YIELD: 20 COOKIES
With chia seed and nuts, these delicious cookies taste sinful but are made from surprisingly wholesome ingredients. For a slightly more convenient version (and almost refined sugar–free), use non dairy chocolate chips for dipping the bottoms of the cookies instead of Raw Chocolate.
Directions
Preheat oven to 325°F.
In a small bowl, mix together the chia seed and water and let rest until gelled, for about 5 minutes.
Place the pecans, cashews, coconut flour, and salt into a food processor and blend until crumbly, for about 1 minute.
Do not overmix!
Once crumbly, add the dates, two at a time, until the mixture clumps together easily.
Process just until dates are well mixed.
Shape into disks 1½ inches wide by
½ inch thick and place onto an ungreased cookie sheet.
Bake for 15 minutes.
Let cool and then dip the bottoms of cookies into the Raw Chocolate, placing back onto a silicone mat or wax paper-covered baking sheet.
Chill for about 20 minutes in the refrigerator until the chocolate has set.
Store in an airtight container for up to 1 week.
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Ingredients
2 teaspoons ground chia seed
2 tablespoons water
1½ cups raw pecans
1 cup raw cashews
¼ cup coconut flour
½ teaspoon salt 6 dates
¾ cup Raw Chocolate, melted
