You know, for a blog that’s named after cookies and pixie dust, there is a serious lack of cookies in my arsenal of recipes. I’d always meant to make them, but since I was always baking from the uber-famous Vegan Cookies Invade Your Cookie Jar I felt a little disheartened at making my own recipes, thinking they would be obviously copied from the book. So the cookie-baking dream ended up on the backburner for a long, long time.
Cookies are the bomb. I love them! They make great snacks, you can make them as healthy or as naughty as you like, they’re great for gifts and for sharing. What’s not to love?
So when I spotted this mouth-watering recipe from Rawified I felt a spark ignite. It was my fondness for cookies rekindled and it would not be stamped out this time.
Curious as I am about raw foods I decided to give it a shot myself. I didn’t really know where to start and you know what, that’s a great start in itself. I rounded up some staple ingredients of raw cuisine and set to it.
And to my surprise and culinary delight, it all turned out quite delicious.
So here is how I made my raw spiced orange thumbprint cookies:
Makes 12 small cookies
Takes 30-35 minutes to make
For the cookies:
200g raw almonds
1 tbsp almond butter
200g chopped dates
+/- 50ml water
2 tsp mixed spices (ground cinnamon, ginger, nutmeg and cloves)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp stevia (optional; you can also use agave if you prefer)
For the cream filling:
100ml freshly squeezed orange juice
zest of one orange
100g raw cashews, soaked for ten minutes
1 tbsp agave syrup
In a food processor start pulsing the almonds to a fine powder. Then add the almond butter, chopped dates, spices, stevia and a tiny bit of water and keep processing until it begins to resemble dough. You may not need to use up all the water depending on how good your blender/food processor is (mine is kind of, well, crap.)
Roll the dough into 12 golf-sized balls. With your thumb make a print in the centre, a little well if you will. Place all the cookies on a cookie sheet and set aside.
Next, prepare the filling: Blend together the orange juice, zest, cashews and agave until smooth. Spoon a little filling in every cookie. You will have plenty of cream filling left, so you can save some to drizzle over ice cream or pudding.
Refrigerate the cookies for at least 30 minutes, preferably a couple of hours, before you serve.