Raw peanut butter chocolate chip cookie recipe
Shelf Life5 days in fridge
Yield14 small cookies
- 1. Place almonds in food processor. Process almost into a fine meal. You are almost making "flour" out of almonds! Except don't go quite that far - leave a few tiny almond chunks.
- 2. Add dates to the food processor mixture - process again until well-combined.
- 3. Add tahini and salt to the the food processor mixture - pulse briefly until the tahini is well-distributed.
- 4. Transfer mixture to a large bowl. Add the cacao nibs and stir with a spoon to distribute.
- 5. Using your hands, form batter into 14 small cookie shapes (or, alternatively, form into balls).
- 6. Your cookies are ready immediately! (Store leftovers in the fridge.)
The Rawtarian's ThoughtsBy The Rawtarian
You'll note that there are no actual "peanuts" in these raw peanut butter cookies. This is because you should not be eating truly raw peanuts. Thus, we're using the tahini for a peanutty-flavor and the tiny chunks of almonds resemble the tiny chunks of peanut butter in chunky peanut butter!
The tahini (aka sesame seed butter) is the critical ingredient that holds this recipe together, thanks to its oily goodness :) (You can use runny cashew butter or almond butter instead of the tahini, but it won't quite taste as peanutty.)
I had a difficult time deciding whether to call for 1/3 or 1/2 cup tahini in this recipe. So I'd say it's somewhere between the two! If your cookies aren't holding together very well, add a little more tahini, one small spoonful at a time.
Also, a little warning about cacao nibs. So, you love chocolate, right? So you think you should add more cacao nibs than called for, right? Mmmmno wrong. You see, I love chocolate as much as the next crazy sweet-toothed raw vegan, but, you see, cacao nibs are not sweet. So if you add more than called for, you're turning a good cookie into a bitter cookie, mmkay? You have been warned, my pretties.
If you don't hava cacao nibs, you can use raisins instead for a peanut butter *raisin* cookie. Not quite as good as chocolate, but it works in a pinch!
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a good source of Protein, and Riboflavin.
- This recipe is a noteworthy source of Dietary Fiber, Calcium, and Iron.
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