This raw carob walnut cookies recipe is brought to you by Ani Phyo and her enticing new cookbook, Ani’s Raw Food Desserts: 85 Easy, Delectable, Sweets and Treats. If you have read or used Ani’s first cookbook, Ani’s Raw Food Kitchen, then you know that her recipes are amazingly simple – and the recipes in her new cookbook are no exception.
Ani offers up a good dose of sweet flavor, while keeping the recipes very accessible. She recognizes that most people don’t want to turn to raw food only to spend even more time in the kitchen. I love that about her. And because the recipes are raw and vegan, they are by default dairy-free, egg-free, soy-free, and gluten-free! A bonus for many of you who live with food allergies or intolerances.
Should you need just a bit more encouragement, try the sample raw carob walnut cookies recipe below. They are sweet, but healthy enough for breakfast on the go and have a nice balance of earthy flavors. And if you’re craving something a little more indulgent, try Ani’s Raw Raspberry Ganache Fudge Cake Recipe.
Special Diet Notes: Raw Carob Walnut Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo.
- 1 cup raisins
- ¾ cup raw walnuts
- 1⁄4 cup raw carob powder
- 1 teaspoon mesquite powder (optional)
- 1⁄8 teaspoon sea salt
- Combine the raisins, walnuts, carob powder, mesquite powder (if using), and salt in the food processor. Process until the dough begins sticking together.
- Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1⁄3- to 1⁄2-inch. Or, make 1- to 1 1⁄2-inch balls and flatten.
- Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the refrigerator for serving later.
- Will keep for many weeks in the refrigerator or freezer. Thaw for 5 minutes before eating.
