So I caught a cold and had to spend the last weekend snuggled up at home and pretty much the whole time I had this craving for chocolate chip cookies. Now you might wonder why I didn’t just go to the store to buy some cookies. Well, I craved chocolate chip cookies, which I wanted to be vegan (without animal products) and healthy. That’s something you probably wouldn’t find in a store easily, so I decided to just bake some myself. They’re super easy to make and will be done in under 30 minutes.
cashew chocolate chip cookies: makes 9 large cookies
70g of flour (I used spelt)
40g of coconut flour
30g of almond meal
30g of dark chocolate 70%
30g of cashews
1/2 teaspoon of baking powder
2 tablespoons of cashew butter (any nut butter will work)
1 1/2 tablespoons of coconut oil (melted)
1 1/2 tablespoons of agave syrup
2 tablespoons of any plant milk
1 pinch of Himalayan pink salt
1 pinch of vanilla powder
Preheat your oven to 175 ° Celsius and line your baking tray with parchment paper. In a bowl, place the flour, coconut flour, almond meal, baking powder, vanilla powder and salt and stir until combined. Add in your liquid sweetener, the cashew butter and the coconut oil and mix all the ingredients until they form a dough. Add in 1-2 tablespoons of plant based milk if it seems too dry. Roughly chop the chocolate (or use dark chocolate chips) and the cashews. Add to your dough and mix until combined. Measure out one cookie with a tablespoon and roll into a ball. Repeat until you’ve formed nine and place them on the parchment paper. Next, simply press the cookie dough balls flat with your hand until a cookie shape has formed. Bake for 10-12 minutes, let them cool down and enjoy!