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