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Raw chocolate almond butter cookies

March 14, 2011

Holy crap, is she actually posting a recipe? That I am! I can’t even recall when my last recipe post was—what with all my traveling and living in other cities, it’s been quite awhile. The funny thing is, recipe posts used to be ALL I wrote, and I had a mere fraction of the readers I have now. I guess “getting personal” is a good thing after all, eh? For a long time I was afraid to do so on this blog, but I’m so glad I finally did—my writing and my sense of personal connection with fellow bloggers have improved tenfold.

Anyway, today I’ve got an awesomely adaptable raw sweet treat (from my upcoming cookbook!) to share with you. If you like nut butter and chocolate (and who doesn’t?!), you’ll love these cookies.  If you don’t want to bother dehydrating OR baking, you can just form them into patties and freeze until firm, and voilà—no-bake cookies! Detailed directions for all three methods, as well as copious substitution suggestions, are below.

Wet ingredients:
½ cup almond butter (preferably raw)
½ cup palm/coconut sugar
½ cup almond milk
2 Tbsp raw agave nectar
1 Tbsp ground flaxseed
1 tsp vanilla extract
1/8 tsp sea salt

Dry ingredients:
½ cup coconut flour
¼ cup almond flour
¼ cup raw cacao powder

Combine all wet ingredients in a medium bowl and whisk until smooth.

Combine all dry ingredients in a large bowl.  Add wet mixture to dry mixture.  With your hand, a wooden spoon, or a sturdy spatula, mix dough until thoroughly combined.

SUBSTITUTION OPTIONS:
– Peanut butter or cashew butter in place of almond butter
– Brown sugar (not packed), Sucanat, or maple sugar in place of palm/coconut sugar
– Any other nondairy milk in place of almond milk
– Maple syrup or coconut nectar in place of agave
– All-purpose flour, whole wheat pastry flour, or a gluten-free flour blend in place of the coconut flour, reducing the almond milk to ¼ cup
– All-purpose flour, whole wheat pastry flour, or a gluten-free flour blend in place of the almond flour
– Unsweetened cocoa powder or carob powder in place of raw cacao powder

(Optional: GO FANCY! Stir 1/3 cup chopped raw chocolate bar, ¼ cup cacao nibs, 1/3 cup storebought chocolate chips, ¼ cup chopped walnuts, OR ¼ cup chopped macadamia nuts into the dough before shaping into cookies.)

MAKE IT RAW: Divide the dough into about a dozen portions.  Shape each portion into a flattened cookie shape on a Teflex sheet.  Dehydrate for 7-8 hours.

MAKE IT BAKED: Preheat the oven to 350°F.  Divide the dough into about a dozen portions.  Shape each portion into a flattened cookie shape on a baking sheet covered with parchment paper.  Bake for 6-8 minutes, until the tops of the cookies look dry.  Let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

MAKE IT EASY: Divide the dough into about a dozen portions.  Shape each portion into a flattened cookie shape and place onto a plate or small pan. Freeze for at least one hour.

Yield: 1 dozen cookies. Per cookie: 126 calories, 7g fat (1g sat), 14.6g carbs, 4g fiber, 4g protein.

Might I suggest serving these rich, chewy cookies with a nice cold glass of raw almond milk, maple-cinnamon pecan milk, or (as pictured below) hazelnut-Brazilnut milk?

These babies just beg to be dipped in lightly sweetened nondairy milk.

Cookie bathtime!

If you make these, please let me know what substitution options you used. Enjoy, everyone!

(As I’m sure some of you will be curious about it, the milk bottle above comes from a local dairy farm, the Shatto Milk Company. Shatto sells their organic, rBGH-free milk in these too-cool glass bottles—when you buy the milk, you pay a $1.50 deposit on the bottle, and you’re refunded when you return the bottle to a store. I don’t do dairy, of course, but I fell in love with these bottles, so I’ve bought a couple of them [this one that says “YUMMY” and one that says “ICE COLD;” next I want to buy the one that says “LOCAL”!] from my Whole Foods. In the Kansas City area, you can go to any store that sells Shatto milk and just ask to buy an empty bottle. They’re too cute to pass up!)

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76 Comments leave one →
  1. March 14, 2011 3:40 pm

    those cookies look divine, so rich and chocolaty. I was seriously just thinking about what kind of cookies I could make with my dark chocolate pb and these might be it.. The little bottles are adorable btw!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:08 pm

      Ooh, let me know if you make them with dark choc PB, that sounds great!

