Caramel Coconut cookies

[janine]

This...is really really good: From "Living Cuisine" by Renee Underkoffler:

3 C dried shredded coconuts
1 C soaked/pitted dates
3 Tb almond butter
2 Tb honey or maple syrup
2 Tb olive oil or coconut butter
1 Tb vanilla extract
1 Tb cinnamon
2 tsp nutmeg
pinch of sea salt

in a food processor:
coconut, dates, almond butter, honey/maple syrup, coconut butter/olive oil, vanilla, cinn., nutmeg, sea salt

take approx. 1 1/2 half Tb of the dough and press it on a teflex sheet with the bottom of a wet drinking glass

Dehydrate for approx. 12 hours on each side. She says to dehydrate it enough that the inside is moist. This batch lasted 2 days before I ate it all.

I hope it's okay to post a recipe out of a book. This book is awesome, very user friendly and creative. On par with Alissa's, just a bit more complex.

[RawTruth]

This book is awesome, very user friendly and creative. On par with Alissa's, just a bit more complex.I agree. Someone recently regifted one to me (thanks again, R!), and I've been really enjoying reading it. I'd looked it over at Border's (where I rejected Carol Alt's book -- 'course I did read it ALL, first!), but didn't buy it at the time. Glad to know her recipes are yummy.

[Jodi]

Cool, thanks! I have all those ingredients and am going to try this tomorrow!



Jodi

[swingbolder]

I have Renee's book and I made those cookies a few weeks ago -- UNBELIEVABLY DELICIOUS.

I used fresh vanilla bean instead of the extract.

[Revvell]

Those are my faves at this point. So simple! Soooooo delicious!

Revvell

[caramba]

Sounds really good! Will try this one for my kids. Just a question...If a recipe calls for almond butter, could you just use some almond pulp and a dash of some kind of oil?

I haven't got round to making almond butter yet..

[janine]

I'm not sure. The cinnamon and nutmeg are what really play a big part. I guess you could try since you'd still have the filling and the oil. It may even turn out better :)

[Revvell]

You can give it a shot and let us know how it turns out yet, wont have the same taste/texture I'd imagine. Depending on how dry your pulp is, I'd go easy on the oil.

Revvell



Sounds really good! Will try this one for my kids. Just a question...If a recipe calls for almond butter, could you just use some almond pulp and a dash of some kind of oil?

I haven't got round to making almond butter yet..

[vegangelist]

if you do the pulp+oil route, i would use coconut oil.

kristi

[calee]

I made this recipe over the weekend and I think it's my favorite dehydrated product thus far. Thank you so much for posting it janine!

[Ginger]

Off to make it right now... brb! :D

[SedonaSun]

They are yummy! I blend all the ingredients in the processor except for the coconut... when I tasted it (sans coconut) it tasted a bit like ginger bread dough, even though there was no ginger in it. Next time I'll try to make a cookie or candy with everything but the coconut and see what happens.

[Ginger]

OMG!!! Forget making cookies, i'm eating the cookie dough strait right now!!! This stuff is divine!!! :D :D :D

[Autumn]

I have these dehydrating now. I can't wait to taste them! I agree, the dough was delicious.

[RawYogini]

I took a batch to a veggie BBQ and everyone loved them! They do taste ginger-y even though there's no ginger in it. And it was SOOOOO EASY to make. Thumbs up!

[love6kids]

Where do you get your almond butter? Do you grind it yourself? Any that I have seen in healthier stores locally is "roasted" :confused: almond butter, not raw.
TIA
Alicia

[Autumn]

Hmmmmmmm........Mine have been dehydrating for 31 hours and are still the consistency of a soft brownie. Any idea what I did wrong? I am new to dehydrating.

[RawTruth]

Mine, too, Autumn. I don't think they turn out like baked cookies. No homemade raw cookie does. I even made mine really thin -- and they're more like the texture of cookie dough, though they do hold together.

But ... mine do not have a crust on the outside and moist in the middle like the recipe said. They're uniform throughout.

Oh, and, I decreased the nutmeg to 1 tsp only and it's still waaaay too nutmeggy for me. Ugh. Maybe that's the "ginger" taste that people are mentioning. I was expecting more of a caramel taste since that's what they're called! :)

[Autumn]

Mine are uniform too, and I noticed they have the *slightest* bit of a crust, just very, very slight. I do however, *love* the taste, although they do taste more gingery than like caramel.

