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

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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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!

  1. November 1, 2014 at 16:46

    For sure going to make this! And, just a friendly tip: "Anyways" is not a word. It is "anyway" without the "s". :) This is something that really stands out whenever people say it or write it. Thought you would want to know. :)

    • November 1, 2014 at 20:52

      Happy you are going to make it :)! I type the way I talk, and just so you know it is a word, and is in the dictionary ;).

    • November 2, 2014 at 13:28

      I make my own, it is much cheaper than buying it anywhere.

  2. November 2, 2014 at 12:57

    They do look freaking delicious! Definitely going on the to-make list.<br />And I knew you were a runner but didn't realize you were such a pro athlete!

    • November 2, 2014 at 13:28

      Thanks Emma :)!

  3. November 2, 2014 at 19:19

    Amy, <br /><br />How do you take care of the phytic acid in the raw cacao nibs? Pretty much, all seeds have phytic acid to keep their minerals bound until the seed sprouts. (I found this out a few years ago from a blog post on Bonzai Aphrodite: http://bonzaiaphrodite.com/2010/08/the-importance-of-soaking-nuts-grains-and-legumes/. <br /><br />I looked for more information about phytic acid and found more here: http://en.wikipedia.org/wiki/Phytic_acid#Food_science.) I was interested in this because a raw foodist that I was following (on the web) said that his adrenals got burned out by his raw cacao consumption. The phytic acid may be one reason. <br /><br />As I understand it, phytic acid bonds minerals in seeds until conditions are right for the seed to sprout. The trouble is that phytic acid can make the seed's (nuts, legumes/beans, and grains are seeds) minerals unavailable for assimulation by our bodies. Worse yet, the phytic acid could bind other minerals in other foods or in our systems, and we lose the availability of those minerals as well.<br /><br />Sprouting takes care of the phytic acid. So does soaking seeds in an acidic water. I soak seeds in water to which I added about a tablespoon or so of fresh lemon or lime juice, or in water kefir (if I had an over-abundance because I had more fermenting than I could drink up). Interestingly, none of the acids made a difference in taste in the end products (I mostly soaked nut for raw nut cheeses). <br /><br />If you want to know more about water kefir, this is a Wikipedia article (http://en.wikipedia.org/wiki/Tibicos). Search "water kefir on the internet and you will find information, instructions and sources of your first grains. Once you get the "grains," you can make water kefir on your countertop or a shelf, and it will give you a virtually unlimited supply of probiotics. I would add an over abundance of the grains to smoothies, raw nut cheeses, eat "straight" and toss in salads. You can give an over abundance of grains to family and friends so they can make their own free probiotics.<br /><br />Whew! I hadn't intended to write a mini-article in the comments. Sorry, but I think this information is important. I hope you check it out.

    • November 3, 2014 at 05:01

      I soak all of my nuts and seeds, but I do not bother with cacao nibs because they are an occasional treat and I use them sparingly.

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