  2. March 14, 2011 4:00 pm

    Yum! Those look great! They are on my to-make list for sure. Thank you for the recipe 😀 And those bottles are too cute. I really wish I could get one or two for my own homemade nut milks, too bad I don’t live anywhere near a WF 😛 Oh well.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:09 pm

      Do you live near the Kansas City area? If so, there might be another store near you that carries them!

  3. March 14, 2011 4:03 pm

    ooh, nummers! I do my “cooking” over the weekends so I’ll have to put this on my to-make list. They look and sound great. Mmm! Thanks for sharing. And those bottles are cute! Love the YUMMY one.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:11 pm

      Let me know if you give these cookies a try! 🙂

  4. March 14, 2011 4:10 pm

    Great recipe, they look so soft and wonderful! I nearly cracked up at the first line of this post. “Holy crap, is she actually posting a recipe?” ran through my mind right before I read it!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:12 pm

      Haha! Well, I hope to make up for the recent lack in these next few weeks. 😉

  5. March 14, 2011 4:26 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:12 pm

      Hi Vincent – thanks! I’m glad you enjoy my blog. 🙂

  6. March 14, 2011 4:29 pm

    Ha ha, I’ve been tempted by those Shatto bottles, too! I thought I was crazy to want to buy the milk JUST for the cool glass bottle… but I’m glad I’m not the only one! 😉

    Those cookies look scrumptious! I wish I had one right now– I’m stuck in the airport with NO healthy options like that. Oh, well. I’ll be home to my dehydrator soon enough!!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:13 pm

      Hehe, not crazy at all!

  7. March 14, 2011 5:10 pm

    YUMYUMYUMYUM!! such an awesome recipe!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:14 pm

      Thanks Carrie!

  8. March 14, 2011 5:27 pm

    Cool to see a recipe from you and I really appreciate your thoughts about branching out from just recipes, blog identity, etc. I write about so many different things, always circling back around the food, and sometimes worry that it’s not a clear enough ‘fit’ for readers. So it’s great to hear your positive experience. As a writer, I am learning that it’s almost always a good idea to ‘up the emotional ante,’ so sharing about yourself is a great idea.

    I posted a white chocolate recipe a few days ago and thought of you–hope you saw it!
    love
    Ela

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:15 pm

      I agree with you about blogging + sharing. It’s not the easiest thing for me sometimes, and there will always be naysayers, but overall, I find it’s a positive thing 🙂

  9. Carol Keating permalink
    March 14, 2011 7:32 pm

    Amber, these look great! I will try them all three ways when I get home! I totally love the milk jug!!!!!! I don’t do dairy either but am going to buy the milk just for the little jug! Hope our Whole Foods at home has these! I assume they do!

    • Amber Shea @Almost Vegan permalink
      March 14, 2011 7:36 pm

      I’m so glad you like the look of the cookies, Carol!

      Unfortunately, Shatto Milk is only sold in the Kansas City metro and some surrounding areas 😦 But whenever you’re in or near KC, give me a ring and we’ll go grab a bite to eat and buy some milk jugs! 😛

  10. March 14, 2011 9:10 pm

    The cookies look so good. Very dunkable looking.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:15 pm

      Dunkable – indeed!

  11. March 14, 2011 10:05 pm

    Those look very tasty!! I want to try the raw version. Yum!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:16 pm

      Let me know if you do! 😀

  12. March 14, 2011 10:24 pm

    A friend pointed me in the direction of your blog. Thanks so much for including a picture of our bottle. I would like to thank you for that and also invite you and all of your friends out to the farm for a tour sometime. We would love to show you around and introduce you to all of the happy cows that produce the yummy milk that comes inside are simple bottles. As for bottles, we offer a variety of versions, ice cold, yummy, pure, family, local, tasty, mooo and fresh. All of which have a little story on the back tying that word to either our products or our local family farm. Thanks again and hope to meet you soon.

    Matt

    • Simone Laffin permalink
      March 19, 2011 10:37 pm

      Hey, Matt, I checked your website looking to buy some empty bottles to no avail. Would you consider shipping some to us poor, deprived Californians??

      • Amber Shea @Almost Vegan permalink
        April 10, 2011 9:17 pm

        Hey Simone, I emailed Matt about your question re: shipping the bottles; hope he got back to you!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:16 pm

      Thanks for your comment, Matt! I’d love to come tour the farm someday – how about I shoot you an email when I know a good date/time?

      You might want to check out the comment below, too – a woman in Los Angeles is interested in purchasing some of your bottles! 🙂

  13. March 14, 2011 11:33 pm

    Those looks so moist and chewy! Great recipe!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:17 pm

      Thanks Angie!

