Raw pumpkin cacao cookies

Raw pumpkin cacao cookies

I intended on sharing a punkin ale cupcake recipe with you today, but, after all of the sugar this week, I figured we’d all be better off with something a little more wholesome. And I promise I’ll share the cupcake recipe next week.

Raw cookies are one of my favorite desserts – not only becuase they’re much healthier than their baked counterparts, but because they’re so easy to make. Literally, 10 minutes and BAM! you’ve got yourself some cookies. Unless you’re like me and you prefer them straight from the freezer, then you’ve got to wait a little while longer. I like to think it’s a nice test for my self control, but really it just makes me crazy; waiting, knowing there’s a batch of cookies that needs to be chilled before I can enjoy them properly. Which is usually with an oversized mug of my favorite coffee. At breakfast. You know, in case you were wondering.

Raw pumpkin cacao cookies

In all honesty, this recipe could be sweeter. But since I usually enjoy my raw cookies early in the morning, I wanted to take it easy on the sweetener. If you can’t find cacao nibs, you can always use carob chips. Or, if you really don’t care about these being 100% raw, you can use vegan mini chocolate chips. I mill my own oat groat flour – if you can’t find it in the grocery, look for oat or buckwheat groats and make your own. Oh, and whatever you do, do not substitute regular flour. For the love of baking, do not do it.


1 c. raw almonds
1 c. raw cashews
1/2 c. oat groat flour
1 1/2 tsp pumpkin pie spice
4-5 medjool dates
3 tbsp pumpkin puree
3 tbsp agave nectar
3-4 tbsp cacao nibs

In a food processor, blend the almonds and cashews into a fine meal. Add the flour and pumpkin pie spice; process until combined. Add the dates, pumpkin puree and agave nectar; process until the mixture forms a thick dough. Transfer the dough to a large mixing bowl and stir in the cacao nibs. Using a medium cookie scoop, drop the dough onto a baking sheet lined with parchment paper; using your hands, roll the dough into perfectly round balls. Freeze for 20-30 minutes, then flatten. Transfer cookies to an air tight container and store in the freezer. I can’t tell you how long they’ll keep becuase they don’t ever last in this house.

Yield: 28 cookies


13 thoughts on “Raw pumpkin cacao cookies

  1. now i'm feeling pretty silly not having made raw cookies before – i'm missing out! i have raw oat groats in the house and i'm gonna have to give these a whirl. they're so cute 'n delicious looking, too!

  2. (I should really check my spelling before posting things)These cookies are right down my alley! and I have everything to make them. Score!I'm down with the invasion of Celine's place.

  3. I don't kow about the rest of you, but I was able to grab some of these babies right through the computer. Delicious, but my nose hurts. Bookmarked and must make.

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