These cookies are absolutely insane. They are SO SO SO easy to make!!!!! And fast – Prep time is 5-10 mins (a bit longer the first time!) & bake time is 8-10mins! They are crunchy yet moist, chocolatey and decadent. True #foodporn.
The best part is these cookies contain NO FLOUR, NO EGGS and NO SUGAR! What?! You can’t believe it? Neither can i. They are the healthiest cookies in the world!!! And you know what? They taste better than regular cookies. And they are more filling. Needless to say, if you have kids, these should be a staple in your house, as they will be in mine!
You can use any nut to make these, I tried 3 different ones (walnut, almond & hazelnut) to see which ones would be best, but they are all delicious. I really can’t decide! I suggest you make a batch of each & decide for yourself. Dates are the sugar substitute in this recipe, as is the flax egg for the egg. If you’re new to flax eggs, all you need is (organic) ground flaxseeds (which you can find at any health store) and water! That’s it, and it really does mimic the egg texture. Who knew?! The ground flaxseeds will last you ages as you only need a tablespoon or two per recipe.
Nut Chocolate Chip Cookies – Organic & Vegan
makes approx 12 cookies
- 1½ cups (around 200g) raw & organic walnuts / or almonds / or hazelnuts
- 12 (pitted) organic medjool dates
- sprinkle of salt (sea or himalayan)
- ½ teaspoon of organic baking soda
- 1 teaspoon organic vanilla extract
- 1 flax egg (1 tablespoon organic ground flaxseeds (or chia seeds!) + 3 tablespoons water – not tap water!)
- ½ cup (around 100g) organic dark chocolate chips
- Pre heat your oven to 175C (350F)
- Make your flax egg: In a small glass, put a tablespoon of ground flaxseed in 3 tablespoons of water and stir a little while. Let it sit for 5 minutes while you get on with the batter.
- Process the nuts you have chosen with the dates, until you have a crumbly mixture. (see pic below for a visual!)
- Add the salt, baking soda, vanilla and the flax egg to the mixture, and process until smooth (it won’t take long, a minute or 2). If you feel your batter could be more moist, add a tablespoon or two of water (use filtered/bottled water).
- Put the mixture in a bowl and add the chocolate chips. Mix until they are well combined.
- Spoon little mounds of batter onto a baking sheet as you would any cookies, then lightly wet your hands (I use bottled water to do this) and flatten them down & into round cookie form – or any other form you want! Wetting your hands prevents sticking, it’s brilliant. When you’re done molding the cookies, you can sprinkle chocolate chips on top.
- Bake at 175C (350F) for 8-15 minutes. Start checking them at 8 minutes. Take them out of the oven when the edges start to brown.
- Allow to cool down at least 10 minutes and eat now, or later!
The baking time will depend on your oven, your nuts and your dates. I found that the juicier the dates, the longer the cookies needed to be in the oven. The walnuts also took a little longer – But none of the batches took longer than 15 minutes. So, check them at 8 minutes and every few minutes after that, and take them out when the edges are golden. If you over do them, don’t worry, I did with the almond batch, and they were still delicious, just crunchier than the others!
Don’t forget to buy all your ingredients organic if you really want these to be healthy treats!!! Organic means no pesticides were used on the ingredients, which is key for your health! Also, use filtered or bottled water when water is needed, always avoid tap water. And if you’re vegan, make sure the chocolate chips are dairy free. My last advice is try to use Medjool dates, as they really are different to regular dates – like night & day!
Any leftovers should be kept in the fridge although I highly doubt there’ll be any!!!
Tasha K xx