Raw Cookies: The Nestle Tollhouse Version

This recipe was born after I was daydreaming about a "real" chocolate chip cookie.  But being a good girl (and current strict raw foodist) I decided I must come up with a raw vegan "Nestle Tollhouse" style cookie.  I studied the infamous Nestle recipe, dissecting every part and pondering how I could ever turn this into a version I could consume.  Thanks to my new friend, coconut flour, I think this is my new favorite dessert.

Enjoy these cookies straight from the dehydrator with a chilled glass of almond or hemp milk.  Oh my.

Raw Nestle Tollhouse Style Cookies (r, v)

makes about 12-15 cookies, depending on the size

1 C.  raw coconut flour (purchase here)

1/2 tsp. sea salt

2-3 Tb.  cacao butter, melted*

3/4 C. raw agave nectar

3/4 tsp. pure vanilla extract

1 C. cacao chips

optional: nuts

Directions:

1.  In a food processor, blend coconut flour, sea salt, melted cacao butter, agave nectar and vanilla.

2.  Once a dough ball has formed, turn the food processor off and scrape down the sides.

3.  Remove the dough ball from the food processor and place it into a bowl.  Add in cacao chips and optional nuts, stirring until mixed through.  Form into balls and flatten slightly.  Either eat raw or dehydrate and eat warm.

*use a double boiler to melt the cacao butter slowly over low heat to ensure it doesn't get above 118 F (it melts at about 95 F)

NOTE: Some raw foodists do not like to consume cacao due to the fact that it's a stimulant containing theobromine; a nuerotoxin.  I'll let you decide if it's right for you!

While I was busy cooking in the kitchen, this guy was busy lining up his Legos.

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