Alicia- I get mine from Fresh Market, and they grind it right there. Lots of people get it locally, or order it online. Do a search (click on the banana at the top of this page), and you'll find plenty of sources for raw almond butter.

[calee]

The consistency of mine are pretty good. I made them thin and they have a crust on the outside and moist on the inside. Not sure what the difference is.

I didn't have any nutmeg at the time (but got some after making the recipe). I had some pumpkin pie spice and used a teaspoon of that instead.

I wonder how these would be adding some raw cacoa? Has anyone done any experimenting. Perhaps some chopped up macadamia nuts?

I can see that these will be a weekly thing for me. I'm struggling to keep it to 2-3 cookies a day but managing.

[Jodi]

I just finished mixing these and they are in my dehydrator. I think I may have made mine a bit too thick, but we'll see. They smelled wonderful! I had my hubby take a sniff and he even said they smelled great.

Can't wait to see how they turn out!


Jodi

[Cinnamon]

These are also one of my favorite recipes, they are so yummy! I didn't add any oil or salt though and still have some in the freezer (hoping to not eat them all in one sitting?!) so I am off to find them and have a nice treat right now!

[RawTruth]

I wonder how these would be adding some raw cacoa? Has anyone done any experimenting. Well, I'd thought about it, but, after Revvell and I found out last weekend that those "raw" cacao beans and nibs that NFL is selling are not raw after all, I tossed my 1/2 bag. It'd carob for me from now on.


I can see that these will be a weekly thing for me. I'm struggling to keep it to 2-3 cookies a day but managing.That's one (of many) thing I love about eating raw: I can eat cookies or other desserts for breakfast, lunch, dinner, snacks ... they're made from yummy healthy live foods ... so I forget about limiting myself. I just eat 'em till my body says it doesn't want anymore right then. Yay!

[Jodi]

My cookies are done today and they are good! I'm so happy...I finally found a raw cookie I like! I have two bagged up to go to work with me today.


Thanks so much for posting the recipe. I even ordered the book yesterday from Amazon.

Jodi

[calee]

Hi Raw Truth,
Oh darn, I have a new bag of raw Cacoa from NFL. I guess I'll take them to work and give them to a co-worker who likes them. She's not raw so she won't mind.

As for limiting the cookies, I have a lot of weight to lose (like around 60-70 pounds) and i'm not losing on raw. I've been raw since April 1st and have only dropped 2 pounds. I don't know why not. I write every bite of food in my journal. I'm trying to stay patient here. So when it comes to cookies, I feel like I should really limit them because of the fat content in the coconut and almond butter. Am I wrong here? I'd love any help that anyone has to offer on this subject.
thanks!

[Revvell]

Gonna make my 3rd batch today. I also cut down on the nutmeg. Glad I'm not the only one who is missing the "caramel".
I add raisins (soaked) and a bit of chopped nuts to mine. Today will be almonds as I have some already soaked.

Revvell

[Revvell]

O.kayyyy, new batch in the dehydrator (well, SOME of it got to the dehydrator :) ). Left out the oil and salt, and cut the nutmeg down to 1/4 tsp. Added about 1/4 C. soaked raisins. They are LUSCIOUS!


Revvell

[janine]

I know!! I love these and they are so simple and easy to make. I am now in the process of trying to make the chocolate chip cookies out of the "Raw" book by Roxanne. They are unfortunately not so simple (between the sprouting to make the sprouted flour to dehydrating the chocolate chips!). I'll keep you posted.

[Revvell]

*runs off to get Roxanne's book*

[Revvell]

Oh pooh! Too much like work for me. I think I just MIGHT make the chips as a fudge though. :D

Oh wait! Chocolate Fudge-Almond ~ pg. 191. I "think" I've made it before and it was AWEsome! I'll let ya know!

*runs off to make fudge for chure!*

Revvell

[Revvell]

MY fudge version as she used cocoa and maple syrup:

In a food processor put:

1 C. raw almond butter at room temp
1/2 C. agave
1/2 C. raw carob
seeds from 1/4 vanilla bean
1 1/2 tsp. Nama Shoyu

Blend!!!! Quick and easy!

