“Chocolate, Chocolate Chip” Cookies Raw!

by Susan on April 11, 2010

I had a craving, late last night and it turned into a great raw food recipe for chocolate, chocolate chip cookies! The secret ingredient in these is zucchini. It adds nutrition and moisture but no flavor. Walnuts, of course are very healthy but optional in this recipe. You can add cacao nibs but taste them first so you are sure you like the flavor they impart. Really, they are cacao, cacao nib cookies!

Chocolate, Chocolate Chip Cookies

  • 1 C Pureed Zucchini
  • 1/3 C Agave*
  • 1/2 C Coconut Butter
  • 1 C Raw Oat Flour*
  • 1.5 C Raw Flaked Oats*
  • 1/2 C Cacao Powder
  • 1/2 t Cinnamon
  • 1/2 C Chopped Walnuts (optional)
  • 1/2 C Cacao Nibs (see above)

Combine zucchini puree (simply puree zucchini in your food processor), agave and coconut butter in food processor. Blend well. Mix together oat flour, cacao, and cinnamon. Stir in wet mixture. Combine well. Stir in oats, optional walnuts and optional cacao nibs. Mix well. Press into cookie shapes and dehydrate for 30 minutes at 140, reduce heat and dehydrate for 4-5 more hours at 115. Don’t worry about the higher heat to start, the food temp doesn’t go above 115 and it reduces your dehydration time.

*Chef’s note: If you want to read more about agave click here: Agave. Raw flaked oats and oat flour can be purchased here: Sunrise Flour Mill

For more Raw Food Dessert Recipes, click here: Raw Food Desserts

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{ 43 comments… read them below or add one }

veganlisa April 11, 2010 at 8:38 pm

I’m totally intrigued. I will have to give these a try to see how the zucchini impacts the texture. I love your creativity! Thank you for sharing.


Jessie R April 11, 2010 at 9:53 pm

Oh my gosh Susan!!! I love chocolate chip cookies and these look awesome.. I will def try them.



Lisa April 11, 2010 at 10:24 pm

These look wonderful. Thanks for the Sunrise Flour resource, too!


bitt April 12, 2010 at 12:42 am

I just have to say I get pretty disappointed that a lot of your recipes contain oats lately. I know there is a raw oat but those are not certified gluten free. Can you think of a good alternative to that?


Susan April 12, 2010 at 7:23 am

My first priority is raw. These oat work beautifully to give a variety to the recipes. If you need certified gluten free oats, you can find them online. I know that the people at Sunrise Mills personally travel to the farms to meet the growers and source their grains. They operate with the highest integrity. I am not getting any financial benefit for promoting this company. I just feel that they are an excellent resource. While 98% of the recipes are gluten free, this is not primarily a gluten free site.


Antony April 12, 2010 at 1:50 am

My partner is gluten intolerant so I was wondering about alternatives to oats as well. Maybe ground sunflower seeds? These do look delicious!


Stacey April 12, 2010 at 6:30 am

I’m gluten intolerant but can have oats. I appreciate the recipe. Question, do you peel the zucchini first? And I bought coconut oil for another recipe, I’m assuming that’s different than coconut butter. Thanks.


Susan April 12, 2010 at 7:44 am

No…I do not peel the zucchini. You can substitute coconut oil for the coconut butter but it isn’t as tasty! You can find the coconut butter here: http://www.rawmazing.com/rawmazing-store-2/


Diane April 12, 2010 at 9:39 am

sounds delicious! I wonder if you could make your own raw “chocolate chips” the way they make the raw candy bars with cacao butter for the firm, waxier consistency at room temp. That would be a lot of work, but could replace the nibs if you didn’t like the texture and bitterness of the nibs. Personally, I learned to appreciate “bitter” flavors.

I haven’t been reading the blog as much lately, and I can’t remember if you’ve addressed some of the concerns coming up about agave. I’m on Dr. Mercola’s mailing list, and he had an article recently that had a lot of warnings about it, and that it’s a marketing spin that’s made it so popular. I’m on the fence until I see more unbiased research. I heard a piece on “Science Friday” a few weeks ago about an ongoing study on the concentrated mineral & antioxidant content of maple syrup that’s made me appreciate that non-raw tree sap a little more.


