Living on the edge? Raw Chocolate Chip Cookie Dough is as risky as I get

Well, life in the apocalypse is like fighting an invisible enemy and every where you turn- you could get komplanko’d.  So what’s a girl to do?  This girl made chocolate chip cookie dough because- well- why not?  Choose for yourself- but right now- the only risk I’m willing to take is eating raw egg in my home made cookie dough- so yes- I am a thrill seeker and I live on the edge.

The recipe is as old as time and I’ve yet to come across a better one- send me one if you want me to do a taste test!

Original Nestle Toll House Chocolate Chip Cookies- modified my Melanie Knight

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 2 sticks room temp unsalted butter
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 1 tsp vanilla
  • 1tsp salt (Himalayan)
  • 2 large eggs
  • 1 cup semi sweet chocolate chips

Preheat oven to 350 degrees (if you plan to bake the cookies HA HA HA).  With an electric mixer-Beat the butter, eggs, vanilla, white & brown sugar, salt until creamy.  Slowly add in the flour and sprinkle in the baking soda.  Slowing mix in the chocolate chips.  Eat at your own risk- but this is where I stop and enjoy.

If you do want to bake cookies- spoon rounded tablespoonfulls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 9-11 mins.




Raw Vegan Cinnamon Rolls

Who knew vegan could be so tasty!

Raw Cinnamon BunsVegan Raw Cinnamon Rolls

I saw Boho Beautiful’s Juliana Semenova eating raw vegan cinnamon rolls on one of her youtube videos and absolutely had to have one.

This recipe looked delicious and it was!  My only watch out is this:  I did the math and each cinnamon rolls was ~300 calories!  OUCH!  So now, I skip the coconut oil and the tasty topping and it’s almost as good.  Enjoy!

Raw Cinnamon Buns

Source: revised by Melanie Knight

Cinnamon Bun Base Ingredients:

  • 1 1/2 Cups Dates
  • 2 Tsp Cinnamon
  • 1/4 Cup Coconut Oil (I skip this to save calories)
  • 2 Cups Rolled Oats
  • 1/3 Cup Pecans
  • 1/4 Cup + 2 Tbsp Water (I use the water from soaking the filling dates)
Filling Ingredients:
  • 1/2 Cup Pre-soaked Dates
  • 1 Tsp Cinnamon
  • 2 Tbsp Agave Nectar
  • 2 Tbsp Coconut Oil (I skip this to save calories)
Icing Ingredients: (I love this, but skip it to save calories)
  • 1/4 Cup Cashew Butter
  • 1/4 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Agave Nectar


  1. Place all Cinnamon Bun base ingredients into your food processor and blend until dough-like adding more water if needed (1 Tbsp at a time). (I now do this in batches, my first all in batch burnt up my Ninja!)
  2. Place all Filling Ingredients into your food processor and blend until smooth.
  3. Place all Icing Ingredients into your food processor and blend until smooth.
  4. Pull out 2ft of saran wrap and shape the dough into a large rectangle.
  5. Cover dough with filling leaving 1 inch along the edges uncovered.
  6. Roll dough tightly into a cylinder.
  7. Using a sharp knife cut cylinder into cinnamon buns at desired thickness.
  8. Place on a plate and top with Icing and pecan chunks as desired.
  9. Serve immediately and enjoy!  (I eat a 1/2 bun as a mini after lunch dessert)
  10. Tip – Store these in a sealed-tight container in the refrigerator.