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+ servings
Raw Vegan Chocolate Cookies

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



  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