Raw Chocolate Chip Cookie Dough Cookies




We visited my cousin-in-laws over the weekend and had the opportunity to enjoy their farm on the outskirts of Half Moon Bay, close enough to town for a grocery run and far enough out that it feels like another world. 


Surrounded by amazing company, rolling green hills, free roaming cows, dogs, chickens, turkeys, rabbits, pigs, goats, horses, a beautiful vegetable garden, and a panoramic view of the ocean, life stood still for that day. 






Being immersed in such an incredible lifestyle was a humble reminder of how little each one of us is in perspective to the world we live in, how small seemingly large problems really are, and how life is so fleeting, each day should be deeply savored.



Such a refreshing day had me craving a delicious treat made of simple ingredients with minimal preparation. These raw, gluten-free, plant-based cookies were conceived. The most delectable flavor I have ever consumed in my time on this Earth, these are easily the most amazing cookies ever. That is not to be taken lightly. 
I have had many a cookie in my day, these are a refreshing change of pace, and an excellent example of how plant-based ingredients with minimal processing and free of gluten can produce what I will officially dub the best cookies ever.
The pictures do them no justice.






Raw Chocolate Chip Cookie Dough Cookies
makes 10-12 cookies

-1/2 cup pecans
-1/2 cup oats
-2 Tablespoons coconut oil
-3 Tablespoons pure maple syrup
-1 Tablespoon pure vanilla extract
-1/4 teaspoon Himalayan sea salt
-1/4 cup chopped chocolate or cacao pieces

1. Grind pecans and oats in food processor or coffee grinder until fine.
2. Add remaining ingredients except chocolate and thoroughly combine in food processor or by hand.
3. Stir in chocolate until evenly distributed.
4. Chill dough for 15-30 minutes. Scoop by tablespoonful and place on parchment lined baking sheet. 
Refrigerate until set and enjoy! We freeze them for about 10 minutes before devouring them which seems perfect for us.

notes:
adapted from this recipe by Oatmeal with a Fork
store any remaining cookies in the fridge or freezer.
when grinding the pecans in a coffee grinder, the oils that were released [and possibly the heating of the motor] began to bind the nuts together into a near butter consistency, however, it ground them up a bit more than the food processor yielding a bit of a creamier cookie [and a bit more elbow grease for washing the coffee grinder out].
optional substitutions:
-pecans: almonds, cashews (I've tried each, pecans are our favorite but all of them yield the best cookie you'll ever have)
another alternate method [a bit quicker if you have the ingredients on hand] you can use almond meal or cashew meal and hand mix all ingredients together without requiring any grinding or processing.







Mangia! Mangia!

pictures of our fleeting adventure provided by my sister, brother-in-law, and myself