Colorful and wholesome Raw Easter Cookies — bright, healthy treats in flavors like Strawberry Mint, Berry Vanilla, and Carrot Cake.

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It’s been a while since I shared a raw recipe, and what better way to welcome the new season than with these simple, fruity raw cookies? A couple of pantry items such as vanilla extract and store-bought raisins aren’t strictly raw, but the recipes are mostly raw and entirely delicious.

I also have some exciting news to share. Earlier this year I mentioned working on a large project: I had the pleasure of photographing the new cookbook from Happy Herbivore, “Happy Herbivore Light & Fit.” The book is available for pre-order and will be released in the fall. I’m thrilled to have my photography included and can’t wait to get a copy.

Now, back to the cookies. I shaped them like eggs for a festive Easter presentation, but you can easily press them into flower shapes like daisies or tulips. Each flavor uses just a few ingredients and comes together quickly. I used a dehydrator to keep them as raw as possible; if you don’t have one, a low oven setting for a couple of hours will work as an alternative.

These cookies come in three fresh flavors: Strawberry Mint, Berry Vanilla, and Carrot Cake. I tested them on my omnivore parents and got their approval — not necessary, but always nice. The same mixtures also work as Lara Bar–style snack bars for on-the-go snacking.

One Year Ago: Almond Chai Oatmeal

Yield: 30 cookies

Raw Easter Cookies

Colorful and healthy Raw Easter Cookies in Strawberry Mint, Berry Vanilla, and Carrot Cake varieties.

Prep Time
10 minutes

Cook Time
10 hours

Total Time
10 hours 10 minutes

Ingredients

Strawberry Mint Cookies

1 C raw almonds, soaked for 1 hour
2/3 C strawberries, stems removed
1/2 C dates, pitted
2 tsp fresh mint leaves
Pinch of sea salt

Berry Vanilla Cookies

1 C raw almonds, soaked for 1 hour
1/3 C blueberries
1/3 C blackberries
1/2 C dates, pitted
1/2 tsp vanilla extract
Pinch of sea salt

Carrot Cake Cookies

1 C raw almonds, soaked for 1 hour
1/4 C dates, pitted
1/4 C raisins
2 Tbsp unsweetened shredded coconut
2/3 C grated carrots
1/2 tsp vanilla extract
Pinch of salt

Instructions

Each recipe follows the same method. Each batch makes about 10 cookies.
For the flavor you choose, combine all ingredients in a food processor fitted with an S-blade.
Pulse until the mixture begins to clump and form a coarse dough, scraping down the sides as needed for an even texture.
Do not process until completely smooth — you want a bit of texture.
Scoop roughly 2 large tablespoons of dough and shape into egg shapes about 3/8″ thick on parchment paper or ParaFlexx sheets.
If using a dehydrator, place the cookies in and set the temperature to 115°F. Dehydrate for 5 hours, then carefully peel them off the sheet and flip them onto the mesh tray.
Dehydrate for another 5 hours, or until they reach your preferred consistency. (The author prefers a drier cookie and dehydrated for around 12 hours total.) If you don’t have a dehydrator, bake on the lowest oven setting for a few hours, checking periodically.
Serve and enjoy.

Notes

If your dates are dried out and firm, soak them in warm water for 20 minutes before using to help them blend into the dough.

Nutrition Information:

Yield:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Note: the colors are brighter before dehydrating, but these cookies still taste great and look charming in their shapes. Enjoy!