By Buffy-Ellen Gill from Be Good Organics.
Did you see our “5 with…” interview with Buffy? You can read it here.
Buffy always uses certified organic, local and fairly traded ingredients wherever possible.
- Blend all ingredients except the chocolate in a food processor until it comes together but still has some texture to it. The mixture should stick together easily when you squeeze a bit between your fingers.
- Add in your chopped chocolate and pulse a few more times to combine. Choose whether you like them chunky or less so, that’s up to you!
- Roll into small tablespoon sized balls, put on a baking or dehydrator tray lined with baking paper, and press down with a fork. If you leave them quite high like mine they’ll be more chewy and soft when they’re done, so if you prefer a crunchier cookie, press down more to make them thinner.
- Bake for 10 minutes in the oven at 160°C, dehydrate for 12 hours in a dehydrator at 46°C, or in the oven for 12 hours (overnight) at 50°C fan bake with the door slightly ajar. If you want to skip this step completely you can also just put them in the freezer as is and enjoy them completely raw as cookie dough biscuits!
- If baking, let cool completely and store in a really airtight container for up to two weeks.
These lovely cookies. They only take 15 minutes to whiz up and roll into balls, then you can either bake them for 10 minutes in the oven at 160°C, or dehydrate them for 12 hours at 46°C (I use this dehydrator here). If you don’t have a dehydrator and still want to try the ‘raw’ version, you can pop them in the oven on fan bake at 50°C (generally the lowest setting), pull the door slightly ajar (put a wooden spoon in there if needs be), and dry overnight. If you’re trying this option though, I highly recommend doing it in the evening so your oven (and power usage/carbon footprint) can at least double as a dining room heater!
Source: Buffy Ellen, Be Good Organics