These raw chocolate cookies are a must-try if you are looking for dehydrated cookie recipes. Using a dehydrator to make dehydrated cookies is easy, healthy, and the perfect substitute for commercial cookies that contain refined sugar and flour.
These raw vegan cookies are perfectly chewy, vegan, paleo-friendly. The raw cookies with dates are naturally sweetened with apples and dates for a healthy sweet snack that satisfies the chocolate and sweet tooth craving!
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Making dehydrated cookies results in a nutritious, raw cookie that is full of enzymes and nutrients that are heat sensitive. There are so many benefits of eating foods high in enzymes.
Instead of using flour, which is processed and depleted in nutrients, these raw vegan chocolate cookies are made with walnuts and almonds that have been soaked and activated to release anti-nutrients.
Soaking the nuts also increases the bioavailability of the nutrients found within the nuts.
Walnuts are an excellent source of the essential anti-inflammatory omega-three fats that are great for weight loss and brain health.
Raw cacao powder and almonds are an excellent source of magnesium, which is one of the most common nutritional deficiencies.
The raw chocolate cookies are then naturally sweetened with apples, dates, cinnamon, and cranberries, which are nutrient-dense sources of carbohydrates.
These dehydrated cookies are low glycemic as they are full of fiber and healthy fats, which slows down the absorption of the carbohydrates and natural sugars for stable blood sugar balance.
The apple coconut cocoa cookies are delicious, healthy, perfectly chewy, and can be enjoyed with zero guilt as they are made with 100 percent whole-food ingredients.
These dehydrated cookies are also the perfect addition to kid’s lunch boxes. I enjoy these cookies as a healthy snack to have on hand instead of commercial granola bars.
Ingredients for the raw dehydrated cookies
2 cups dates soaked
1 tsp ginger powder
1/2 tsp nutmeg
1/2 tsp sea salt
1 tsp cinnamon
1 cup walnuts soaked 12 hours
1 cup almonds soaked 12 hours
2 cups shredded coconut
1/4 cup coconut oil
1/2 cup water
1 1/2 cups dried cranberries
1/2 cup cacao nibs
1/2 cup cacao powder
How to make dehydrated cookies
Place almonds and walnuts in a medium-sized bowl and cover with water. Set aside for 12 hours to activate and soak the nuts.
In another small bowl, place the 2 cups of dates mixed with 1/2 cup of water to soften and set aside for 2 or 12 hours.
When you are ready to make the raw cookie recipe, chop the apples and place in a food processor with 1/2 cup water, dates, almonds, and walnuts.
Process until you have a nice smooth mixture, then place it into a large bowl and combine with the remainder of the ingredients and spices. The raw cookie mixture should be a medium to a thick texture that you can press into a cookie.
How to dehydrate cookies
At this stage, get your dehydrator trays out. Line the trays with the teflex then use a large spoon to measure out equal-sized round balls onto the trays. Press down with your fingers to form a cookie.
Set your dehydrator at 55 degrees Celcius then dehydrate the raw vegan cookies in the dehydrator for 20-24 hours or until they are nice and chewy and no longer wet.
Store the dehydrated cookies in a container or well-sealed bag in the fridge. As these raw chocolate cookies should last weeks if you don’t eat them all!!
Dehydrated Cookies: Raw Chocolate Cookies
- food processor
- 2 cups dates
- 4 large apples
- 1 tsp ginger powder
- ½ tsp nutmeg
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 cup walnuts
- 1 cup almonds
- 2 cups shredded coconut
- 1/4 cup coconut oil
- 1/2 cup water
- 1½ cups dried cranberries
- ½ cup cacoa nibs
- Place almonds an walnuts in a bowl covered with water and soak for 12 hours. Strain the water after soaking.
- Soak dates in ½ cup water for 2 hours. Use the date water when using food processor.
- chop 4 apples into chunks. Place into food proceser with dates,water, almonds and walnuts. Process until smooth.
- Melt coconut oil in a pot then combine all ingredeints together in a large bowl.
- Layout dehydrator trays with teflex lining. Scoop raw cookie mixture onto sheets. Use your fingers to press into cookie.
- Dehydrate the chocolate cookies at 55° celcius or 130° farenheight for 20- 24 hours.