Susan April 12, 2010 at 10:03 am

Also…you can make chocolate chips…I will post soon.


Stacey April 12, 2010 at 9:39 am

Dear Bitt,

Telling Susan what *you* want her to do/make doesn’t really help anyone out here.

Susan’s recipes are great. They don’t all have oats. Yes, some of them do and yes we know oats aren’t your favorite, but it really doesn’t help the community of people here when you come and complain about it. We’re all learning, all trying to help one another here.

Have you read Susan’s “Reasonably Raw” post, by chance, Bitts? It talks about how most of us are not perfect, and how we’re only doing our best in the raw food world.

Also, I hear there are other raw food blogs out there that you can visit when the ones on this site don’t match exactly what you’re looking for each week. You could also create some of your own recipes you like and put them on your own raw blog.

Please consider all these things for the future and try be helpful and encouraging here. Thank you.


Susan April 12, 2010 at 9:59 am

Yes…I wrote an entire reply. Both Xagave and Madhava agave have responded. I think the article was very irresponsible and not backed up by any cited resources. I feel badly for the people who are making high quality product that is raw and has nutrients in it. You can read more here: http://www.rawmazing.com/articles/agave-hero-or-villain/


sarah April 12, 2010 at 12:20 pm

Thanks for this recipe. I like that it contains oats instead of all nuts… it is nice to have a lower fat option.


Mandie @ Vegan Wagon April 12, 2010 at 2:19 pm

yay!!! I want to try these!


Pure2raw twins April 12, 2010 at 4:00 pm

YUMMY! I have to try these. Thanks for sharing ; )

Hope you are doing well!


bitt April 12, 2010 at 5:19 pm

I’m not trying to complain. I was just wondering if there was something that would work just as well as oats would. Sorry if I hurt anyone’s feelings. The disappointment is in my lack of knowing what to do and drooling over the gorgeous creations!


Diane April 13, 2010 at 8:52 am

HI Susan, thanks for the link. Good to know! I still have a candida problem and I’ve been avoiding all sweeteners the past couple months trying to get that under control, but we have a fantastic local raw cafe (run by monks at a zen monastery!), and they use a lot of agave. I was hoping I didn’t have to chalk them off my list of favorite restaurants. :)


shannonmarie April 13, 2010 at 10:10 am

Wow. You really are “rawmazing.” No wonder everyone’s been checking out your blog lately.

I don’t think Bitt meant any harm in her comment. She’s just looking for options that work for her, like we all are. I think some things just get lost in translation in this blogging world full of text and not much personal conversation (although I guess adding video posts helps; I need to do some of those).

I can understand her feelings, and everyone else’s, as well. It is hard to meet the needs of everyone.


Vibrant Maine April 13, 2010 at 12:12 pm

Wow! These look gorgeous! But that is a standard we’ve come to expect from this beautiful site. Thanks for sharing!


Mandy April 13, 2010 at 1:31 pm

I’m very excited to try these!

In reply to some of the comments and concerns, in my high raw experience I actually find having oats in my diet very helpful for feeling satiated and maintaining a consistent energy level when I’m going longer in between meals. They don’t weigh my system down as much as nuts do since they are easier to digest. For me, they have been an indispensable part in staying raw so I am happy to see recipes with oats since there are many out there with only nuts. I’m not even sure that the organic oats I use are actually raw, but I try my best and my body seems to appreciate every effort. (:


Anne April 14, 2010 at 6:53 am

I often need a substitute for oats as well – GF has to come before raw for me. I often sub with buckwheat flakes, but I try to limit the amount that I need for the recipe because lots of oats = yummy, while lots of buckwheat flakes = sometimes a bit blah. I’ve found that recipes for sweet things like cookies and cakes that need a lot of buckwheat flakes just don’t work for me at all…I would be reluctant to try the above for the same reason, but if I gave it a go I would probably cut down on the flour and the flakes and try and swing it that way. One sub I can think of is coconut, but you’ll end up with a totally different flavour… So I would also welcome any ideas for GF subs for oats if anybody has them :-)

And by the way, those are some GOOD-lookin’ cookies 😉


Susan April 14, 2010 at 6:56 am

You can buy certified gluten free oats. :-)


Jessica April 14, 2010 at 11:35 pm

Wow! It seems that my search for healthy brownies is over. These look so delicious! I’m glad to see that going raw doesn’t have to leave out yummy treats! Thanks.


