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Hugs right back atcha! :)

Thanks for your kind words. They mean a lot.

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i get tired of the taste of cashews sometimes so i rolled these in shredded coconut first and they were lovely! thanks!

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My pleasure Deborah. Thanks for being here and for sharing your coconut twist :)

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It looks like a very tasty recipe. I don't have a dehydrator... is there a workaround? I do have an oven but that will probably make them too hot I fear.

Thanks from the Netherlands!
Evert

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No, you need a dehydrator to make these.

Make raw brownies instead - (no dehydrator required) : http://www.therawtarian.com/raw-brownie-recipe

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My dehydrator just arrived a couple of days ago and I'm making these right now. I don't know if this is typical of all dehydrators, but mine has several different degree settings. For these cookies, what temp should I set this on?

Many thanks and thanks for your earlier feedback, too.

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If you want the enzymes to remain intact and not be damanged (a truely raw food), you are going to want to keep your temperature under 118 degrees (some say 115). Most everything I prepare that I want to label as "raw", I dehydrate around 108 degrees. If you dehydrate any higher you will be damanging the enzymes and the food will no longer be "raw".

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Agreed!

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I am not criticizing, but I was curious if you knew, there is much debate on whether or not Agave Syrup is really Raw. Most Agave Syrup you buy in your market is processed similar to that of High Fructose Corn Syrup (and hopefully everyone knows the dangers of that...). It is not a naturally occuring substance, it must be heated, extracted, etc to get to a syrup.

With that said, I own the cookbook this recipe was taken from and I would strongly suggest using Raw Honey in place of the Agave Syrup. Raw Honey is not heated or processed in any way. This might also be why in many credited Raw recipes you will not see the use of Agave Syrup. Also, clearer instructions for those new to soaking, dehyrdrating and raw would be helpful. I myself am not, but your watered down instructions seem to be leaving out many crucial details, like the addition of date water to the batter to make it blend easier. I see comments regarding having a tough time getting the right consistency. That information might help those users. Also questions on the drying consistency. You've left out quite a bit of information here. I realize you are probably trying to make Raw easier for everyone, but you might want to research and check on some of your methods before you label something as "Raw".

I do appreciate your efforts in your modifications to the original recipe from Renee however, I will stick with hers.

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In the interest of keeping the "raw or not raw" conversation open, I couldn't go past your comment without clarifying, that actually, Raw agave does exist. Some Agave is processed, and some fits within the confines of what us raw foodists consider to be raw. It's easy to have heard a little to and fro on this matter and feel informed when actually its only half the story. Cocoa (as stated in this recipe) is also different to Cacao...again the difference being raw/not. I hope that my input doesn't offend anyone, I truly have only "correct information" as my motivation. Also, Raw Honey is not vegan, so not an option for those is who do not eat animal products :)

Great little recipe, I like the simple ones, as someone else said, it's hard not to eat them out of the bowl :)

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These look fantastic and I'd love to try them. How to you dehydrate if you don't have a dehydrator?

Many thanks, Hidayah

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If you don't have a dehydrator make these instead :)

http://www.therawtarian.com/raw-brownie-recipe

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WOW... These sound amazing! I just have to interject one comment... Coconut Oil and Coconut Butter are actually NOT the same thing. Coconut Oil is simply the oil extracted from the Coconut meat, Coconut Butter is creamier because it contains both the oil and the meat.

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Thank you for clarification Cid :)

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Is 'cocoa' cocoa powder?

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Yep!

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These are divine! All my non-healthy-eating friends loved them as well! I think I've become addicted to making your recipes, next up- the granola bars :D

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Glad your junk-food friends like 'em :) I hope you are explaining, "These are raw, they are practically healthy!" And spreading the good raw word! I am sure you are :)

Good luck with the granola bars. They are yummy! Make sure you use the buckwheat groats. They make/break the recipe. If you do make them let me know what you think :)

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Thanks Laura-Jane. I do have a coffee grinder, for nut use only, and it works fabulously with dry products of course. You're right-I'm sure it's my processor. I've mentioned here before that I think it's going on the fritz, oh well. I'm going to make these cookies anyway! Actually-I received a request to make your brownie and choc frosting for a party I'm attending tomorrow. I've made them before and the person hosting the party-though not raw or vegan, loved them so much that she "craving" them and wants to have some at the party....she has threatened to eat them all herself though :)

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Lol, awesome Lily!!! Nice work spreading the raw word and getting people addicted to raw desserts :)

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Hi Laura-Jane- I just have a question about this recipe. When you add the almonds and cashews to the food process to an (almost) flour consistency; It seems every time I soak almonds then put in my processor they always end up rather chunky rather than almost floury. Do you ever experience this? Because what's happened in the past is my cakes etc end up chunky rather than smooth. :(

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Could be because of your food processor is dull or not very powerful? In your case, I would give it a try without soaking them.

Also, for the best effect re: making "flour" you should try buying a coffee grinder for your nuts -- to be used only when you want to create "flour" or to grind teeny tiny things, like sunflower lecithin or flax seeds (and never to be used for coffee beans, of course!). Not very expensive and very useful. I have one--$20 or so, buy it locally at your usual big box type store.

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I made these and blogged about them here: http://bit.ly/jmkHlD
They are so delicious!

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Nice! Great pics. So glad you liked 'em :)

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Hi there, I've been really enjoying your site and your recipes. I plan to make these and the lemon cookies this week.

I just want to clarify though; coconut oil and butter are actually not the same thing. Here's a good link about coconut butter: http://ohsheglows.com/2010/06/22/homemade-coconut-butter/

So I assume it's coconut oil that you use in this recipe? Or is it the thicker butter made out of coconut meat?

Thanks!

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Oh my gosh I didn't realize that they were different. I am really glad that you've mentioned this, Mandi.

I definitely mean coconut oil :)

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Just tried the recipe- could eat the cookie-dough right out of the bowl :-)
I dehydrated them in the oven for about 10 hours, so that they are still a little bit soft inside. Do you keep them refrigerated?

greets from germany,
enemene

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To be honest, I don't keep them refrigerated. That being said, I wouldn't keep them longer than a week unrefrigerated.

When in doubt, refrigerate!

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Yummy recipe! Thanks a lot!

27 votes
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My pleasure!

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