Coconutty for Chocolate Chip Cookies

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

These cookies taste every bit as sweet and indulgent as a cookie should, but they're surprisingly nutritious.

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Course: Raw sweets

Cuisine: Raw / vegan / healthy

Diet: Vegan, Vegetarian

Prep Time: 18 minutes

Total Time: 18 minutes

Servings: 16 to 18

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

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.

• 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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