Soft baked, chewy pillows of goodness. Yeah, I said it.
You’ll be saying it too once you devour six of these right off the cooling racks. They are really nice and oh, so easy.
Let’s face it, no one has much extra time these days so an easy cookie recipe is really great when you just don’t want to wait. You could be eating these cookies in about 30 minutes and that includes baking time! This cookie recipe is packed with healthy cashews and they are date- and coconut sugar-sweetened so you really don’t need to feel guilty when you realize you DID eat six right off the cooling rack. Do you like cookies and milk? The texture of these cookies makes them great for dunking!
Recipe yields 22 2-ounce cookies
5 Ounces Pitted Dates (about 1 cup or 20 dates)
1 Cup Organic Unbleached Flour
1 Cup Raw Cashews
1 Teaspoon Baking Soda
1/3 Cup Coconut Sugar
1/2 Cup Butter
1 Teaspoon Vanilla
1 Cup Chocolate Chips
Preheat your oven to 350°F. In your food processor bowl with the blade attachment add the dates, flour, cashews, baking soda, and coconut sugar. Pulse the ingredients together and then let the processor run until the ingredients are sandy in texture. Add the butter, eggs, and vanilla and pulse again just until a soft dough forms. Add the chocolate chips and pulse them in quickly.
Take a rubber spatula and gently remove the batter from the blade. Use the spatula to scrape around the bottom and sides of the bowl to make sure everything is evenly distributed. Line your baking sheets with parchment paper. Using a 2-ounce portion scoop or spoon, scoop the dough onto the baking sheet. Do not flatten. Bake the cookies for 12 to 13 minutes just until the edges start to brown.
Let the cookies cool for 5 minutes on the baking sheet before transferring them to cooling racks to cool completely.
Enjoy with a tall glass of ice-cold raw milk. And, if you have enough willpower to save a few, these cookies are even better the next day!