These aren’t entirely raw because I have no idea where to find raw oats and I prefer the taste of maple syrup to agave nectar.
However, I didn’t bake these in the oven – so they are raw enough to suit my standards!
I’m sure you’re wondering if these truly taste like cookie dough? Yes, absolutely. But they’re not nauseating as raw cookie dough can sometimes be – there’s just enough mellow sweetness, with a subtle hint of spicy cinnamon. They’re pretty awesome, actually. Very more-ish – I polished these off in less than a week!
Just make them to find out for yourself, ok?
- ⅔ cup raw almonds
- ⅔ cup raw pumpkin seeds (or raw walnuts)
- ⅔ cup gluten-free oat flakes
- ¼ tsp ground cinnamon
- ⅛ tsp sea salt
- ¼ cup maple syrup (or raw agave nectar)
- 2 tsp pure vanilla extract
- 3 tbsp cacao nibs or dark chocolate chips (I chopped up some of my homemade raw chocolate)
- In a food processor, process the almonds, pumpkin seeds, oats, cinnamon and salt to a fine meal.
- Add the maple syrup and vanilla and process to combine. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
- Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up.
- Store balls in a tightly covered container in the freezer.