Recipe Monday: Raw Black and White Chocolate Chip Cookies

Posted by – January 25, 2016
Categories: Food & Nutrition

If you’re still going strong on a New Year’s resolution to eat healthier, have no fear! (Also, you are amazing.) These treats from Julia Corbett’s Raw Cookies are vegan, gluten-free, dairy-free, and about as healthy as you’re going to get with a cookie. If, like mine, your resolve waned on January 2, they’re so tasty you won’t even notice that they’re packed with superfoods like chaga and camu camu. Some of the ingredients aren’t necessarily cupboard staples in the average kitchen, so check out your local health food store or go online to order your ashwagandha powder. In a pinch, I’d suggest subbing in almond flour.

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Raw Black and White Chocolate Chip Cookies

Makes sixteen 2-inch cookies

Chocolate Cookie Layer

  • ¼ cup cacao paste
  • 2 ½ cups coconut flakes, fine-cut
  • ½ cup cacao powder
  • ½ cup dates, pitted
  • ¼ cup raw honey, liquid or crystallized
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla bean powder
  • ½ teaspoon camu camu powder
  • ½ teaspoon ashwagandha extract powder
  • ½ teaspoon chaga extract powder

Coconut Chocolate Chip Cookie Layer

  • 2 ½ cups coconut flakes, fine-cut
  • 2 tablespoons cacao butter, chopped, or coconut butter
  • ¼ cup raw honey (liquid or crystallized), light colored
  • ½ teaspoon vanilla bean powder
  • ¼ teaspoon sea salt
  • ½ cup raw chocolate chips

In a food processor, break down the cacao paste and the coconut flakes until a flour forms.

Add all remaining ingredients to the food processor, and mix until a loose dough forms.

Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.

Chill for about 1 hour, until hardened.

Process all ingredients for the Coconut Chocolate Chip Cookie Layer, except the Raw Chocolate Chips, in a food processor until a loose dough forms.

Mix in the Raw Chocolate Chips by hand.

Press the Coconut Chocolate Chip Cookie Layer on top of the Chocolate Cookie Layer with your hands, and compact again by using parchment paper and a straight-sided glass.

Chill for about 2 hours, until set.

Remove from the pan, place on a cutting board, and cut into bite-sized cookies. Store chilled.

Tags: Julia Corbett Raw Foods Recipe Vegetarian & Vegan

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.