I’ve had more days off than usual lately, and unfortunately/fortunately that means more opportunities to cook. I’ve got baked goods coming out the wazoo and not a whole lot of it is healthy. I’m not a health nut but I do my best to keep things balanced (please ignore the kilo of Doritos that I got from Costco yesterday) and these Raw Choc Chip Cookies caught my eye. Another bonus is that they don’t require any kind of heat to make and that is kind of essential this time of year, all my homies in Queensland will know what I’m talking about. There is a large list of things that become an absolute no-no in summer which includes but isn’t limited to turning on the oven, leaving the house, eating soups/stews, moving beyond the limit of your fan and any unnecessary movements in general. As a result I’ve been collecting recipes that don’t need the oven, as well as watching every possible thing on my hard drive (had an all day Back to the Future Marathon, dayum that is an awesome trilogy).
If you want them to be gluten free then you will need to track down some gluten free oats. Oats are naturally gluten free but commonly gluten-tainted from being processed.
1 cup rolled oats
10-15 dates, pitted
1 cup nut butter ( I used peanut butter)
2 tsp vanilla essence
2 tbsp water
5 tbsp liquid sweetener (I used honey but that makes them not vegan)
1 tbsp coconut oil
1/2 cup raw vegan chocolate, chopped
Blend the oats in a food processor until coarsely ground.
Add in all other ingredients (except for the chocolate) and pulse until the mixture starts sticking together in a dough.
Pinch the mixture between your fingers, if it sticks together easily it is done, if it is crumbly add more liquid sweetener 1 tbsp at a time and pulse until it does stick together.
Tip the mixture into a mixing bowl and stir through the chocolate.
Roll tablespoon sized balls (or press into a tablespoon measure and slide the formed cookie out like I did) and place on a tray lined with baking paper, chill in the fridge for at least 30 minutes.