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    Home » Recipes » No-Bake and Raw Sweets

    Coconutty for Chocolate Chip Cookies

    Published: Jul 25, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These cookies taste every bit as sweet and indulgent as a cookie should, but they're surprisingly nutritious. Walnuts contribute healthy omega-3 fatty acids, while coconut lends its anti-inflammatory properties and cacao nibs give the cookies a little antioxidant boost. Whether for benefits or for the taste, I enjoy these cookies both as midday snacks and as dessert. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky.

    Coconutty raw chocolate chip cookies by Gena Hamshaw

    Coconutty for Chocolate Chip Cookies

    These cookies taste every bit as sweet and indulgent as a cookie should, but they're surprisingly nutritious.
    5 from 1 vote
    Print Pin Rate Email
    Course: Raw sweets
    Cuisine: Raw / vegan / healthy
    Diet: Vegan, Vegetarian
    Keyword: Chocolate Chip Cookies, Vegan Chocolate Chip Cookies
    Prep Time: 18 minutes
    Total Time: 18 minutes
    Servings: 16 to 18
    Calories: 948kcal
    Author: Veg Kitchen

    Ingredients

    • 2 cups walnuts
    • 1 1⁄4 cups tightly packed pitted Medjool dates
    • 1 1⁄2 cups unsweetened dried coconut
    • 1 teaspoon coconut oil
    • 3 tablespoons pure maple syrup or agave nectar
    • 1 teaspoon ground cinnamon
    • 1 ⁄8 teaspoon sea salt
    • 1 ⁄3 cup cacao nibs
    US Customary - Metric

    Instructions

    • Place the walnuts, dates, coconut, and coconut oil in a food processor fitted with the “S” blade. Process for just under a minute, or until the mixture is starting to stick together.
    • Add the agave nectar and cinnamon. Process quickly (about 10 seconds) to combine. Pulse in the cacao nibs. Roll into 1-inch balls and press down into flat, round cookies.
    • Store in the fridge until ready to use. Stored in an airtight container in the fridge, the cookies will keep for at least 2 weeks.

    Nutrition

    Calories: 948kcal | Carbohydrates: 125g | Protein: 9g | Fat: 55g | Saturated Fat: 41g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 27mg | Potassium: 1399mg | Fiber: 22g | Sugar: 100g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Coconut Chocolate Chip Cookies by Gena Hamshaw from Choosing Raw

    • Explore more of VegKitchen’s No-Bake and Raw Sweets.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! 

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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      July 26, 2014 at 10:10 pm

      yum.. these cookies look totally delicious, love how guilt free they are as well. perfect for when my afternoon sugar cravings hit!

    2. Laura Daniel says

      May 14, 2015 at 2:00 am

      Looks good, but I'd omit the extra sweetener. Dates are sweet enough on their own, Maple is too glycemic, and agave is too processed. Going to try soon!

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