These cookies are awesome! Pumpkin seeds and dried mango give a unique spin on an otherwise classic raw cookie dough. The raspberry-lemon frosting is pretty great, too – it's just the right balance of sweet and tangy. Of course, you can leave it out if you would like a completely raw cookie. You don't absolutely have to shape these cookies like dinosaurs if you don't have a dino-shaped cookie cutter, but they do look really adorable that way. Otherwise, you can just use whatever cookie cutters you have on hand, or just form the cookies into regular old circles.
Raw Dino Cookies With Lemon Raspberry Frosting [Vegan, Gluten-Free]
- 1 cup raw almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/3 cup coconut flakes
- 1/3 cup dried mango
- 3/4 cup dates (soaked for about 20 minutes)
- 1/3 cup cocoa powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla
- 2-3 tablespoons water
- 1/2 cup coconut oil
- 2 tablespoons lemon juice
- 1 1/2 cups powdered sugar
- 3-4 crumbled frozen raspberries
- Soak dates for at least 20 minutes.
- Place almonds, pepitas, and coconut flakes into a food processor and blend until mixture resembles a fine (ish) meal.
- Add in dried mango and dates and pulse to combine. Add the cocoa powder, cinnamon, salt, and vanilla and mix on high speed. You will notice the mixture clumping in the food processor and probably the blades will have a hard time mixing the ingredients.
- Through the top opening of the food processor, add in 2-3 tablespoons of water as needed. You want the dough to hold together well but not be too sticky.
- Mold dough into a large ball, wrap in plastic wrap, and refrigerate for about 20 minutes.
- While dough is refrigerating, prepare two cookies sheets with parchment paper.
- Remove dough from fridge and roll out on a flat surface. I found that using a rolling pin worked for the first bit, but once it started sticking I used the heels of my hands to smooth out the dough.
- Smooth to desired thickness (I did about 1/2 inch thick) and cut into whatever fun shapes you would like! Place cut cookies on parchment laden trays and refrigerate.
- Your coconut oil must be the right consistency. It should be soft, but not at all liquidy. If it seems too soft, or there is liquid oil gathering inside it, measure out your coconut oil and pop that measuring cup into the refrigerator for about 10 minutes.
- Combine coconut oil and powdered sugar in a large mixing bowl and beat with a handheld electric beater until smooth. Add in lemon juice and beat to combine. Crumble up the frozen raspberries and add them to the frosting. Beat on high until fully combined.
- Frost cookies with an icing bag, or simply with a knife! Serve and enjoy. Cookies will last in the fridge for about a week and in the freezer for up to a month.