Raw Monster Cookies

When I was in cross country in college, I would always make cookies for the team to bring to meets.  I don't know how it got started, but it was something I just did.  It was almost always monster cookies.  Big giant sweet deliciousness in cookie form.  If you do not know what a monster cookie is, it is a peanut butter and oat based cookie, usually with chocolate chips or M&Ms included.  I always included both.  I loved making and eating these cookies.  

That is me back in college in 2004 and my giant bag of cookies I used to bring to the meets.  Actually had a photo in my scrapbook!  I love looking back at old pics!

Anyways,  I was thinking about the cookies the other day, and I decided that it was about time I made a rawified version of them to suit my current tastes.  I immediately got to work making some!  They would still have the peanut butter oat base, but in place of the M&Ms and chocolate chips I simply put raw cacao nibs.  The cookie dough is plenty sweet to me, so they were perfect!

The dough was amazing, I could have eaten it with a spoon, but then I would not have monster cookies would I?  So I shaped them into the giant cookies (monster cookies have to be large) and waited for them to dehydrate.  It was well worth it because they were freaking delicious!  I think I like these better than the old baked non-vegan version I used to make!

Raw Monster Cookies
makes 12

Dough:
2 cups raw coconut flour (home made is preferred)
2 cups raw or sprouted oat flour (or sprouted buckwheat flour, or additional coconut flour)
1 3/4 cup ground flax seed
1 cup soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract
2 cups chopped sweet apple
1/2 cup raw coconut nectar (maple syrup, or your choice liquid raw sweetener)
1 cup raw jungle peanut butter

3 cups raw rolled oats
1 cup raw cacao nibs

For the dough, in a food processor, combine the coconut flour, oat flour, flax seed, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, apple, coconut nectar, and peanut butter and process until smooth.  Add back the dry ingredients, and process until smooth. Remove to a large bowl and stir (or knead) in the oats, then the cacao nibs. The mixture will be stiff like cookie dough. Shape into 12 large cookies (roll into balls, and flatten them) on a lined dehydrator tray, and dry for about 4-6 hours at 115F until firm, but still soft and moist.

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