Raw Vegan Coconut Cookies

by Natalie Norman

Raw Vegan Buckwheat Chocolate Chip Coconut Cookies

  • Total Time: 20 minutes
  • Yield: Makes around 2 dozen small cookie

Ingredients

Cookie Dough

  • 2 cups soaked & rinsed raw buckwheat groats
  • 1 1⁄2 cups medjool dates, pits removed (around 20 dates)
  • 3 cups dried raw coconut flakes
  • 1⁄2 cup raw cacao nibs
  • 1 tbsp raw vanilla bean powder
  • 2 1⁄2 tsp ground cinnamon
  • 2 tbsp raw coconut crystal sugar (or one extra medjool date)

Sprinkle Topping:

  • 1 tsp ground cinnamon
  • 4 tbsp nely shredded coconut flakes
  • 3 tsp raw coconut crystal sugar

Directions

Loaded with chunky chocolate and coconut, this salt and oil-free raw vegan recipe is relatively low in fat while packing a high volume of plant-based carbohydrate fuel for your body thanks to the addition of buckwheat! Known as an ancient grain, buckwheat is actually a pseudo-grain or cereal, thus it is suitable for those with gluten sensitivities. On a raw food diet, buckwheat is incredibly easy to prepare. Just place the buckwheat groats in a bowl and cover with water overnight, making sure not to soak them for more than eight hours or they will become too mushy. Soaked buckwheat groats are versatile to use in both sweet and savory vegan recipes due to their subtle, oatmeal-like favor. They’re also full of clean plant protein and a good source of iron and fiber. To make these delectable cookies, strain and rinse the soaked buckwheat thoroughly, then place into a food processor fitted with an “S” blade. Add remaining cookie dough ingredients and pulse until a thick and chunky batter is produced, stopping occasionally to scrape down the side of the bowl if needed. Roll small spoonfuls of batter into balls, then press down in a crisscross pattern with a fork. Mix sprinkle topping ingredients evenly then dust each cookie for a beautiful and sweetly delicious presentation. Warning, don’t start eating the batter or you might not be able to stop! Enjoy!

  • Total Time: 20 minutes
  • Yield: Makes around 2 dozen small cookie
  • Ingredients:

    Cookie Dough

    • 2 cups soaked & rinsed raw buckwheat groats
    • 1 1⁄2 cups medjool dates, pits removed (around 20 dates)
    • 3 cups dried raw coconut flakes
    • 1⁄2 cup raw cacao nibs
    • 1 tbsp raw vanilla bean powder
    • 2 1⁄2 tsp ground cinnamon
    • 2 tbsp raw coconut crystal sugar (or one extra medjool date)

    Sprinkle Topping:

    • 1 tsp ground cinnamon
    • 4 tbsp nely shredded coconut flakes
    • 3 tsp raw coconut crystal sugar
  • Directions:

    Loaded with chunky chocolate and coconut, this salt and oil-free raw vegan recipe is relatively low in fat while packing a high volume of plant-based carbohydrate fuel for your body thanks to the addition of buckwheat! Known as an ancient grain, buckwheat is actually a pseudo-grain or cereal, thus it is suitable for those with gluten sensitivities. On a raw food diet, buckwheat is incredibly easy to prepare. Just place the buckwheat groats in a bowl and cover with water overnight, making sure not to soak them for more than eight hours or they will become too mushy. Soaked buckwheat groats are versatile to use in both sweet and savory vegan recipes due to their subtle, oatmeal-like favor. They’re also full of clean plant protein and a good source of iron and fiber. To make these delectable cookies, strain and rinse the soaked buckwheat thoroughly, then place into a food processor fitted with an “S” blade. Add remaining cookie dough ingredients and pulse until a thick and chunky batter is produced, stopping occasionally to scrape down the side of the bowl if needed. Roll small spoonfuls of batter into balls, then press down in a crisscross pattern with a fork. Mix sprinkle topping ingredients evenly then dust each cookie for a beautiful and sweetly delicious presentation. Warning, don’t start eating the batter or you might not be able to stop! Enjoy!

  • Credit:

    by Natalie Norman

    Raw Vegan Buckwheat Chocolate Chip Coconut Cookies


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