Rawdorable Goodies – Part 2 – Cookie Land
Alrighty, so as promised in the last post on donuts, here is the continuation of Rawdorable goodies. Welcome to the wonderful world of COOKIES! It was a hard decision, but I've chosen three of Shannon's recipes that appealed to me the most, to create.
My first project was to tackle the Rawgalongs: These are crunchy nut cookies topped with a mound of sweet almond butter filling and then dipped in chocolate. Sound great or what?!
For the cookie
I ended up using the dough from the rawgalongs for the Mallowmars , but made them a wee bit thicker, and dehydrated them until dry. Then for the delicious cream topping, Shannon sent me the vanilla cream from Raw Food Real World, which I then changed a bit to this:Vanilla Cream
In the dough, I omitted the sesame seeds and used extra almond meal in it's place. For the filling I used 1/2 cup almond butter and 1/2 cup tahini, as I can't get almond butter here, and so must use it sparingly until I get my new supply. At first, it tasted a lot like halvah (from using extra tahini), but as it sat and chilled, it really did start tasting more like peanut butter (as Shannon suggests). I chilled the dough overnight (which made it quite easy to roll), then pulled out my rolling pin and got to work. The cookies, which I made
quite flat, ended up being in the dehydrator for a really long time. I was kind of surprised since I had them on the mesh screen the entire time - but alas, a good 28 hours later they were finished. I proceeded to mound the filling on top and then got going with my chocolate topping...a mixture of cacao powder, melted cacao butter, agave, vanilla, and sea salt. The cookies took a quick dunk into the smooth chocolate before heading into the fridge for a chill - voila!
quite flat, ended up being in the dehydrator for a really long time. I was kind of surprised since I had them on the mesh screen the entire time - but alas, a good 28 hours later they were finished. I proceeded to mound the filling on top and then got going with my chocolate topping...a mixture of cacao powder, melted cacao butter, agave, vanilla, and sea salt. The cookies took a quick dunk into the smooth chocolate before heading into the fridge for a chill - voila!Here's Shannon's recipe:
For the cookie 1/2 cup cashews
1/2 cup almond meal
1/4 cup sesame seeds, ground into a powder
2 Tbsp. agave nectar
2 soft pitted dates
1/2 tsp. vanilla
dash of sea saltFor the filling
3/4 cup almond butter
1/4 cup tahini
1/4 cup agave nectar
1 Tbsp. lucuma
1 Tbsp. mesquite
1/2 tsp. vanilla
dash of sea salt
In a food processor, grind cashews, almond meal and ground sesame until it reaches a flour-like consistency. Add the agave, dates, vanilla and sea salt, and process to create a ball of dough.
Flatten the dough into a sheet, and cut out cookie-sized circles.
"Bake" the cookies in your dehydrator, flipping once, until crisp.
In the meantime, combine all the filling ingredients in a bowl. Top each cookie with the filling in a mound shape. Chill to set.
Then, either make my chocolate recipe or your favorite tried and true version. Use the melted chocolate to dip the tops (or if you are adventurous, the whole cookie), and allow the chocolate to harden in the freezer. The chocolate will remain stable chilled in the refrigerator or freezer (I keep mine in the freezer since it reminds me of how my mom would keep a stash in hers; my sisters and I used to sneak them all the time).
I ended up using the dough from the rawgalongs for the Mallowmars , but made them a wee bit thicker, and dehydrated them until dry. Then for the delicious cream topping, Shannon sent me the vanilla cream from Raw Food Real World, which I then changed a bit to this:Vanilla Cream
1 1/2 cups cashews
1/2 cup water
1/3 cup coconut butter
1/3 cup agave
2 tbs pure vanilla extract
1 tbs lecithin
1/4 tsp sea salt
Blend all ingredients until completely smooth and creamy. Chill for a few hours to firm.
I let my cream firm up overnight, then piped a swirl over each cookie, and used the chocolate recipe from above to drizzle over the mallowmars... Mmm, my mouth waters just thinking about them, as they are chilling right now but will soon be ready for the final tasting!
(Mmmm...I think they look delicious...mine kinda look like Zebra cookies, lol)
With no time to waste, I got into the samoraws. I think these are adorable!
For the cookie … 
1 cup almond meal
¼ cup coconut flakes, ground into a powder
2 Tbsp. grade B maple syrup
2 soft pitted dates
½ tsp. vanilla
dash of sea salt
1 cup almond meal
¼ cup coconut flakes, ground into a powder
2 Tbsp. grade B maple syrup
2 soft pitted dates
½ tsp. vanilla
dash of sea salt
For the topping …
1 ½ cup soft pitted dates, soaked briefly
soaking liquid from dates
1 Tbsp. grade B maple syrup
2 Tbsp. raw almond butter
1 tsp. vanilla
dash of sea salt
1 cup coconut flakes, divided
1 ½ cup soft pitted dates, soaked briefly
soaking liquid from dates
1 Tbsp. grade B maple syrup
2 Tbsp. raw almond butter
1 tsp. vanilla
dash of sea salt
1 cup coconut flakes, divided
Check Shannon's cookie post, here, for directions, other recipes and great pics! I left some plain and drizzled chocolate over the others.
With the base of these cookies, I couldn't help but come up with a little creation of my own. Using a cookie o
n the bottom (no hole), and a cookie with a hole on the top, I made some sandwich cookies. My filling was the vanilla cream, gently mixed with thawed wild blueberries and some of their juice. Reminds me of the sugar cookies with a hole in the top, filled with the jam that I got when my mom took me to the bakey as a child.
Ah, What talent that girl has - I look forward to seeing what she comes up with next, and you can bet I'll be in my kitchen afterwards, trying it myself!
After all that work, I think I deserve a cookie (more like a sampling of each!) I hope you'll take the time to try them too! Oh, and if anyone wants to drop by for a treat, please do because I have more treats than I know what to do with right now! 😀
9 Comments
Oh my goodness, girlie!!! These all look divine! I'm so hyped at trying them too, but in the meantime, how about sending a few my way? ;-)<br /><br />Luv ya dearie!
Thanks dearie!! I can't wait to see yours! You know I would send you some...if i could, these ones are slightly fragile, with the chocolate/fillings...but at least you get to make the other cookies/granola bars :) <br />Love you!
yummo! these look great!<br />i love seeing your un-cooked goodies, but am a little sad you are so far away... there will be no 'dropping in' to say hi & yum yum taste anything. sigh. thanks for posting!
They look fabulous, and I love what you did with the blueberry filling. I have a feeling you're gonna like my WLIR post this week.
yummmmmmmm drool :)
those cookies!!! pure bliss!!! I love the "Samoa-esque" cookies the best - so fun!! :0)
These look wonderful! I am getting a dehydrator this weekend so maybe I will try my hand at some cookies as well! You are an inspiration!
Thanks Snow! Yeah, id love for you to drop by for a cookie tasting (and bring along some of your goodies too :)<br /><br />Shannon - thanks, yeah the blueberry ones were super yumm!<br /><br />April - ooh a dehydrator, how awesome! it opens up a whole new world for what you can do with raw creations.
wow these look great. The best part about it is that we can have girl scout cookies but the healthier kind.