- 1/2 cup (50 g) pecans
- 1/2 cup (50 g) walnuts
- 1 cup (170 g) cashews
- 1/4 cup (30 g) goji berries
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 2 tablespoons cacao nibs
- Place the pecans, walnuts, and cashews in a food processor and process until the nuts are in small pieces but not a powder.
- Add the goji berries, coconut oil, maple syrup, cinnamon, vanilla extract, and salt. Combine all ingredients and process until a dough-like consistency begins to form, making sure to leave some chunks of nuts and goji berries. Add the cacao nibs and pulse a few times to incorporate.
- Use a small scooper, about 1½ inches (4 cm), or roll 1 tablespoon at a time in your hands — because the mixture is mostly nuts, it will feel oily if you roll the balls by hand. Make sure to pack the dough tightly against the scooper or in your hands before placing on a plate or tray. Flatten the bottom onto a tray to form a dome shape. Put in the freezer for 30 minutes to set.
More Recipes from Whole Food Energy:
Excerpted from Whole Food Energy by Elise Museles. Copyright © 2016, Quantum Books Ltd. and Barron’s Educational Series, Inc. Used by permission of the publisher
Whole Food Energy (Barron’s Educational Series, 2016) by Elise Museles provides recipes that use whole ingredients and give you energy. This recipe for raw cookie dough has the taste of pre-baked cookies without the worry of salmonella.
There’s no need to feel guilty about putting your hand in the whole food cookie jar. One bite and you won’t even miss the sugar, white flour, or processed ingredients. Filled with healthy fats, protein, and nutrient-dense superfoods, choose any one of these cookies as a midday pick-me-up or satisfying dessert.
While not a traditional cookie, you won’t believe how much these nut- and protein-packed treats taste like raw cookie dough. Confession: I’ve been known to eat these for breakfast.