I must confess: I'm a really good procrastinator. For the last couple of days, I have been working at home to concentrate on writing an intense feature article for work. My brain hurts, and my dark, unlit kitchen is lonely and is calling my name. I can't bare it anymore.

But what kind of creation is worth the time I will be taking away from my precious work? Delectable raw sandwich cookies, that's what. Oh, yes.


In the time it takes to change the laundry, check the mail or have a shower (scratch that...I'm still in my pajamas), I threw together a few key ingredients in the food processor and now I'm listening to the hum of my dehydrator doing the rest of the work as I continue clicking away at my article. Four hours later, my kitchen is satisfied and so am I.


Raw chocolate + peanut butter sandwich cookies
For the cookies:
2 cups raw oats
1/2 cup raw cacao powder
2 tbsp coconut butter
1/2 cup raw agave nectar

1. Place the oats in a food processor and process into flour. Add cacao powder and pulse to combine.
2. Add the coconut butter and agave nectar and process until well combined.
3. Roll out the dough to 1/4-inch thickness in between two pieces of parchment paper.
4. Cut out cookies using a round cookie cutter and transfer them to a dehyrdrator tray.
5. Dehydrate at 115 degrees for about 4 hours, or until dry but not brittle.

For the filling:
1 cup peanuts, soaked for 1 hour
2 tbsp raw agave nectar
2 tbsp raw almond butter
1 tbsp coconut butter
1 tbsp water (optional)

1. Drain and rinse the peanuts and process them in a food processor until crumbly.
2. Add the agave nectar, almond butter and coconut butter and process to combine. It should be the consistency of thick peanut butter. If it seems too thick, add water and process until smooth.
3. Using an icing bag and a large, round tip, pipe the filling on half of the cookie batch and top each with another cookie. Store sandwich cookies in the fridge for up to one week.