These cookies came to light when I was driving home from work; craving a chocolate chip cookie. With no leftover cookie dough in the freezer, I decided to make cookies from scratch to satisfy my sweet tooth crave. With no sugar in the pantry, I used maple syrup as the staple of sweetness. After I got the dough to my liking, I saw a bag of raw cashews I bought at the airport last week. I chopped a few up and added them to the dough to give it crunch and texture. I was pleasantly surprised by how these cookies turned out. They were absolutely what I was craving for on that drive home. More of like, ‘Hit-the-Spot” feeling.
These cookies are slightly crunchy on the outside, and soft on the inside; ultimately = the perfect chocolate chip cookies (in my opinion). These cookies, or should I say ‘the quadruple ‘C’ cookies’ are super easy to make and the dough freezes nicely, which is super handy for those cookie-craving moments. I hope you all love these cookies!
Until next time friends, Namaste. ♥
Coconut Cashew Chocolate Chip Cookies
- 3/4 cup raw maple syrup room temperature
- 1/2 cup coconut oil melted (not hot)
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup raw unsalted cashews coarsely chopped
- 1/4 cup dark chocolate vegan-friendly, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.
- Combine coconut oil, maple syrup, and vanilla in a medium-size bowl. Combine dry ingredients and then add half of the dry ingredients to the medium-size bowl.
- Take the remaining dry ingredients and toss the chopped cashews and chocolate until coated. Add to the medium-size bowl and combine, until a dough forms.
- Scoop out 1 tablespoon and place on the baking sheet, separating 1-1.5 inches apart.
- Bake for 10-12 minutes, or until slightly golden brown. Remove and let cool on cookie sheet for a few minutes, enjoy!