Raw Carrot Cake Cookies – My Favorite

For those of you, like myself, who love eating raw foods I have the most delicious raw and dehydrated decookie cookie ever. It tastes like pumpkin pie! I have made these for my clients and everyone loves these year round. If you don’t have a dehydrator don’t get discouraged…they can be baked on low heat in the oven.Whether you bake these on a low temp of about 150 degrees or dehydrate at 115 degrees they will still be easily digested and in no way heavy on the digestive tract. If you soak all of the nuts and grains in water for at least 6-8 hours, about half of the fat will be removed, the protein increases, and the starch is “predigested” or already broken down making them easy to digest. They can actually be cleansing because of the high fiber content and good oils!

If you don’t have a dehydrator you can try baking them in the oven at the lowest setting, which is probably about 150 degrees. Keep in mind that they will still have to be baked for at least 8-10 hours. The reason dehydrating is my preference is that it will dry the cookie under 115 degrees - Over 115 the enzymes are no longer alive. Raw enzymes are what digest the food, making it easier on your digestive system allowing your body to assimilate more nutrients. Dehydrated foods also make great survival foods because they keep for 3-6 months without needing refrigeration!

Cookie Ingredients:

1/4 cup raw grated carrots
1/2 cup raisins
1/2 cup chopped dates
1 1/3 cup raw yacon syrup, honey or maple syrup
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 cup water (alkaline is best)
1 cup raw almonds – soaked 6-8 hours, rinsed and chopped
2 Tbsp raw cashews or walnuts – soaked 8 hours and rinsed
2 cups soaked oat groats, rinsed (about 1 1/4 cup raw oat groats will be equivelant to 2 cups once they soak for about 6 hours because they almost double in size) – if you are baking these you can use 2 cups oat flour
1/8 tsp Celtic Sea Salt
2 tsp vanilla extract

Frosting:

1/2 cup raw cashews, soaked 8 hours in water and rinsed
2 Tbsp water
2 tsp lemon juice
1 tsp grated lemon zest
2 tsp nutritional yeast
3 Tbsp raw yacon or honey
2 tsp flax meal, ground chia seeds or psyllium
1/2 tsp vanilla extract

Directions:

Mix all of the ingredients into a bowl
Process the mixture, about 2 cups at a time, until fairly smooth (about 30 seconds)
For the dough into about 2 inch circles on dehydrator trays or a baking pan greased with coconut or grapeseed oil
Spread a spoonful of frosting over each cookie and dehydrate for 14-16 hours.