Raw-kin Mint Madness Cookies

written by Alison Klektau

One of our school assignments is to create a recipe to share with the class - the only suggested guidelines are to keep it simple. I'm a big fan of simplicity; I like to be able to throw things together so that in a matter of minutes I have something delicious to eat.


Raw Cookies!!

Though you do have the option of soaking the nuts beforehand to remove the enzyme inhibitors – to aid in digestion – it’s not necessary. These cookies are also pretty forgiving - you could easily add more or less of the listed ingredients or switch up some of them to suit what you have on hand.


The mint flavor is what really makes these cookies. There are lots of different varieties of mint, some being more intense in flavor than others. If you're not sure, start off with adding a little bit, you can always add more if you want it to be stronger. For these cookies I used fresh peppermint leaves, but I think spearmint would be really nice as well.


Though I love cacao for its strong anti-oxidant properties, some people do find cacao to be too stimulating - if you find this to be the case, try replacing some or all of it with carob. It will offer a different taste, so you might have to play around with the quantity, or you could also use your favorite chocolate flavored protein powder as another alternative – such as SunWarrior or Vega.

Rawkin Minty Madness Cookies

*This recipe makes 3 cups worth of minty madness dough*


½ cup Raw Pecans

1 cup Raw Almonds ¾ cup Coconut Flakes, free of sulfites & no added sweeteners 2 Tbsp Cacao Powder ½ tsp Vanilla Powder ¼ tsp Himalayan Salt Handful of Fresh Peppermint Leaves (roughly ¼ cup) 8 Medjool Dates 1 Tbsp filtered water



  1. (Optional – skip to step 2 if not soaking)Pre-soak pecans and almonds in filtered water for 8 hours, or overnight. Once completed drain the water and rinse the nuts.
  2. Place pecans and almonds in a food processor, pulse until a crumbly mixture is formed.
  3. Add coconut flakes, cacao powder, vanilla powder, Himalayan salt, and peppermint leaves into the food processor and continue to mix.
  4. Add the Medjool Dates (seeds removed) into the food processor and process until the mixture is well incorporated.
  5. Slowly add the filtered water until the mixture sticks together when squeezed. You will need less water if you soaked the nuts.
  6. Unplug the food processor and empty the mix into a bowl. Form balls or press into any shape or size desired. For a more traditional cookie appearance, lightly press the ball between your palms to make a flat cookie shape. For a more professional look, roll the balls in coconut flakes or ground almonds before serving.
  7. Enjoy the cookies as is, or set them in the fridge for at least 1 hour to allow the flavors to come together and enhance the taste. They always seem to taste better the next day.