These raw chocolate chip cookies taste like chocolate chip cookies to me. Which isn’t always the case with raw food imitations. This recipe uses a dehydrator to make the cookies. If you don’t have one, go ahead and “bake” these in the oven, but keep the temperature real low in order to avoid killing off enzymes. 
Here’s the recipe …
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Ingredients:
2 Cups Almonds
1/2 cup Young Coconut Meat
2/3 Cup Vanilla Agave Nectar
1 tsp Sun Fire Salt
2 tsp Vanilla Extract
2 Tbsp Coconut Oil
1/2 Cup Cacao Nibs
1/2 Cup Walnuts chopped
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Soak the Cacao Nibs and the Almonds overnight. Drain and rinse the cacao nibs, then soak them again in 1 Tbsp Vanilla Agave Nectar. Drain and rinse the almonds. While the almonds are still wet, grind them in a food processor until a fine, wet powder. Add the young coconut meat, agave, salt, vanilla and coconut oil to the food processor and grind again until well mixed. Add all contents to a large mixing bowl and add in the agave-soaked cacao nibs and walnuts.
Spoon the dough onto the Teflex sheet of your dehydrator tray and hand-shape into cookie-shapes. Dehydrate at 110 degrees for 12 hours, then flip the cookies off the Teflex tray onto the mesh tray for another 12 hours of dehydrating.
Makes about 24 cookies.
Enjoy!
