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Raw Vegan Holiday Cookie Recipes

Posted Dec 03 2012 7:00am
Written by Deborah on December 3, 2012 – -

By Angela (from the happy raw kitchen)

With the weather starting to chill and the produce department changing to seasonal produce for fall (pumpkins, cranberries, apples, etc), the holiday mood is upon us – hooray! Here are the perfect holiday cookies, macaroons and snowballs recipes to help get you in the mood. With every delicious bite you’ll think… Holidays!

The holidays are my favourite time of year, and now is a good time to start planning. One of the things I love to do is give Raw desserts as gifts. Gone are the days of giving unhealthy, fattening, processed chocolate to people. Make way to usher in gifts of healthy exquisiteness…Raw organic cookies and candies. What better way to introduce this amazing lifestyle to others, right? Keep in mind, Raw desserts as gifts don’t have to apply only to the winter holidays. You can do this all year long with birthdays, retirements, anniversaries, house-warming gifts, etc. Go to a craft store and buy cute little bags and boxes. Or, do what I did and look for things to reuse…see those gold boxes in the picture? They were given to me last year with gifts in them. I’m reusing them to be environmentally friendly.

To get you started, here is a delicious and easy recipe. The richness of the hazelnuts alongside the decadent raw chocolate will surely get anyone excited about Raw. For resources on where I get my organic ingredients, please visit Kristen s Raw Resources.

  • 1/2 cup dried, unsweetened coconut flakes
  • 1 cup hazelnuts
  • 2 tablespoons raw chocolate powder
  • pinch Himalayan crystal salt
  • 3/4 teaspoon hazelnut extract
  • 8 dates, pitted
  • 1/2 cup raisins
  • Process a 1/4 cup of the coconut (reserving the other 1/4 cup for rolling the cookies in) along with the hazelnuts, chocolate and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the hazelnut extract, dates, and raisins. Process until it is a texture, which holds together when gently pressed between your fingers. Roll into balls and then roll in the coconut. These freeze wonderfully.

    ~ Use raw carob instead of raw chocolate
    ~ Replace 4 of the dates with 1/4 cup dried cherries

    This is a terrific dessert recipe that you can make well in advance of the holidays and store in your freezer.

    It’s also a recipe you can take as a dish to pass at holiday dinners and parties.

    Enjoy :)

    Yield 3 cups cookie batter

  • 1 1/2 cups pecans (soaked and dehydrated if possible)
  • 1/2 cup unsweetened, shredded dried coconut
  • 1 tablespoon (or more!) lucuma powder *
  • pinch Himalayan crystal salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins
  • 10 dates, pitted
  • Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.

    *If you don’t have lucuma on hand… these are still amazing without it!

    Yield 35 macaroons

    Let me just tell you… these have become a staple in my household. They have a scrumptious flavour and awesome texture. Just see for yourself. They’re wonderful and so easy to make.

    Whip up a quick batch of these for the next party you attend and you’ll be a hit!

    Warning: These are addictive! :)

  • 1 cup hazelnuts*
  • 1 cup raw chocolate powder
  • 1 cup dried coconut, shredded & unsweetened
  • 1 cup raw agave nectar or raw coconut nectar
  • 2/3 cup coconut butter
  • 1/2 cup raw cacao nibs
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon Himalayan crystal salt
  • Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.

    Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.

    *My favorite way to make these is with hazelnuts, but if you don’t have those on hand, you could try other nuts or seeds.

    Serving suggestion:

    My favourite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 – 24 hours right after you make them.

    With your supervision, even little toddlers can help! In Monkey Mike, the first uncookbook for children, you will find a large variety of recipes that are all kid friendly! You can get your copy here.

    In February 2007, Angela discovered the benefits of raw food. Since then, she has enjoyed the challenge of creating healthy, delicious meals using fresh vegan ingredients. You can read her blog filled with scrumptious and original recipes on her blog,

    Joanna Steven is the director of the Raw Mom Club. She’s also the author of Well-Rounded:The Ultimate Guide to a Healthy Raw Food Pregnancy and The Milky Way – The Ultimate Guide to Breastfeeding on a Raw Food Diet.

    To learn more about Joanna and get more delicious family friendly recipes, access our free online community of thousands of raw food enthusiasts doing their best to raise healthy families and help their kids enjoy a diet rich in fresh fruits and vegetables. You can also interact with Joanna at the Raw Mom Facebook Page!

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