Store covered in the fridge.

Revvell

[janine]

that looks good...and easy :) I'll have to get some almond butter la manana. I just have to try (although it is very time consuming) to make those cookies. They just look so real!

[Revvell]

Yes, the fudge is sooooo simple ~ and tasty. If you look below that recipe, she has one for chocolate syrup, using the fudge recipe. Should be good over banana ice cream. :)

Revvell

[Rawkinlocs]

Okay, I am seriously gonna have to get this book!

But I finally made the cookies (the coconut-caramel ones) and they are GOOD!

My kids love them too. I'm glad I was following this thread first and I knew to add less nutmeg. I also had to make some other variations like, I was very low on vanilla, so there wasn't much of that in there; I didn't have almond butter, but had cashew butter and used that instead.

But they still turned out yummy. More than ginger, the cinnamon and nutmeg reminded me of sweet potato pie because those are the two mains spices we (mom, Grandma and I) used in making those.

Thanks again for sharing the recipe and your variations!

[Revvell]

*licks fingers from fudge-eating and looks up at Rawkin* :)

[ksabe98]

Finally a recipe that turned out awesome and I love that it isn't fudgey or fruity some times you just need something that does not taste like produce.Thank you so much for this thread. Yah!!!!!!
Lisa

[Rawkinlocs]

Finally a recipe that turned out awesome and I love that it isn't fudgey or fruity some times you just need something that does not taste like produce.Thank you so much for this thread. Yah!!!!!!
Lisa

ROTFLMBO!! That was TOO funny Lisa! :D

[Rawkinlocs]

*licks fingers from fudge-eating and looks up at Rawkin* :)

what's that word you use? Pfft!

[WONDERFULLYWICCAN24]

Can Anyone Tell Me What Temp I Am Suppose To Set The Dehydrator To For The Caramel Coconut Cookies?? Thanks All :)

[RawTruth]

Can Anyone Tell Me What Temp I Am Suppose To Set The Dehydrator To For The Caramel Coconut Cookies?? Thanks All :)Around 100 - 105 should do it.

[ambiguous]

These are way too good. Thanks so much for posting, janine.

And I'm much more likely to buy a book if I try some recipes from it and love them than if I don't try any recipes at all, so I don't think anyone should feel guilty for posting a recipe from a book; you're providing advertising!<--unless of course, the author asks that you don't share . . .

PS I sprinkled orange zest on the top, and it tastes great

[tvillemom]

Too many books to buy. I need to start my Christmas list, so everyone will know what I REALLY want for Christmas! :rolleyes:
Wendi

[mbf]

Anyone else seriously addicted to these cookies ?
I am eating almost a batch a day ! I'm listening to my body, I am really craving them ! I am concerned about all the coconut oil ?
But what agreat recipe ! Even my SAD eating friends ( I had a really hard time sharing) wanted to know how to make them !

MBF

[truthseeker]

Yes I just got over my addiction to these ;)

But now that ya'll have reminded me of them...runs off to kitchen to make a batch...

[RawTruth]

Coconut oil is good for you!! Good thing, huh?!

[Revvell]

Yes I just got over my addiction to these ;)

But now that ya'll have reminded me of them...runs off to kitchen to make a batch...

Heh! Knew when I brought this up in another thread it would regain a life of its own. :D

R.

[Tirza]

I was making these to take along on the plane on our trip to Israel tomorrow. They turned out just like baked cookies. I used a little cookie scoop thing that looks like a small icecream scoop with the handles that squeeze together to make them come out. So I think it is about 1 1/2 Tbsp of dough. Then I simply flattened them. So they are maybe a little thicker than 1/4". Nice and crispy on the outside, cookie-like on the inside. MMMMM. I am convinced that it is the coconut oil that enables them to become crispy.

I was thinking that they would be great to make with the grandchildren, only they don't have a dehydrator. So I put 6 of them in my oven on a low temp and baked them just out of interest to see how they would compare. Pretty much identical. Only thing is with the dehydrator, you don't have to watch them and worry about forgetting about them until they burn. So I will give them the same recipe. It's still better with the all-natural ingredients even if they do bake them.