Hi all *waving*
I have decided to share one of the recipes for my future ebook, as some of you have requested it...and I don't want to leave you hanging. Sharing is fun and something I love to do as much as I love making raw goodies ;) In return I hope you would be so kind as to leave me some feedback (through a comment or send me an email )that way I can revamp the cookie if needed.
Classic Chewy Chocolate Chunk Cookies
Makes 15-16 hearty cookies
*Grind cashews, coconut, and oats in a coffee grinder until flour consistency is achieved. **Hot water bath: Place coconut oil in a bowl, then place that bowl into a larger bowl filled with a little hot water. (Careful not to put too much hot water in the bowl or it will overflow into the coconut oil and you don't want that)
Blend all ingredients until smooth. Do not over blend or the oil will begin to separate from the mixture. Take a plate and cover with a sheet of parchment paper. Pour chocolate on top of parchment paper, about 1/4" thick. Work quickly before the mixture begins to harden.
Place in freezer until hard. Approximately half hour or so.
*2 cups cashew flour
*1/4 cup coconut flour
*1/4 cup oat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup of cashew nuts
1 tablespoon coconut oil
1/4 cup + 2 tablespoons maple syrup
1 1/2 teaspoons of vanilla or 1/2 of a vanilla bean, scraped
*Grind cashews, coconut, and oats in a coffee grinder until flour consistency is achieved.
In a large bowl mix cashew flour, coconut flour, oat flour, salt, cinnamon, mix and set aside.
Next in a food processor add cashew nuts and coconut oil. Process until a creamy 'butter' consistency is achieved. Next add in vanilla and maple syrup until smooth. Pour this mixture into the bowl of dry ingredients and mix (I used my hands - put some extra love into it) until well combined.
Take out chocolate from the freezer and and remove from parchment paper. Cut or break chocolate into chunks. Work quickly so that the chocolate doesn't melt. Reserve 1/3 cup of chocolate chunks and fold remaining chunks into batter. Save the extra chunks as an ice cream topping or melt and add to a smoothie or use as a quick chocolate sauce OR just snack on them.
Spoon out about 2 tablespoons of cookie dough and drop onto a plate, gently shaping them.
Try not to handle these cookies to much and work quickly or else the chocolate chunks will start to bleed into the dough mixture. They will still taste yummy, but they won't be as pretty.
Refrigerate of freeze until firm. They should be ready to eat after 15 minutes in the freezer.I hope you love these as much as we do. From my heart to you!