What makes these chocolate cookies nut-free?

This recipe is naturally nut-free, using shredded coconut as the primary base instead of nuts, combined with cacao powder, vanilla, salt, and Medjool dates.

What is the best way to process the ingredients for these cookies?

First, pulse the shredded coconut, cacao powder, vanilla, and salt in a food processor, then add the pitted Medjool dates and continue processing until the mixture is finely chopped and starts to clump together.

Do I need a dehydrator to make these raw cookies?

Yes, the recipe specifically calls for dehydrating the cookies at 105-115 degreesF for 3 hours on each side until they are firm on the outside and reach your desired texture.

Can I use vanilla extract instead of vanilla bean powder?

Absolutely. The recipe notes that you can use 4 teaspoons of vanilla extract as an alternative to 1 teaspoon of vanilla bean powder.

How long do these raw chocolate cookies need to dehydrate?

The cookies should be dehydrated at 105-115 degreesF for 3 hours until firm on one side, then flipped over and dehydrated for another 3 hours, or until they reach your preferred texture.

7 years ago

Nut-Free Raw Chocolate Cookies
[Vegan]

NS By: Nikki Stokes

Author Bio

I'm Nikki, and I'm the creator of EatingVibrantly.com. I strongly believe in the power of... Read More

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A plate of dark, round Nut-Free Raw Chocolate Cookies, showcasing their rich color and firm texture, ready to be enjoyed.

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Nut-Free Raw Chocolate Cookies [Vegan]

224

Dairy Free

With just five whole food ingredients, and free of the most common allergens, these cookies will meet your every need. They’ll leave you feeling satisfied, they're healthy, and they're delicious!

Ingredients You Need for Nut-Free Raw Chocolate Cookies [Vegan]

2 1/4 cups shredded coconut , fine
1/4 cup cacao powder
1 teaspoon vanilla bean powder or 4 teaspoons vanilla extract
1 1/2 cups medjool dates
1 pinch salt

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How to Prepare Nut-Free Raw Chocolate Cookies [Vegan]

Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
Press into cookie shapes using a cookie cutter or egg ring.
Dehydrate at 105-115°F for 3 hours (or until firm on the outside).
Flip over and dehydrate for another 3 hours, or until they reach the desired texture.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.