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. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Coconut Cashew Chocolate Chip Cookies
Naturally sweetened chocolate chip cookies mixed with cashews for crunch and texture! The perfect cookie to satisfy that sweet cookie crave!
- 3/4 cup raw maple syrup room temperature
- 1/2 cup coconut oil melted (not hot)
- 1 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 tsp sea salt
- 1 tsp 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 in a separate bowl, and then add half of the dry ingredients to the wet ingredients.
Take the remaining dry ingredients and toss the chopped cashews and chocolate until coated. Add to the medium-size bowl and mix until a cookie dough forms.
Scoop out 1 tablespoon and place on the baking sheet, separating 1-1.5 inches apart. Press down the top of the cookie with your fingers to flatten.
Bake for 10-12 minutes, or until slightly golden brown. Remove and let cool on cookie sheet for a few minutes before enjoying!