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Thursday : 7:00 - 19:00


Raw Chocolate Chip Cookies

Difficulty: Medium




Preparation (min)


Total (min)


  • 1/3 cup (85 ml) pumpkin seeds
  • 1/3 cup (85 ml) sunflower seeds
  • 3 tbsp. (45 ml) buckwheat seeds
  • 3 tbsp. (45 ml) golden flax seeds
  • 1/3 cup (85 ml) shredded coconut
  • 1.75 oz. (50 g) cocoa butter
  • 1/3 cup (85 ml) rice bran
  • ¼ cup (60 ml) cane sugar
  • ¼ cup (60 ml) agave syrup
  • 3 tbsp. (45 ml) sunflower seeds, coarsely chopped
  • 3 tbsp. (45 ml) pumpkin seeds, coarsely chopped
  • A pinch of salt
  • ½ cup (125 ml) raw chocolate chips


  • Line a large baking sheet with parchment paper.
  • In food processor, combine pumpkin, sunflower, buckwheat and flax seeds and coconut, and pulse until powdery. Transfer mixture to a small bowl. Set aside.
  • In a small saucepan over low heat, melt cocoa butter. Set aside.
  • In a large bowl, combine rice bran, cane sugar, agave syrup, remaining sunflower and pumpkin seeds and a pinch of salt. Mix in reserved powdered mixture.
  • Fold in melted cocoa butter until batter is thick and smooth.
  • Add chocolate chips to batter, mixing well.
  • Using a tablespoon to measure batter, roll batter into balls and transfer to prepared baking sheet, spacing them 3/4 of an inch (2 cm) apart. Leave balls as is or flatten to make cookies if desired. Refrigerate for at least 1 hour before serving.

These slightly crispy gluten-free, dairy-free and egg-free raw cookies are simply bursting with sweet flavours.

Photos : Tango [Vitalité Québec] NOVEMBER / DECEMBER 2017

Recipe : Josée Fiset

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