The Best Raw Chocolate Chip Cookies Recipe

Add the remaining ingredients, except for the cacao nibs, to the bowl. Mix everything thoroughly until a dough forms.

Knead the dough, using your fingers or a spoon to break up any stubborn clumps of coconut butter, ensuring it's evenly incorporated.

Fold in the 3 tbsps cacao nibs until they're evenly distributed throughout the dough. Once mixed, transfer the dough onto a long piece of parchment paper.

Using a rolling pin, roll the dough out to your preferred cookie thickness. Then, use a round cookie cutter or the rim of a round measuring cup to cut out individual cookies. Carefully transfer each shaped cookie onto either a dehydrating tray or a parchment-lined cookie sheet.

For a softer, chewier cookie, dehydrate them at 105°F for about 12 hours, or overnight. If you prefer a firmer, more solid cookie, place the cookie sheet with the cookies into the refrigerator until chilled through. Serve them with almond milk, sweetened with stevia, if you like.