Raw Vegan Chocolate Chip Cookies Made with Oatmeal and Cashews
Servings Prep Time
15cookies 15mins
Passive Time
15mins
Servings Prep Time
15cookies 15mins
Passive Time
15mins
Ingredients
Instructions
  1. In a high powered blender or food processor add the soaked cashews, rolled oats, vanilla extract, cinnamon, sea salt, medjool dates and maple syrup and blend or pulse until mixture resembles cookie dough. A large ball may form during this.
  2. Scoop mixture out and shape in a 9″ by 9″ square dish. Place plastic wrap on top and push the mixture down into the dish until it’s fairly flat and fills in the corners.
  3. Lift plastic wrap and sprinkle cocoa nibs or chopped 100% dark chocolate on top. Place plastic back on top and gently push the toppins into the cookie dough mixture.
  4. Place in the freezer for 15 minutes so that the form holds and become more solid.
  5. Remove cookies from the freezer. Discard of the plastic wrap. Cut the snack into squares and enjoy! If you don’t eat all the cookies right away, they will last for about one month in the freezer or two weeks in the refrigerator.
Recipe Notes

You don’t have to use chocolate chips or cocoa nibs on top of the cookies. Play around with flavors such as coconut flakes, peanut butter, raisins or anything else that your imagination and palate can come up with.