I think these would be considered raw. Or mostly raw. The olive oil isn't, but coconut oil can be. Honey can be, but I don't know about agave nectar. So, whatever! Either way, they are a heck of a lot better than regular old chocolate chip cookies. I love my yummy, vegan cooked chocolate chip cookies, but I made those and these at the same time, and these are way better.
Chocolate Chip Cookie Dough
2 ½ cups raw cashews, ground into flour
¼ cup honey (agave nectar)
2 teaspoons vanilla extract
1/8 cup olive oil (coconut oil)
Raw Chocolate Chips
2 Tablespoons olive oil (coconut oil)
1 cup cocoa powder ( ½ cocoa, ½ carob)
4 Tablespoons honey (agave nectar)
2 teaspoons vanilla
Grind raw cashews in food processor or blender until it's flour (or leave a few bigger chunks if you want the cookies to be a little crunchy). Mix cashew flour, honey or agave, vanilla extract and oil in a bowl.
Mix all ingredients for chocolate chips in a bowl. Cover a cookie sheet with wax paper and spread chocolate evenly. Place in the freezer until hard (1 hour approx.). Take it out and chop frozen chocolate into chip size pieces. Mix with the dough.
Place tablespoon sized drops of cookie dough on a cookie sheet and place in the fridge until firm. Or just eat them now, even though they are squishy!
Variations: Don't bother with putting the chocolate in the freezer to make chips. Just mix the chocolate into the dough until it's swirled. Now you have Chocolate Swirl Cookies.
These is a combination of two recipes and my own variations.