Send thy knowledge onto thee.

And I want it to taste identical too!

How about using the chocolate brownie recipe and calling them Chocolate Chip Cookies? I be they could work. May have to make them a litle thinner however and pat flat. Creative minds come forth and give us your wisdom to help here. Thanks.
carolg

hm, tasting identical. might be tough.

i can do cinnamon raisin.

1 cup pecans
1/2 cup raisins
1/2 cup dates
cinnamon to taste (i like a lot, 2 tsp, but 1 is probably enough)

i put the cinnamon, raisans and dates and 1/2 of the pecans through my juicer together until they form a thick paste, once in the champion, twice in the omega. chop the rest of the pecans (or coffee grind them) until they are coarse, for texture. spread them on the bottom of a pie-pan and press the date/raisin/pecan mixture on top and cut. or knead the nuts in, depending on what you want. i'm sure there are delicious vanilla icings that would go well with this, but this is good enough for my sweet tooth and they travel well.


for chocolate chip, i'd probably do the dates and walnuts and raw cocoa nubs, though mixing some dates and chocolate separate, then adding that in chunks to the walnut date mix without chocolate would probably achieve a good cookie.

so dates and walnuts like in the brownie without cocoa/carob, then hand knead in cocoa/carob date mix.

peace,
Mama Cass

There is a very involved but delicious recipe for them in the book "RAW" by Charlie Trotter and Roxanne Klein.

I just found it. It does call for quite alot of maple syrup, which is not raw. I don't see why one couldn't substitute agave for it thou.... anyway here is the synthesized version:

prep time: the rest of your earthly life.... ha ha

First there is some prep work to be done: you need to make "sprouted flour" the book does not tell how to do this however I would think that one could take some raw spelt or wheatberries and sprout them yourself, then dehydrate till dry, then mill into flour in a vita mix.


Second, you need to make your chocolate chips: in a food procesor combine the ingredients ( see below) and process until smooth and thick. Measure out 1 1/2 cups, cover, and refrigerate; bring to room temp before making the chips. spoon the mixture into a pastry bag with a very small plain tip, and pipe chips 1/4 inch in diameter onto non-stick drying sheets and dehydrate at 108 for 8 hours. Remove from the sheet and dehydrate directly on the shelves for 12 hours or longer, or until dry and firm.



So here is the actual recipe:

Chocolate chip cookies- 1 3/4 cup sprouted flour

6 Tablespoons coconut butter (raw)

2 TBSP maple syrup

seeds from 1/2 vanilla bean

pinch of celtic sea salt

200 chocolate chips (about 8 ounces) recipe to follow


mix together sprouted flour, coconut butter (room temp) maple syrup, vanilla seeds, and salt. Beat on meduim speed till mixture comes together. Stir in chcolate chips. Using your hands, shape dough into rounds 1/4 to 1/2 " thick and place on non-stick drying sheets. and dehydrate at 105 for 6 hours, or until firm. Remove from sheets and dehydrate for 8-10 hours more till desired crispness. Should be hard yet stil moist.


Ingredients for Chocolate chips- 1 cup raw cashew butter

1 cup maple syrup (it's not raw- maybe agave would work just as well?)
1 cup raw coco powder (or carob)

1/4 tsp vanilla seeds ( or reg vanilla I am sure would be fine)

1TBSP nama shoyu ( soy sauce)

combine using the above directions.



I am sure different stuff can be added or changed according to one's personal taste. I made the raw brownies, in another post, and they were delicious, maybe the frosting for them could be made into the chocolate chips in this as well, but I don't know if they would melt when aded to the "batter" interesting.....

Hmmmm..lets see

1 cup favorite nuts and seeds
5-6 dates
1/8 cup agave or honey
1/8 cup raw carob pieces
1 apple

put ingredients in food processor and process until consistency you'd like to see then spread onto teflex or whatever you like to use in the dehydrator

I prefer to dehydrate at 105 deg. for 8-15 hours, depending how soft or crunchy.

Experiment! Yes!!!

Peggy ))

seems to me like these raw recipes would taste better not "identical" to the chip ahoy's sorry version

Where to get raw carob pieces?

Is there any way the cookie recipe recipe from raw that I theolonisley posted can be taken off?

I was not aware of the © law back then. I would appreciate it ever so.. thanks

Here they are, and believe me, they taste as great as they look. I used agave.

and no I didn't empty a package of premade cookies on my dehydrator. This was a labor of love I did for my friends and family, along with other goodies, for Christmas giving. Luckly I had the forsight to make plenty of chocolate chips to make more, cuz the batter is easy.

It's a great book btw with lot's of great recipes and ideas. I own a copy.





Edited 1 time(s). Last edit at 12/22/2006 11:25AM by Petals.

Is it possible to make "cookies" without a dehydrator lol?
Nope, not trying to make things more of a challenge, I just dont own a dehydrator right now =)

Wow! your friends are very lucky!!! I wish I could order a whole box of these choclate chip cookies, they look incredible!!

I have to make those. They look so good.

Thanks
O yea ~ yesterday in the raw chef, Russell James blog, I came across photos of similar cookies but he made them double chocolate chip, and they looked so good.

Got to try that idea.

Hello

Do you think you could use sproutes buckwheat and make this into a flour?

XXXX

rawrocks, do you mean buck wheat grouts? I have just soaked them. I haven't tried to sprout them, but I don't see why they couldn't be made into a flour. I made a batch using half nut milk flour and half sprouted spelt flour the second time I made them. Any sprouted, soaked flour you can dream up would be worth trying I think ,but I am not an expert

Hello, Thankyou Petal. Ill give it a go