SHIMINEE April 15, 2010 at 4:29 am


Spelt or Barley flakes work beautifully in raw cookie recipes like this one. They are bit lighter and give the cookie a really lovely texture..both on the plate and in your mouth.
much love



Diane April 15, 2010 at 1:32 pm

Hello there!

These look amazing as do your other recipes!

But i don’t have a dehydrator. Is there another way, or even a few, that i can try?

Please help, I have been searching for an answer… But I would rather like to hear it from someone who comes up with delicious foods!



Susan April 15, 2010 at 2:02 pm

There are many recipes on the site that don’t require a dehydrator. If you are concerned about keeping things raw…you really should consider a dehydrator. Otherwise, I have heard that people have used ovens at their lowest temps with the door ajar. But I do have my concerns about that as it isn’t too energy efficient.


Diane April 15, 2010 at 6:07 pm


Thank you, Susan.
I will get my way around that, dehydrator. :)


Susan April 15, 2010 at 6:09 pm

Diane….you should put that energy into getting a dehydrator! :-)


Andre@CocoaSensations April 15, 2010 at 6:52 pm

Hi Susan!
I really agree that zucchini gives texture and nutrition to a food coz I’ve tried using this when I was baking and it really helps a lot. Can I use the ordinary butter instead of coconut butter?
Thanks for the post and waiting for your reply.


Susan April 19, 2010 at 9:25 am

I don’t use butter in any of these recipes. The goal is to make them healthier, and vegan. There is a big textural difference between butter and coconut butter so I don’t know what the outcome would be.


Jackie Van Dam April 15, 2010 at 9:28 pm

You’re chocolate cookies look so good….I want to make them but an still confused about flour. I bought some oat grains (I think???) and I am sprouting them. Then do I put them in the blender to turn them into flour? I also looked at the web site for flour and felt confused about what to order. Those cookies are really beautiful and I’m determined to make them ….even though I don’t have this raw flour thing figured out. You are an inspiration. Thank you.



Susan April 15, 2010 at 9:30 pm

Jackie: You would order the raw oat flour and raw oats. If you call them, they will know exactly what you need, as I order from them alllllll the time.


Sabine April 18, 2010 at 10:07 pm

Thank you for this great recipe. I just made a patch today with pecans and cacao nibs and they are delicious.
I made a second batch with some beets I needed to use up. Even with all the chocolate they still look red, but the taste is great.


Pam April 20, 2010 at 7:02 am



Alisha April 20, 2010 at 9:43 am

These look similar to one of my favorite cookies, the no bake cookie. Thanks for posting a cookie recipe that is not so nut heavy. They look so yummy. Thanks too for the link for the oats. :)


Rhea April 21, 2010 at 12:35 pm

My daughter made these for us yesterday, but without the cacao nibs as we are out. I wasn’t sure the batter would make it into the dehydrator with the way the kids were oohing and aahing over it as they took bites. I didn’t try the batter, but the finished cookies – Delicious! These are the most “flour” like of any raw cookie we’ve made, which is a nice change.

Thank you for sharing the recipe Susan!


Maya May 31, 2010 at 11:15 pm

I’ve heard soaking oats is very healthy, would you suggest that as an option for this recipe? Much thanks! =D


Susan June 1, 2010 at 7:37 am

Are you talking about soaking oat groats?


Rose June 17, 2010 at 8:55 pm

These look awesome! Can i make oat flour from flaked oats so I don’t have to buy 2 things?


Susan June 17, 2010 at 9:11 pm

Actually, I have done it in a pinch. If you have a high speed blender….


Claire October 2, 2011 at 10:41 pm

These look great!! I must try them… yummy!!!


Michelle April 26, 2012 at 10:59 am

These look do good I want to make some. I am looking for a dehydrater but the one I seen did not look like they had a place turn up or down the temp. It just had a on and off button.


Susan April 26, 2012 at 1:44 pm

You will need a dehydrator that has an adjustable temperature control. Cheers!


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