Depends how big you like your cookies - 18-20 average size
I saw a cooked version of this recipe in the back of a copy of Martha Stewart Living and thought – I could make these RAW… so here they are, my raw version of Cowboy Cookies – they’re a good thing. This pic is the cooked orginal from MSL – I will post my pic when next I make some and they stay around long enough for me to find my camera!
2 cup Oat flour
1 cup Cashew Flour
.125 teaspoon Salt
¼ cup Cacao Butter, Melted
2 tablespoon Coconut Oil, Melted
½ cup Shredded Coconut
½ cup Chocolate Chips/Chunks, Raw - use your fave recipe.
1 teaspoon Vanilla extract or half a bean pod scraped
¼ cup Yacon syrup
2 tablespoon Lucuma powder
1 teaspoon Maca powder
2 tablespoon Agave nectar
½ cup Pecans, chopped, Soaked and dehydrated first if possible.
Mix all the dry ingredients to a mixing bowl and stir to combine. Melt the oils together and add them with the yacon to the dry ingredients, add the vanilla bean, choc chips and pecans at this stage too. Then mix with a wooden spoon to start, and then with your hands to make sure the oat flour absorbs moisture. Use 1-2T of mixture per cookie and smoosh flat on a plate. (I like to give my cookies texture, as though they were dropped on a cookie sheet and spread in the oven but that’s just me… shape ‘em any way you like!) Refridgerate until the oils harden.
I use part cacao butter in my cookie recipes so they hold up out of the fridge/freezer, and in this recipe I think it needs the hint of white chocolate taste.