  14. March 14, 2011 11:34 pm

    I actually made a moist cake the other day and posted about it too! You may like it check it out!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:17 pm

      I did see your cake, it looked excellent! 😀

  15. March 15, 2011 12:27 am

    So excited right now. After seeing coconut flour pop up on blogs for seemingly months on end, I finally bought some and then all of a sudden everyone was talking about chickpea flour and peanut flour instead. I couldn’t find most of the coconut flour recipes I had seen earlier, so I’ve just been mixing coconut flour, soy milk, and maple syrup, and eating the “pudding” that results.

    This recipe is going to be maaaaaaaade. Soon!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:18 pm

      I think all three of those flours deserve a place in Smurf kitchen 😛

  16. March 15, 2011 1:14 am

    These look great. My hubby just came home last night with a cookie with cream in the middle. I told him I have to make a raw version. Low and behold I think I found part of the recipe. Yum.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:18 pm

      Ooh, I hadn’t thought of sandwiching these with a cream filling. Wow! Great idea 😀

  17. March 15, 2011 7:10 am

    yum, yum, yum!!!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:19 pm

      Thanks Elizabeth!

  18. March 15, 2011 7:14 am

    Thanks for a sweet excuse to put some coconut flour to use. This looks like a wonderful recipe.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:19 pm

      I can always find an excuse to use coconut flour, I think 😉 Thank you, Lisa!

  19. March 15, 2011 7:58 am

    I can’t wait to try this recipe…the cookies sound awesome! Thanks for the recipe. I know they are going to be delish!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:20 pm

      Yay! Thanks Michelle, let me know if you try them!

  20. A Tablespoon of Liz permalink
    March 15, 2011 8:52 am

    These look so amazing! I can’t wait to try them. I’ve got some coconut flour in my pantry that I have no idea what to do with and this looks perfect!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:20 pm

      Coconut flour is great in just about any cookie, I think…but especially these 😉

  21. March 15, 2011 1:46 pm

    What a beautiful post. Wonderful photos and wonderful recipe! And a cookbook!!!! I am so stinkin’ excited for you?! You deserve this! We deserve this! 😉

    And I can’t wait to hear about you going to Living Light!!!! I want Soooooooooooooooooo badly to go. 😦 But oh well, you’ll be incredible. And it’s so true… gotta find your groove (personal or not) for blog writing. It becomes so much easier, more enjoyable, and creates a more dedicated reader when it’s from your heart. 🙂

    love ya girl!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:21 pm

      Aw, Lori, you are too damn sweet! 😀
      I’ll have more info regarding my LL stint AND my cookbook-to-be relatively soon… eee!

  22. March 15, 2011 1:52 pm

    They look delicious and easy, I’m in!!!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:21 pm

      Thank you, Jen!

  23. March 15, 2011 2:00 pm

    Oh my gosh, these look SO delicious! And my favorite raw vegan milk is hemp milk… I know some people don’t like the taste, but I love it.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:23 pm

      I love hemp milk too!

  24. March 15, 2011 4:23 pm

    Those cookies look fantastic. Thanks for providing the different techniques as well- that’s really handy and something I don’t think I’ve ever seen before. I’ll have to attempt a batch soon!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:24 pm

      Thanks so much, Amanda! I’m so happy to hear my substitution lists are appreciated 😀

  25. March 16, 2011 9:25 pm

    Love the recipe!!! Must try it!! I also love those glass bottles!!! I am a sucker for any cool container…it just makes food more fun!!!!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:24 pm

      I know what you mean! I just had to do a total purge of my tupperware cabinet… 😛

  26. March 17, 2011 3:05 pm

    haha – it must be a KC thing, as I too own a few (or 10) of those glass jars. I use them as change jars, too! The baby ones are the cutest 🙂

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:25 pm

      Yes, I think it must be a KC thing 🙂 I do still need to get myself some of the baby ones.

  27. March 18, 2011 11:09 am

    Looks “Yummy”! (couldn’t resist) And I love that there are no dates in this recipe. I love dates, but they kill me wiht my candida issues, not to mention they are really expensive (and non-organic) here. I’ll have to try this once I dig myself out from my (non-paid) work piles I am under since being away.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:26 pm

      Aw, I didn’t know that you and dates don’t get along 😦 Sorry to hear that!

  28. March 19, 2011 11:09 pm

    I love that you offered so many variations for this recipe; well done.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:26 pm

      Thank you, Jenny! So glad to hear you enjoy that aspect of my recipe-writing 😀

  29. March 23, 2011 5:22 pm

    This recipe is SO bookmarked.

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:26 pm

      Awesome! I hope you get a chance to give it a try.

