Raw Pumpkin Cranberry Chocolate Chunk Cookies

 I used to make some pretty delicious baked pumpkin cookies before I went raw.  They were the perfect consistency in my mind, like soft chocolate chip cookies, but not too cakey and soft, just right.  I mixed in cranberries and chocolate chips and the dough itself had plenty of spice.  I was thinking about them last week, and I decided that they needed to be rawified.  Cookies are something that I need more recipes for and tis the season for pumpkin.

 
I gave these plenty of spice as well, and fresh ginger.  Don't call me a cheater, but I kind of cheated and used carrot in these in place of the pumpkin because it tastes better raw and is easier to work with (see my previous 2 pumpkin posts).   If you ate one though, you would swear it is pumpkin and be none the wiser.  I made them nut free to keep the dough light, and used flaxseed to keep it soft.  The dough itself was delicious alone, but I stirred in raw chocolate and dried cranberries to make the cookies like my baked ones.  They needed no dehydrating, so I could enjoy them right away, which made them even more awesome. If you wish to taste Autumn in a cookie, this is it!
 


Raw Pumpkin Cranberry Chocolate Chunk Cookies

Makes 20 cookies

1 cups(packed) soft medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well)
2 1/2 cups ground flaxseed
2 cups raw sprouted buckwheat flour
2 cups  finely shredded dried coconut

1/4 tsp sea salt
1 inch piece fresh ginger
2 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg
1 Tbsp pure vanilla extract
1 cup chopped carrot*

1/2 cup dried cranberries
1 cup raw chocolate chunks

In a food processor, combine the dates, flaxseed, buckwheat flour, coconut, sea salt, and vanilla extract, ginger, spices and carrot and process until smooth and starting to hold together.  Remove from the food processor.  Remove to a large bowl, and knead in the cranberries and chocolate chunks. Roll into 2 inch balls and flatten slightly.  Place in the fridge to firm up before enjoying**. Store in the fridge.

*I use carrot in place of pumpkin in my raw desserts because it tastes better and is easier to work with.  If you want though, you can use winter squash or pumpkin, the cookies will just not be as sweet and may need more sweetener. 
**If you desire a dryer cookie, you can dehydrate these for about 8 hours until more dry, but do not add the chocolate chips as they will melt.  If you are dehydrating the cookies, melt the chocolate and drizzle it over the finished dehydrated cookies instead of adding it as chunks.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
  1. September 26, 2013 at 13:22
    Reply

    Splendidly yumful! The carrot substitution sounds good to me...I wonder if you could use parsnips too. I've been obsessed with them lately. ;)<br />Thanks for the recipe!

    • September 26, 2013 at 21:50
      Reply

      Thank you :)! I suppose you could try but they would not taste the same.

  2. September 26, 2013 at 20:09
    Reply

    Mmmmm I love this! I haven't worked with buckwheat in awhile, you've inspired me to bring it back :)

    • September 26, 2013 at 21:50
      Reply

      Thank you :)! I love it in recipes.

  3. Anonymous
    September 26, 2013 at 22:45
    Reply

    Where do I find raw, sprouted buckwheat flour? Thanks for your help and continuous inspiration!!!

    • September 26, 2013 at 23:09
      Reply

      You make it. If you click on sprouted buckwheat flour in the ingredients list, you will be brought to the page on my blog that tells how to make it. You can buy raw buckwheat groats in health food stores.

    • September 28, 2013 at 12:01
      Reply

      Thank you :)! You should try them!

    • October 3, 2013 at 16:40
      Reply

      what if you used oatmeal ground to a flour instead of the buckwheat groats?<br />I had another recipe with that and I loved the oatmeal flavor

    • October 3, 2013 at 21:34
      Reply

      They would no longer be raw, but you can try it. Just measure the oatmeal before you grind it to get the same amount.

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