This is a “low-bake” recipe. Make the batter then cook for 10 mins in a 320 degree (F) oven.
Cashews, walnuts, dates, flax seeds, coconut oil, almond butter, Himalayan salt, maple syrup. Blend in food processor until almost smooth. Add macadamia nuts, coconut flakes, cacao nibs and goji berries. Blend slightly to chop up these ingredients into batter.
After baking, let cool and keep in fridge.
100% organic, vegan whole food chocolate chip raisin oatmeal cookies.
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Make flour from Buckwheat groats, rolled oats, cinnamon, nutmeg, Himalayan salt, dates, 70% cacao (stone ground) dark chocolate, maple sugar. (For lower glycemic use cocoa nibs and a little xylitol)
Save 20% of flour.
Blend the rest with soaked raw cashews, vanilla extract, and a little almond milk. Fold back into the remaining oat/date flour. Add raisins (I used golden raisins).
Spray baking sheet with coconut oil.
Form balls with batter and coat with coconut shreds. Insert chocolate chips.
Bake at 330 Fahrenheit for 25 minutes (would be good dehydrated, too.. for a raw food version).
Serve with a glass of (unsweetened) almond milk.
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