recipes and tips for better living

Tuesday, September 15, 2009

The Heart Healthy Cookie Jar: Gluten Free, Dairy Free, Vegan, Raw




GIMME CHOCOLATE...GIMME THAT COOKIE!!!
Don't know about you, but i've been MAD craving chocolately delights lately. So in my quest to get my fix from only heart healthy sources, i created this Num-a-lish cookie recipe that is an ABSOLUTE must for EVERYBODY that loves INSTANT GRATIFICATION! It's not only easy and can be made and enjoyed within 15 minutes, it's also GLUTEN FREE, DAIRY FREE, VEGAN and RAW - meaning NO BAKING TIME! Those of you that do have a dehydrator feel free to dehydrate half of your batch and decide which way you like it best. (Dehydrate at approximately 120 degrees - flipping the cookies as they begin to dry. Check after 30 min, they may be ready to flip and nearly done!).

WHAT'S THE SECRET THAT MAKES THEM SOOOOO GOOD?
The secret is there is no flour, no butter, no refined sugar, and no eggs. It's pure goodness as nature meant it to be, and once you try it - you'll realize how wonderful of an 'uncook' you are too!

*you'll need a food processor for this recipe
(Target sells the black and decker for only 40 bux - it's all i got, and it serves its purpose and is the kitchen appliance i use MORE than anything else)

Cookie Crumbles:
3/4 cup raisins
4 large soft medjool dates (pits removed)
1/3 cup shredded coconut
1 & 1/2 cups plus 1/2 cup gluten free oats - divided**
1/4 cup agave nectar
1/2 tsp coarse sea salt
3 dashes cinnamon
1/8 cup flax seeds
2/3 cup cocoa nibs

Here we go:
Add the raisins, dates, coconut, 1 & 1/2 cup oats, and agave to the food processor.
Process down slightly.
Add salt and cinnamon and flaxseeds.
Continue to process until you have a fairly sticky combined dough
Add all of the cocoa nibs and process again, only shortly, until thoroughly combined.
Pour all these contents into a mixing bowl and add in the additional 1/2 cup of oats. Stirring to combine well.
READY TO GET YOUR HANDS DIRTY?
apply a very small amount of olive oil onto your hands to prevent sticking as you make your cookies. You may have to revisit this step every few cookies.
Pull out small amounts at a time to form small patties/cookies in your palm, or get creative and press onto a plastic cutting board (lightly sprayed with olive oil to prevent sticking) and use a cookie cutter to make desired shapes.
WHA-LAH - you have your cookies! They are moist, chocolatey, and DEEEE-LISCIOUS. Those of you with dehydrators, take that next step to dry your cookies at 120 degrees, checking for done-ness after only 30 min. Dehydrated cookies will keep at room temp in an air tight container. If you are not dehydrating you can store in an air tight container for a few days, or store in the refrigerator for a longer shelf life. They are just as good straight from the fridge, or pop them in a low heat oven for a couple minutes before serving.

(makes approximately 16 cookies)

**Bob's Red Mill makes Gluten Free Oats
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1 comment

  1. these are wonderful!
    i've been sharing the recipe left and right.

    ReplyDelete

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