Since becoming a raw vegan I’ve been craving sweet snacks and I missed my favorite comfort food of all, chocolate chip cookies. I’ve been experimenting to come up with the easiest and tastiest solution for my cravings. Only 7 ingredients are involved for the core cookie and the whole process of making these raw vegan chocolate chip cookies takes very little time and effort.
This recipe for raw vegan chocolate chip cookies is super versatile and the end results can be enjoyed from the freezer if you’d like to savor the cookies as they melt in your mouth, from the refrigerator if you’d like a chewy texture or room temperature if you’d like the smoothest cookie dough texture that’s best when eaten with a spoon. If you’re interested in a crunchy texture, I’d recommend dehydrating the cookies in an oven at the lowest temperature (usually 150° fahrenheit) for 24 hours. This recipe can serve as a core for many cookie varieties as well if you’re interested in swapping out the chocolate chips for other toppings such as coconut flakes, peanut butter or raisins.
The best part of all is that these raw vegan chocolate chip cookies can be made in less than 15 minutes, which is way better than waiting on an oven to bake cookies and having to focus on the time and temperature. And they are super healthy, providing fiber and protein. Although there’s no sugar added, I would still treat this treat like a dessert and only eat a few at a time. Enjoy!