When I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I haven’t made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. * ©2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio.
- ½ cup raw cashews, almonds or walnuts (or a combination)
- ½ cup gluten-free rolled oats
- ¾ cup (packed) pitted and roughly chopped soft medjool dates
- Pinch sea salt
- ¾ teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons vegan dark chocolate chips
- 1 tablespoon natural peanut butter
- 1 tablespoon agave nectar or pure maple syrup
- In a food processor, combine all the ingredients. Process until finely crumbled.
- Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres.
- With wet hands, press the dough into an 8x4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm.
- Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch by 1-inch cookie pieces. These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months.
- Here are more No-Bake and Raw Sweets.
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