Cashew Chocolate Chip Cookies

Gluten-free dairy-free

Naturally sweetened cashew chocolate chip cookies are perfect for satisfying that sweet tooth. These cashew chocolate chip cookies are gluten-free and dairy-free and are sweetened naturally with dates to emulate that sweet nutty, caramel goodness normally found in brown sugar. Luckily, these cookies won’t lead to a terrible headache that can result from most indulging desserts.

FAQS:

Do I have to use cashews?

Nope! The inspiration behind this recipe came from sugar cravings. With few sweets on hand, I opted for a bowl of cashews and dark chocolate chips. The two tasted great together and I thought they’d make a great cookie. Cashews are particularly great in these cookies because they add creaminess and nuttiness. They pair perfectly with dates. However, if cashews aren’t your jam feel free to sub them out with another nut, or more chocolate chips ( I won’t judge!). If you’re looking for a suggestion, hazelnuts would work great!!

Gluten-free dairy-free

Naturally Sweetened Cashew Chocolate Chip Cookies

Cookies but without the loads of sugar! Sweetened with dates and maple syrup and filled with dark chocolate and roasted cashews to make the perfect afternoon snack. Yes, snack!
Prep Time: 10 minutes
Cook Time: 12 minutes
Cool Time: 5 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: Chocolate Chip Cookies, Dairy-Free, Gluten-Free
Servings: 24 Cookies
Calories: 131kcal
Author: alattaeats

Equipment

  • 2 Large Bowls
  • 2 Baking Sheets
  • Parchment Paper
  • Electric mixer

Ingredients

Instructions

  • Preheat Oven to 350ºF
  • 1. Dates and hot water to large bowl and microwave for 30 seconds. Remove dates from water and add to the dry bowl and mix on medium speed until the dates are completely broken up.
  • 2. Make sure coconut oil is at room temperature (if not, nuke it in the microwave for 10 seconds or so). Add to dates and mix on medium speed. Add maple syrup, vanilla extract, egg, and salt to this mixture and continue to mix until everything is combined.
  • 3. Measure out flour and baking powder. Add the baking powder an half of the flour to the bowl and mix until combined. Add the remaining flour and mix until all dry flour is incorporated.
  • 4. Add cashews and chocolate chips and mix at low speed or fold into dough with a spoon.
  • 5. Line baking sheets with parchment paper. Use a spoon and place approx 1.5 tablespoons of dough onto the baking sheet, flatten slightly and repeat with remaining dough, leaving approximately 1 inch between each dollop of dough. (These cookies won't spread out in the oven so don't worry about spacing them out. 1 inch apart is enough)
  • 6. Bake at 350ºF for 10 minutes or until egdes and crinkles on the cookies turn golden brown. These are doughy cookies and will have a dough-like consistency after baking.
  • 7. Cool for 5 minutes, and enjoy!

Notes

This recipe has only been tested with the ingredients above. For best results, use the gluten-free flour listed in the ingredients. 

Nutrition

Serving: 1Cookie | Sodium: 23mg | Calcium: 30mg | Vitamin C: 1mg | Vitamin A: 25IU | Sugar: 9g | Fiber: 2g | Potassium: 92mg | Cholesterol: 7mg | Calories: 131kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 7g | Protein: 2g | Carbohydrates: 17g | Iron: 1mg
Tried this recipe?Let us know how it was!
Cashew Chocolate Chip Cookies
Enjoy with a glass of your favorite plant milk!

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