Raw Vegan Chocolate Cookies


May 13, 2011

These raw vegan chocolate cookies are easy to make in the dehydrator, and are rich, decadent, and delicious.

Raw Vegan Chocolate Cookies

These raw vegan chocolate cookies are one of my favorite recipes to make in the dehydrator. They’re super easy to make, and are rich, decadent, and delicious.

Just throw everything into the food processor, roll out, cut, dehydrate, and devour. These chocolate cookies will keep in a sealed container in the fridge for weeks. But they never last that long.

The only bad thing about these raw cookies is that they require about 48 hours in the dehydrator. Ugh…

Now if you’re impatient like me, that is a tall order! I often find myself sneaking a little bit (or a lot) of the raw cookie dough aside and surreptitiously munching on it in an effort to tide me over while I wait for the final cookies to be ready.

I also like to make a double batch of these cookies. Hey, if I am going to wait that long for raw chocolate cookies there had better be a generous amount on offer!

Make small cookies for the best results.

These chocolate cookies are best kept very small, as they’re quite rich. They will also hold together and be easier to manage that way.

I use a standard shot glass to cut them out. You can jazz them up by adding some shredded coconut or dried fruit. But I like them just the way they are. Give them a go and let me know what you think.

Other Dehydrated Sweet Treats

Dehydrated Coconut Apricot Oatmeal Cookies
Dehydrated Lemon Macaroons
Dehydrated Chocolate Mint Cookies
Dehydrated Maple Cinnamon Almonds
Dehydrated Cranberry Raisin Oatmeal Cookies

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.

 

Raw Vegan Chocolate Cookies

These raw vegan chocolate cookies are easy to make in the dehydrator, and are rich, decadent, and delicious. 

Prep Time 30 minutes
Total Time 30 minutes
Servings 60 small cookies or 30 medium-sized cookies
Author Tess Masters

Ingredients

Instructions

  1. Throw all of the ingredients into a food processor fitted with the s blade, and and pulse until the mixture forms a ball.
  2. Place the mixture between two pieces of parchment paper and with a rolling pin, flatten the batter into an even 1/4-inch layer.
  3. Using a small 1-inch round cookie cutter (or the top of a shot glass), cut the batter into small circles. The batter should make about 60 small cookies or 30 larger ones. 
  4. Place the cookies on mesh dehydrator sheets, and dehydrate at 115 degrees for about 48 hours until dry. Store in a sealed container in the fridge. (Because of the coconut oil, the cookies will melt slightly at room temperature.) 

Recipe Notes

​*If you don't have a dehydrator, pre-heat your oven to 300°F (150°C), placing the cookies in, closing the oven door, turning the oven off, and allow the cookies to bake in the oven until it's completely cooled. 

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 38

  1. Great recipes and storytelling. I’ve still have not learned patience through dehydrating, an overrated virtue I say. Look forward for all your future bits of food and thoughts.

    1. Thanks Carla.
      My dehydrator is my best friend….after my Vitamix! I know what you mean about the patience part…I OFTEN eat the raw cookie dough! But the great thing is….you CAN!

    1. Yes, I have added the instructions at the bottom of the recipe. Ann, another reader made them this way and said it was really successful. Enjoy.

  2. These were delicious!!! Made them in the oven. My oven was at 300 and I turned it off, shut the door and let the temp. lower on its own and took them out 20 minutes after. So yummy!!

  3. Amanda, I was just about to answer your question, but th Lovely Ann beat me to it. Wonderful Ann! Thankyou for sharing how to make these in a conventional oven. I will add your suggestion to the post. =)

  4. My whole family loved these. My husband and I that love raw foods, my 14 year old daughter who loves to try raw foods, and my 16 year old daughter who hates everything and thinks raw foods are disgusting…..LOL
    I had so much fun making them because I actually got to roll them out and use a cookie cutter, just like the old fashioned mommy making cookies. Fabulous. I sprinkled dehyrated coconut on some.

  5. I just made these and the mixture was DEEELISH!!! I don’t have a dehydrator yet, so I am trying them on a low oven heat (as I am making beetroot chips at same time) and hope they turn out! Think I might have to add one to my christmas list though 😉

    1. Hey Lauren,
      Lovely chatting with you on Twitter.
      I LOVE that cookie batter too!
      I hope Santa brings you a dehydrator for Chrissy!

  6. I make these at least 1x a month….and now my oldest daughter asks to share them with her High School friends….they are just soooooo delicious!!!!

  7. Oh Thankyou Nikki
    The support and encouragement really does mean the world to me. It makes all of my work worth it to get that feedback.
    Great to be connected 🙂

  8. Thankyou Stella.
    I really appreciate the kinds words of support.
    I am glad you enjoyed these cookies 🙂

  9. AWESOME!! My new favorite raw chocolate cookie! Of course, I had to add 2 T of cacao nibs. I am addicted to cacao nibs and often add them to raw cookies…. And ice cream… And banana bread…. And smoothies….. And…. Thank you!! 😀

  10. Hi just wondering can I use other nuts besides cashews or almonds atm my nuts are soaking lol and i dont have almonds but I have walnuts and pecans.. would this work..

    1. You can absolutely use other raw nuts to make raw cookies with chocolate. The cookies will have a slightly different personality, but you can still make them work and taste amazing. For example, raw walnuts can be bitter, So, you will need to tweak quantities of cacao and sweetener. Pecan are quite rich and porous, so you will need less. The GREAT thing about making raw cookies is that the batter tastes exactly like the final product, you can get it juuuuust right and keeping tweaking to taste before you place them in the dehydrator. Good Luck 🙂

  11. wow! the batter is really good! I just made these and put them in the dehaydrtor. They we’re really sticky/wet so I had to get my hands dirty. Your look really nice. Any suggestions to help me out. thanks! love the site

    1. Yes. The batter is really sticky. I put almond meal on my hands and roll out the dough on a silpat or non stick sheet. I then use a shot glass to cut them into circles. I hope that helps.

  12. I want to use this recipe to make raw ice cream sandwiches. I also don’t have a dehydrator so was thinking of just freezing the dough in thin discs, do you think it would work?

    1. I haven’t tried freezing this mixture, but it should work great for ice-cream sandwiches, like making a sweet frozen cake crust. Please let me know how it goes.

  13. I wonder when this recipe was posted, no date anywhere! Anyway, I tried them and they were really good and easy to make. I also used almonds instead of cashews and gave them a more nutell-ish taste. Thanks!

    1. Sorry, when we upgraded all of the dates disappeared. Thanks for sharing your experience. Almonds are great in these cookies.

  14. Is there another oil that you suggest instead of coconut oil? The coconut flavor is too strong for me. Can I use a mild olive oil?

    1. Haha, no, not yet. But I really dislike coconut and I can taste it a mile away. Unfortunately it is the base of so many vegan desserts, and with the ones I have tried it is the only flavor I can pick out. Others say they don’t notice it. So I am hesitating putting all the other yummy stuff in then not liking the outcome. I will experiment, just thought you might have a suggestion, but I’m sure another oil will sub in. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *