A plate of no-bake chocolate chip cookies made with Navitas Organics Cashew Nuts.

No-Bake Chocolate Chip Cookies Recipe

Beat the oven heat with this sweet cookie classic! These rich and chewy cookies are bursting with an authentic “bakery” flavor‚ while no-guilt natural foods round out the rest of the ingredient set.

INGREDIENTS

1 cup + 2 Tbsp Navitas Organics Cashew Whole Nuts
¼ cup Navitas Organics Lucuma Powder
1 Cup Medjool Dates, pitted
½ Tbsp Vanilla Extract
¼ tsp sea salt
½ Cup Dark Chocolate, chopped into fine chunks

DIRECTIONS

In a food processor, grind the Cashews into a coarse “flour.” Add the Lucuma Powder, dates, vanilla, and sea salt, and process until a crumbly dough has formed.

Stop the machine and check the consistency (Medjool dates vary in moisture): hand-roll a spoonful of the dough into a compact ball and press down to form a flat cookie. Cookie should have a small bit of crumb, but is still moist enough to stick together easily. If too dry, add a tiny bit of water – ½ teaspoon at a time – and process again until dough is just moist enough. If too moist, add a small handful of Cashews and process again.

Once the proper texture has been achieved, transfer the contents of the food processor into a medium bowl. Mix in the chopped dark chocolate by hand. To form the cookies, use a melon scooper (or teaspoon) to press the dough into small compact balls. Gently flatten the balls into cookies using the bottom of a drinking glass. Store in an airtight container.

Makes 2 dozen

 

Submitted by Julie Morris

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Image of No-Bake Chocolate Chip Cookies Recipe

Servings

2 dozen

Beat the oven heat with this sweet cookie classic! These rich and chewy cookies are bursting with an authentic “bakery” flavor‚ while no-guilt natural foods round out the rest of the ingredient set.

Ingredients

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Directions

  1. In a food processor, grind the cashews into a coarse “flour.” Add the sweetener, dates, vanilla, and sea salt, and process until a crumbly dough has formed.

  2. Stop the machine and check the consistency (Medjool dates vary in moisture): hand roll a spoonful of the dough into a compact ball and press down to form a flat cookie. Cookie should have a small bit of crumb, but is still moist enough to stick together easily. If too dry, add a tiny bit of water, ½ teaspoon at a time, and process again until dough is just moist enough. If too moist, add a small handful of cashews and process again.

  3. Once the proper texture has been achieved, transfer the contents of the food processor into a medium bowl. Mix in the chopped dark chocolate by hand.

  4. To form the cookies, use a melon scooper (or teaspoon) to press the dough into small compact balls. Gently flatten the balls into cookies using the bottom of a drinking glass. Store in an airtight container.