Cashew Chocolate Chunk Cookies {Vegan}

Though I am more of a savory girl, I do enjoy sweets from time to time, especially during the winter months. And when I desire something sweet, I usually make something in my own kitchen, as I find treats purchased from bakeries or the supermarket much too sweet for my taste.

These light cookies are very easy to make up if you have a food processor or high powered blender. All the ingredients are pulsed together, shaped into rounds, and then baked for about 10 minutes. And they're flourless and egg-free too, with the oil component coming only from the inclusion of peanut butter, so perfectly suited to those who prefer vegan friendly snacks.

These cookies have just the right amount of chocolate, so the chocolate does not overpower the nutty taste of the cashews and almond meal. The coconut flavor is also rather subdued, but if you don't wish to add coconut, add some sesame or hemp seeds instead. The cookies are filling, packed with lots of protein, and basically guilt-free, sweetened with only a small amount of honey, or maple syrup if you prefer, in addition to fine dark chocolate.

Cashew Chocolate Chunk Cookies {Vegan}

Recipe by Lisa Turner
Published on December 12, 2019

Simple and wholesome flourless and egg-free cashew and coconut cookies with a little dark chocolate

Preparation: 10 minutes
Cooking time: 10 to 12 minutes

Print this recipe

Ingredients:

1 cup raw cashews
1/2 cup dried unsweetened coconut flakes
1/2 cup almond meal
1/2 cup dark chocolate, broken into pieces
3 1/2 tablespoons honey or maple syrup
2 tablespoons natural peanut butter
1 teaspoon pure vanilla extract
pinch of sea salt

Instructions:

Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a food processor or high powered blender, combine all of the ingredients and pulse until the mixture is well-combined and sticks together.
With slightly damp hands, shape roughly a tablespoon of the mixture into a ball and transfer to the prepared pan. Flatten each ball slightly into a small round.
Bake for 10 to 12 minutes until golden. Remove from the oven and leave to cool on the baking sheet for 10 minutes.
Transfer to a wire rack to cool. Store the cookies in a sealed contained for up to a week.

Makes 16 to 20 cookies