Wait for it..
“Comment est-que c’est possible?!” you gasp at the screen. You’re French, for some reason, even though most Frenchies don’t eat cookies, much less cookie dough. But you’re still French. Because that’s how incroyable this recipe is.
Everyone knows the best part of the cookie is the gooey, raw dough, bursting with fresh vanilla flavor and deep brown sugar. But salmonella is categorically unfun, and all of that processed crap is categorically unhealthy. What if we whipped up a basically raw version with cashews and oats, threw in a handful of chocolate chips and some maple syrup, topped it off with a bit of vanilla syrup, and kept them in the fridge for whenever-you-damn-well-please?! Wouldn’t you be happy?
I know I would. Was. Am.
There are another one of O’s favorite recipes, and I whipped up this batch a couple weeks ago right before I went out of town for a couple days, as a sort of culinary apology? Either way, there weren’t many left in the frigo when I came home, and I knew my culinary apology had.. worked.
Not only are these suckers so simple to throw together and stupid-delicious, but they’re a great quick bite of energy, owing to the cashews, “good carbs” in the oats, and bit of natural sugar from the maple. Have I appealed to both your taste buds and fat cells? Good.
- 2/3 c raw cashews
- 1/3 c raw oats
- 2 Tbsp Agave
- 1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
- 1 Tsp Vanilla Extract
- 1/4 c Chocolate Chips (see note for raw)
- In a blender, preferably a high-speed blender like a Vitamix, blend cashews and oats until they become a fine powder. Don't overblend; this mixture will become cashew butter quickly.
- Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don't over-process.
- Stir in chocolate chips by hand.
- Form into small balls by rolling between your palms. If dough becomes too sticky to work with, chill in the fridge or freezer until a bit firmer. Keep in the fridge or freezer.
- To preserve true raw status, take 2 tablespoons raw cocoa powder and add 1 tablespoon agave, optional dash of vanilla extract, whisk and blend. Spread into a thin layer on wax or parchment paper, freeze. Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw "chips"