Naturally Sweetened Cashew Chocolate Chip Cookies (Edit recipe)

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!

10 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	188
Fat:	8 g
Carbohydrates:	28 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	50 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 24

Ingredients

2 cups Water, Hot
1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
10 Medjool Dates, pitted
.5 cup Coconut Oil, (Room temperature)
.5 cup Semi-Sweet Chocolate Chips, dairy-free
.5 cup Raw Cashews, (unsalted)
1 Egg, Large
1-2 Tbsp Pure Maple Syrup
1 tsp Baking Powder
1 tsp Vanilla Extract
1 pinch Sea Salt, (More for topping)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Oven to 350˚F
Add 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.
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.
Measure out flour and baking powder. Add the baking powder and half of the flour to the bowl and mix until combined. Add the remaining flour and mix until all dry flour is incorporated.
Add cashews and chocolate chips and mix at low speed or fold into dough with a spoon.
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)
Bake at 350˚F for 10 minutes or until edges and crinkles on the cookies turn golden brown. These are doughy cookies and will have a dough-like consistency after baking.
Cool for 5 minutes, and enjoy!