Cacao Walnut Cookies

by Susan on September 21, 2009


I was going to write “cookies” and leave it at that. Seriously, do we need any more words? Cookies have played a large part in many  people’s lives. I recently asked some friends what their favorite cookie memory was. The stories that came back were great. Everyone had a very vivid memory involving cookies and family. My favorite story involved a little boy that decided to run away from home. His sister and mother started baking cookies.  He didn’t make it past the porch before the smell hit him and his adventure was averted.

We have a deep psychological connection to certain foods. Those foods are usually the most difficult to eliminate as we are on our journey to better health. So how do we deal with those cravings?

Eating a raw food diet doesn’t mean having to give up the foods that we love. With a little creativity and know how, recipes can be converted and cravings fulfilled in a much healthier way! These wonderful cookies are made from almond flour. (Ground up almonds) with a little cacao and wonderful healthy walnuts. A great recipe to add to your raw food collection. Enjoy!

Cacao Walnut Cookies

  • 2 C Almond Flour
  • 1/2 C Ground Flax
  • 1/2 C Cacao Powder
  • 1/3 C Olive Oil
  • 1/3 C Water
  • 1/3 C Agave
  • 1 T Vanilla
  • 1 C Chopped Walnuts

Mix almond flour and flax and cacao powder. Stir in oil, water, agave and vanilla. When it is well mixed, stir in chopped walnuts. Form in to balls, press flat with palms and place on dehydrator screens. Dehydrate 1 hour at 145, then reduce to 116 and dehydrate for at least 5 hours or until desired dryness is achieved.

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{ 28 comments… read them below or add one }

Averie (LoveVeggiesAndYoga) September 21, 2009 at 11:05 am

I just made those and blogged about em yesterday….great minds think alike!


Susan September 21, 2009 at 12:58 pm

I wrote this recipe a while back…just waiting for the right time to put it up. Yours look tasty too! I choose to use cacao instead of coco because it is raw. Same with the agave vs Maple Syrup!


Shernell Cooke September 21, 2009 at 11:07 am

You are amazing truly


Heather September 21, 2009 at 4:01 pm

Wow, these look fantastic! Those are the perfect answer to chocolate cravings!


Lori- pure2raw September 22, 2009 at 11:59 am

Delicious! I love cookies and raw ones even more!!!! Thanks for sharing the recipe. I will have to give it a try and let you know how I do.


Debbie September 22, 2009 at 1:22 pm

Yummo! Those cookies looks divine!!! I can’t wait to try them! Thanks for sharing…



joanna October 2, 2009 at 3:55 pm

I think they look delic! Like brownie cookies… Where’s my almond milk?? hehe


Barbraw January 17, 2010 at 2:05 pm

Susan–I am new to raw (2 months now!) and have been following your blog for at least a month or so as soon as I found it. Your recipes are really just what I’ve been looking for. I’ve tried some recipes online and in one book I bought to get me started, and some have been just awful, leaving me disappointed and discouraged. But I have not given up and once I found your site, I knew I’d hit paydirt!

I just made the dough for these cookies, and could barely keep from nibbling on it. I don’t have a dehydrator, but I have a convection oven with a 100-degree bread proofing temperature and I’m just starting to experiment with using that as a dehydrator. I tried it with kale chips and it worked great. Anyway, thanks so much for your creative recipes that are also delicious. Can’t wait to try these cookies once they’re done!


yair June 12, 2010 at 11:12 pm

do i need the olive oil? can i do without it?


Susan June 13, 2010 at 11:24 am

You will need some kind of fat for texture and moisture.


Greg Taddeo July 8, 2010 at 2:42 am

Doesn’t the oil get in the way of dehydration? how does the moisture escape the things that are coated with oil? I noticed some items I made with coconut butter/oil and they didn’t harden after 2 days of dehydration at 118%? ! Love you recipes.


Susan July 8, 2010 at 7:54 am

First of all, they are not “coated” in oil. :-) They dehydrate just fine in the time specified. When I create a recipe, I make it to work. Which recipes didn’t work for you, and how hard are you trying to get them? I like to try to recreate a texture that has a “crumb” thus some moisture.


Evann August 17, 2010 at 8:36 pm

wondering if coconut oil will work as a replacement for the olive oil – or maybe a blend? thanks!


Susan August 17, 2010 at 8:37 pm

You can try it…I wanted to do something different with this recipe since I use coconut oil so often. I like to mix things up a little. :-)


Evann August 17, 2010 at 9:35 pm

thanks for the reply.. just found your site today, really nice layout etc, great recipes, and your photos are beautiful. thanks so much for sharing!


Susan August 17, 2010 at 9:37 pm

Welcome, Evann!


Alex October 4, 2010 at 3:56 am

thanks for the idea Susan. I combined this recipe with a few others to make some raw zucchini fudge brownies.


Laura October 7, 2010 at 2:48 pm

I have GOT to buy a dehydrator. Why why why don’t I have one yet???


Teresa Ford March 29, 2011 at 10:43 am

My son has sever sensitivities to almonds. What could I substitute for the almond flour?


Change April 13, 2011 at 10:23 pm

I’m trying it with coconut flour since I can’t eat nuts.


Lisa April 15, 2011 at 8:09 am

Great recipe! After I tasted the completed dough, I decided to add 1/4 t of Himalayan salt, which gave it that classic cookie taste. That may not be to everyone’s liking, however.


Allyson N. Jason April 24, 2011 at 5:22 am

These look great and I would love to try these. I am wondering if a dehydrator is always needed for raw cookie recipes. Many that I’ve seen for far require the aid of a dehydrator to finish the cookies off, thus getting them to a nice texture.

I am intrigued with the natural taste and texture of making raw cookies and have just started venturing into this and would like to get my hands “dirty,” so to speak, with some good recipes.

But I don’t have a dehydrator and am wondering if these can be placed in the refrigerator as a substitution for the use of a dehydrator?


Susan April 24, 2011 at 8:17 am

This recipe was specifically made to make in a dehydrator. There are others that don’t need a dehydrator.


m July 18, 2011 at 9:53 pm

sounds good yuck agave, will replace with dates from the farmers market not something processed with a barcode.


Susan July 18, 2011 at 11:23 pm

I have an agave that I use that I feel very good about using. It is organic and yes, raw and no, not like high fructose corn syrup. People forget that dates are extremely high in sugars. Everyone has their own preferences. :-)


Margaret October 1, 2012 at 5:04 pm

These cookies are amazing! I brought them to a progressive dinner party where most the people there (other than my parents) have propably never even heard of a raw food diet, and they all loved them. One woman even said, “these are THE BEST cookies!”
I did make a couple changes… I used a mix of cacao, carob and mesquite instead of just cacao, and I realized afterwards that I forgot to add the water. The mixture seemed to be a little thick but they still turned out really nice.
I’m so excited to make these again (properly). Thanks for an awesome recipe Susan!


DeDe Halfhill November 15, 2012 at 7:39 pm


What agave do you use? Thanks!


Yassir islam December 23, 2012 at 12:52 pm

Had some almond flour in the fridge so made a quick batch of these. Yes, i wondered too about the olive oil vs. coconut oil, but figured that would be a change, and Susan would not have put this recipe up without testing it first. And they came out great-the walnuts add a bit of a crunch texture to what would otherwise be a more typical chewy raw cookie. This is already one of my favourite raw cookie recipes. So instead of wondering why she has used what, just make ’em and let your taste buds do the thinking!


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