Thursday, December 12, 2013

Three Yummy Raw Cookie Ball Recipes

For the past two months I’ve been making a variety of raw cookie balls for snacking. It’s fun to do, and actually quite simple. The next few recipe posts will be some of these delicious cookie ball recipes, in case you’d like to make them for the holidays. Today I have included three recipes. Each one is unique in flavor, and absolutely divine. Enjoy!

Cashew Cranberry Cookies.
Ingredients:
1 cup cashews
½ cup almonds
1 cup (packed) dried cranberries
1 T lucuma
1/ tsp pink Himalayan salt
¼ tsp ginger
1 tsp vanilla extract
drizzle agave (opt)

Preparation:
Using a food processor, grind nuts almost to a powder. Add remaining ingredients and mix until sticky and dough like. Remove from processor and place in a large mixing bowl. Using a spoon or cookie scoop, scoop dough into hands and roll into small balls. I actually cut the dough balls in half and roll them into smaller balls. Do this for all the dough. Store in an air tight container. You can store in the cupboard, but best to store in the refrigerator. These cookies can last up to 2 weeks, if they don’t get eaten first!

Pecan Pumpkin Spice Cookies.
Ingredients:
1 cup pecans
½ cup almonds
1 ½ tsp pumpkin spice
1 tsp vanilla extract
¼ tsp pink Himalayan salt
drizzle agave

Preparation:
Using a food processor, finely grind nuts. Be careful not to create a paste as the pecans are oilier than most nuts. Add remaining ingredients and mix until sticky and dough like. Remove from processor and place in a large mixing bowl. Using a spoon or cookie scoop, scoop dough into hands and roll into small balls, and flatten into small discs. Do this for all the dough. Store them n an air tight container, in the refrigerator for up to 2 weeks.

Milk Chocolate Brownie Cookies.
Ingredients:
1 cup walnuts
½ cup almonds
1 cup dates
2 T cacao powder
1 T lucuma
¼ tsp pink Himalayan salt
1 tsp vanilla
drizzle agave

Preparation:
Using a food processor,  grind into a fine powder like flour. Add remaining ingredients and mix until sticky and dough like. Remove from processor and place in a large mixing bowl. Using a spoon or cookie scoop, scoop dough into hands and roll into small balls. I actually cut the dough balls in half and roll them into smaller balls. Do this for all the dough. Store them n an air tight container, in the refrigerator for up to 2 weeks. These cookies are moist and may harden a bit in the fridge. Let rest at room temperature for about 2 to 3 minutes before serving.