Can I use regular peanut butter for these raw cookies?

While the recipe suggests raw jungle peanut butter for a fully raw experience, you can use regular natural peanut butter, though the cookies will no longer be entirely raw.

Do I have to sprout the buckwheat groats?

Sprouting the buckwheat groats adds a unique texture and enhances digestibility, but if you're short on time, you can use unsprouted raw buckwheat groats.

What if my medjool dates aren't soft enough?

If your medjool dates are not soft, soak them in water for 30 minutes, then drain them very well before adding them to the crust mixture.

How do I get the raw chocolate coating to harden quickly?

After dipping, place the cookies in the freezer for about 10 minutes to allow the raw chocolate coating to set firmly.

How should I store these Raw Tag-Along Cookies?

Store the finished Raw Tag-Along Cookies in the refrigerator to keep the chocolate firm and maintain their texture.

17.7K Views 11 years ago

Raw Tag-Along Cookies
[Vegan, Raw, Gluten-Free]

Name: Raw Tag-Along Cookies [Vegan, Raw, Gluten-Free]
Cook time: 30 min
Yield: 10
Ingredients: 1 cup raw buckwheat groats, sprouted and dried; 1 1/2 cups dried shredded coconut; 1/2 cup ground flaxseed; 3/4 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well); 1/8 tsp sea salt; 10 heaping Tbsp. raw jungle peanut butter (or regular natural peanut butter, but it won't be raw); ½ cup raw coconut oil, warmed to liquid; ¾ cup raw cacao powder; ¼ cup raw maple syrup or raw coconut nectar; A pinch sea salt

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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Close-up of several round Raw Tag-Along Cookies, each with a peanut butter layer and a shiny raw chocolate coating, arranged on a plate.

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Raw Tag-Along Cookies [Vegan, Raw, Gluten-Free]

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Ingredients You Need for Raw Tag-Along Cookies [Vegan, Raw, Gluten-Free]

Crust:

1 cup raw buckwheat groats, sprouted and dried
1 1/2 cups dried shredded coconut
1/2 cup ground flaxseed
3/4 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
1/8 tsp sea salt
10 heaping Tbsp. raw jungle peanut butter (or regular natural peanut butter, but it won't be raw)

Raw Chocolate:

½ cup raw coconut oil, warmed to liquid
¾ cup raw cacao powder
¼ cup raw maple syrup or raw coconut nectar
A pinch sea salt

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How to Prepare Raw Tag-Along Cookies [Vegan, Raw, Gluten-Free]

For the crust, combine all ingredients in a food processor, and process until finely ground and holding together when squeezed. Roll out on a lined sheet pan ¼ inch thick, and cut into 10 circles. Spread a heaping Tbsp. peanut butter over each one, and place in the freezer until frozen hard, about an hour. Meanwhile, whisk together all the chocolate ingredients in a bowl.
Dip each of the cookies into the chocolate, and let the excess drain off (use a fork to make it easier), and set back on the foil. Dip the remaining cookies, and then place in the freezer to harden (about 10 minutes). Store in the refrigerator.