Cashew Chocolate Chip Cookies

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!!

alattaeats

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!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Cool Time 5 minutes mins

Servings: 24 Cookies

Course: Dessert

Cuisine: American

Calories: 131

Ingredients Equipment Method Video Notes

Ingredients

  

• 2 Cups Hot Water
• 1½ Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 10 Medjool Dates Pitted
• ½ Cup Coconut Oil Room temperature
• ½ Cup Dairy-Free Chocolate Chips
• ½ Cup Unsalted Raw Cashews
• 1 Large Egg
• 1-2 Tbsp Maple Syrup
• 1 Tsp Baking Powder
• 1 Tsp Vanilla Extract
• 1 Pinch Sea Salt More for topping

Equipment

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

Method

 

1. Preheat Oven to 350ºF
2. 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.
3. 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.
4. 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.
5. 4. Add cashews and chocolate chips and mix at low speed or fold into dough with a spoon.
6. 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)
7. 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.
8. 7. Cool for 5 minutes, and enjoy!

Video

Notes

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