Recipe Directions

Mix all the dry ingredients to a mixing bowl and stir to combine. Melt the oils together and add them with the yacon to the dry ingredients, add the vanilla bean, choc chips and pecans at this stage too. Then mix with a wooden spoon to start, and then with your hands to make sure the oat flour absorbs moisture. Use 1-2T of mixture per cookie and smoosh flat on a plate. (I like to give my cookies texture, as though they were dropped on a cookie sheet and spread in the oven but that’s just me… shape ‘em any way you like!) Refridgerate until the oils harden. I use part cacao butter in my cookie recipes so they hold up out of the fridge/freezer, and in this recipe I think it needs the hint of white chocolate taste.

3crows's Thoughts

I saw a cooked version of this recipe in the back of a copy of Martha Stewart Living and thought – I could make these RAW… so here they are, my raw version of Cowboy Cookies – they’re a good thing. This pic is the cooked orginal from MSL – I will post my pic when next I make some and they stay around long enough for me to find my camera!

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I take raw oat groats (not rolled oats, but the hulled grain) and pulverize them in my vitamix, then I sieve them to take out any pieces that are to hard and gritty, though for the is recipe you don't need to sieve. And the cashew flour is made the same way, cashews and a blender, this is a more gentle process though as the cashews will turn to cashew butter if you blend them for too long. I also pick over the flour to remove any large chunks that were missed. Hope this helps.

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How are you making the oat flour and the cashew flour???

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You are very welcome!!

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thank you for this awesome recipe!

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