If the idea of having no-bake cookies is more head scratch-worthy than delicious-sounding, then its time to come to the raw side. Allow us to explain why this cookie recipe is just about as amazing as cookies get.
We get it. Homemade cookies almost always make us think of grandma lovingly pulling out trays of ooey gooey chocolate chip cookies from the oven and serving them up alongside a tall, cook glass of milk. Of course, those magical ( sugar and refined-flour filled) cookies have their place.
But these no bake cookies are one of the easiest ways to make something nutrient dense and energy packed that requires literally no time (or skill) at all to make and no oven required. Even better, with the kids (or yourself) going back to school, there’s no better snack or sweet treat to have on hand than these babies.
Packed with just five simple, and pantry-stocked, ingredients, there’s no excuse not to make these no-bake cacao cookies as soon as possible. Why? To be a total convert on the whole raw vegan cookie thing, of course. Those whole food ingredients include:
Only the stickiest and sweetest dates will do for these raw cookies. Look for Medjool dates, which are the plumpest and juiciest dates to help bind the cookie batter together. Nutritionally, dates are whole food superstars packed with 16 vitamins and minerals including potassium for muscle recovery and electrolyte balance. Even better, dates are filled with digestive friendly fiber, with about 6.7 grams in a 100 gram serving of the fruit.
Whole almonds are used to provide texture and substance to our no-bake cookies. Along with a sweet taste, almonds boast tons of body loving benefits as well. Eating a small handful of the nuts, about 28 grams, contains 3.5 grams fiber, 6 grams protein, 14 grams fat (9 of which are heart loving monounsaturated), 37 percent RDA vitamin E, 32 percent RDA manganese, and 20% RDA magnesium. These nutrient-packed nuts are thought to assist with blood sugar control and even lower LDL cholesterol levels. Those who are sensitive or allergic to almonds can easily swap the nuts with another nut (walnut, pecan, cashew), pumpkin or sunflower seeds.
Along with providing skin-loving vitamin E (82 percent RDA in just 35 grams), sunflower seeds are filled with copper, vitamin B1, and manganese.
If you love the taste of peanut butter as much as we do, then by all means go for the peanut buttahhh. If not, swap the PB with almond, sunflower, or cashew butter instead. If you stick with peanuts, you’ll know that you’ll reap healthy monounsaturated fats, protein, and a variety of vitamins and minerals. In fact, peanuts are one of the richest sources of biotin, a vitamin important during pregnancy and for metabolism and tissue maintenance. Always chose organic peanut butter from a reputable company to get the best PB out there.
Chocolate lovers take note. It’s cacao–pure raw chocolate–not a Snickers bar that provides the health benefits associated with chocolate. Cacao is loaded with vitamins and minerals including fiber, iron, magnesium, and manganese along with potassium, phosphorus, zinc, and magnesium. Cacao lovers reap tons of body-loving benefits of which include enhanced memory, improved blood flow and lower blood pressure, and protection against free radical oxidation due to cacao’s ample amount of antioxidants. Look for organic, unrefined cacao powder at your local health food store or online for the best quality goodness.
Those five healthy-girl pantry staples along with your trusty food processor are enough to whip up raw cacao cookies worthy of any adventure or long-ass-day. These raw cookies are not only energizing and packed with nutrients, but they taste divine and absolutely rich too.
They’re the perfect sweet treat for lunchboxes, late summer camping trips, hangry outbreaks, and midnight chocolate cravings. The fact that these cookies are raw, vegan, refined sugar free, dairy free, and easy to make too? How sweet is that.
- 1 cup medjool dates, pitted
- ½ cup almonds
- ½ cup unsalted sunflower seeds
- ½ cup runny peanut butter
- 3 Tbsp cacao powder
- Pinch of sea salt
- Combine all ingredients in a food processor.
- Pulse until nuts and seeds have broken down and everything starts to clump together, about 40 seconds.
- Use a heaping tablespoon to scoop out cookie batter and form into balls. Place cookie balls onto a parchment paper lined baking tray. Repeat until you’ve used the remainder of the cookie dough.
- Use a fork to gently press down each cookie, making a crisscross pattern on each cookie.
- Pop cookie sheet into the refrigerator to allow cookies to chill. Then feel free to add cookies to a large bag or container to store. Cookies will keep in the refrigerator for up to 7 days and in the freezer up to 3 months.
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Photos by Kate Gavlick