9 comments

Cashew Chocolate Chip Oatmeal Cookies

Like most Americans, I grew up on Chips Ahoy! and glasses of ice cold milk (or eating raw Tollhouse cookie dough by the spoonful in my kitchen).

These days, I usually opt for fruit when a sweet tooth strikes, but I have been known to down some vegan treats. However, every time I search for vegan cookie recipes, I am met with too many ingredients and lots of vegan margarines and other “filler” ingredients I don’t really want to use.

These gluten-free, dairy-free cookies bake in just 10 minutes and are made with all natural ingredients (minus the vegan chocolate). While there are more decadent recipes out there using various butters (cashew butter, almond butter, peanut butter, etc.), these are great because you are making them from the nuts alone—there is no added oil. Play around to see what ingredients you like best!

Ingredients:

1 cup raw cashews

½ banana mashed

½ cup gluten-free oats

1/3 cup raw agave nectar

½ cup vegan chocolate chips

1 flax egg (2.5 tbsp. flax meal combined with 3 tbs. pure water)

1 tsp. vanilla

1 tsp. baking powder

½ tsp. baking soda

1/3 cup buckwheat flour (optional)

Directions:

1. Preheat oven to 350 degrees.

In a food processor, dump nuts in and process until they are crushed. With the power still on, dribble in just a splash of almond/soy/hemp milk to soften. Nuts will lump together and become pastelike.

2. In a bowl, toss in cashews and all remaining ingredients, stirring well. Gauge the consistency and taste to see if you want more or less chocolate, oats or agave.

3. Grease a cookie sheet lightly with coconut oil and spoon mixture into little discs and slightly flatten. (Batter will be sticky.)

4. Bake for 8-10 minutes. Remove and let cool. Enjoy! (Note: these cookies do not spread like regular cookies. Look for a slightly browned top. They will firm up once removed and cook very quickly!)

 

Heather from YU says: I bet you could mix everything together except the baking soda/powder and dehydrate this mixture for a highly raw cookie.

Check out more from Rea on ReaFrey.com

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  1. Amanda

    Did you add the buckwheat flour in the cookies you made?

  2. I’ve done it both ways – but I usually do it without them. When I do add the flour, it’s very slight. Either version should work well!

  3. oh my goodness, these look amazing! i’m not a fan of the “filler” ingredients either, so i don’t usually indulge in vegan treats because i know they won’t make by body feel good. however, these sound perfect! I’m happy to see they have delicious, all-natural ingredients that both my taste buds and body will enjoy. I do have one question, though; approximately how many cookies does this recipe make? Thanks!

  4. These sound TeREAFREYiffic! ;) I can’t wait to make them! I like Heather’s tip on the raw version, too. You could also use cacao nibs for the raw version and possibly add coconut or coconut flour. Love your recipes, Rea! (Heather, too!)

  5. I’m so glad, Mandiee! It depends on how big you spoon them, but a decent sized cookie should yield you anywhere from 12-18!!

  6. Thanks, Nicole – and I love your additions! I just bought some coconut flour. That is next on the to-do list! Thanks for the great suggestion. :)

  7. Beth

    Rea,
    The cookies are delish! I made them with the banana and buckwheat, this round, but I am going make another batch sans ‘nanner and buckwheat so they are less cakey and more crispy. Perfect recipe, on this pre-autumn evening!

  8. cheryl

    They look wonderful, has anyone tried a different sweetener than agave?

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