  30. March 26, 2011 6:59 pm

    These look so good! I love the variations you give

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:27 pm

      Thank you, Kat! And I’m glad you appreciate the substitution offerings 😀

  31. March 27, 2011 8:19 am

    The texture on these cookies especially looks excellent- So soft and chewy!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:27 pm

      Thank you, Hannah! Indeed, very chewy 🙂

  32. tastyeatsathome permalink
    March 28, 2011 2:30 pm

    These cookies look amazing! I should totally try all of your variations here!

    • Amber Shea @Almost Vegan permalink
      April 10, 2011 9:28 pm

      Hehe, thanks! Let me know which variations you try.

  33. April 21, 2011 7:33 am

    Hi Amber,
    I made these with a few substitutions, I used peanut butter, coconut milk and hempseeds instead. I shaped them into easter cookies. They were beyond good! I described them as a peanut butter brownie on my blog, you can see them here:
    http://bit.ly/idskro

    • Amber Shea @Almost Vegan permalink
      April 21, 2011 9:59 am

      Yay, I’m so glad you liked the cookies! They look fabulous, and I love your idea of using the egg molds to shape them. They are very brownie-like, you’re right!

  34. Indigo permalink
    April 26, 2011 11:52 pm

    Amber, I want to tell you these cookies knocked the socks off some serious health foodies AND some very picky junk food eaters, who all work at the same company. Well done. My substitutions were pretty minor — things like using chocolate soy milk for the liquid, and a mix of 3 parts raw carob to 1 part Ghiradelli’s powder. Both of these probably deepened the flavor slightly, but that means you had a killer recipe to begin with. They really wowed us. I decided to bake them, and that is one place where I did vary greatly — they were so dense and rich, I let them bake for at least 15 minutes before I was satisfied with the texture. In fact, I STILL wasn’t sure they were done enough, but I took them to work anyway, just because I had to leave. But they turned out like a slightly chewy brownie,very rich and dense, and the minute people bit into them they literally went into this kind of bliss state. No kidding. I had to stop people at 2, because they really are quite rich. Those who didn’t listen to me were temporarily sorry about 15 minutes later. 🙂 I was immediately asked for the recipe, so I have already given out your link , and I’m sure I will be asked for it again tomorrow because I am just about to make a batch for someone’s birthday. Thank you, I’m looking forward to exploring some of your other recipes.

    • Amber Shea @Almost Vegan permalink
      April 27, 2011 1:40 pm

      Indigo, I am so absolutely delighted by your comment! You made my day! How thrilling to hear that everyone, foodie and skeptic alike, was bowled over by these cookies. Very interesting to hear that they held up so well with such a long baking time – I suppose, with no wheat flours or leavening agents, that not only is it difficult to tell when they’re done, but it’s likely they just hold up especially well to baking! It sounds like they came out with that perfect brownie-like texture. Thank you so much for passing this link along to the blissed-0ut taste-testers, as well. I’m so, so happy to hear how much you, and everyone else, loved them!

  35. Gauri Radha गौरी राधा permalink
    May 7, 2011 2:15 am

    These look great!!

    • Amber Shea @Almost Vegan permalink
      May 7, 2011 9:49 am

      Thanks Gauri!

  36. February 11, 2012 8:18 pm

    Hi Amber. I am making these as I type. Thing is the batter was a bit soupy. I couldn’t mold it with my hands. I added some extra flour (subbed soft wheat pastry flour for the coconut, so I could get them by my family) but I had to scoop them out on the baking sheet. My almond butter was room temp, so maybe a bit more runny than if it was in the fridge. any idea what I may have done wrong? The ones in the oven for 6 mons now actually look more like the phot. But no way I could have done these in the freezer.

    Ellen

    • February 11, 2012 10:00 pm

      Since originally writing the recipe, I’ve found that coconut flour can’t be swapped for equal amounts of other flours, because it absorbs so much liquid. To use wheat flour in its place, it’d probably be best to roughly double the amount, OR to reduce the amount of almond milk by half. So you did the right thing by adding in extra flour!
      Thanks for your comment – I’ll go back and edit the substitution notes to be more precise. Let me know how they turn out once they’re out of the oven!

      • February 12, 2012 9:54 am

        Just FYI, for those following along. With a little extra ww pastry flour, the cookies baked up perfectly! If you want to use the freezing or raw or frozen, then Amber’s suggestion re: the flour substitution, should work fine! Thanks for sharing this yummy treat!

      • February 12, 2012 11:00 am

        Thanks for the update, Ellen! I’m so happy to hear they turned out well! You’re more than welcome for the recipe; there are lots more like it in the book 🙂 Happy munching!

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