Like most Americans, I grew up on Chips Ahoy! and glasses of ice cold milk (or eating raw Tollhouse cookie dough by the spoonful in my kitchen).
These days, I usually opt for fruit when a sweet tooth strikes, but I have been known to down some vegan treats. However, every time I search for vegan cookie recipes, I am met with too many ingredients and lots of vegan margarines and other “filler” ingredients I don’t really want to use.
These gluten-free, dairy-free cookies bake in just 10 minutes and are made with all natural ingredients (minus the vegan chocolate). While there are more decadent recipes out there using various butters (cashew butter, almond butter, peanut butter, etc.), these are great because you are making them from the nuts alone—there is no added oil. Play around to see what ingredients you like best!
1 cup raw cashews
½ banana mashed
½ cup gluten-free oats
1/3 cup raw agave nectar
½ cup vegan chocolate chips
1 flax egg (2.5 tbsp. flax meal combined with 3 tbs. pure water)
1 tsp. vanilla
1 tsp. baking powder
½ tsp. baking soda
1/3 cup buckwheat flour (optional)
1. Preheat oven to 350 degrees.
In a food processor, dump nuts in and process until they are crushed. With the power still on, dribble in just a splash of almond/soy/hemp milk to soften. Nuts will lump together and become pastelike.
2. In a bowl, toss in cashews and all remaining ingredients, stirring well. Gauge the consistency and taste to see if you want more or less chocolate, oats or agave.
3. Grease a cookie sheet lightly with coconut oil and spoon mixture into little discs and slightly flatten. (Batter will be sticky.)
4. Bake for 8-10 minutes. Remove and let cool. Enjoy! (Note: these cookies do not spread like regular cookies. Look for a slightly browned top. They will firm up once removed and cook very quickly!)
Heather from YU says: I bet you could mix everything together except the baking soda/powder and dehydrate this mixture for a highly raw cookie.
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