When the weather starts to cool down and transitions into fall, there is nothing better than curling up with a good book, a cup of steamy coffee and a couple comforting, warm, chocolate chip cookies. These cookies are healthy as well as tasty and delicious.
These cookies are oil free, sugar free, gluten free, and oil free!!!!!!!
I hope you enjoy them as much as my family does.
Recipe:
2 Tbsp flax meal and 1/4 cup water
1 cup almond milk
1 cup raw, unsalted cashews
10 medjool dates
1 1/2 cup oat flour
1/2 cup sweet potato flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp vanilla
1 bag dairy free chocolate chips ( the brand I use is Enjoy Life dark chocolate morsels . The only two ingredients are bittersweet chocolate and sugar )
Mix flax meal and water together and set aside. Blend almond milk, cashews and dates in blender until smooth. Put remaining ingredients into a bowl and mix together. Then add the flax mixture and blender mixture to the dry ingredients in the bowl. Stir in chocolate chips and then spoon globs onto a baking paper lined cookie sheet. Bake at 350 for 25 minutes.
I look forward to trying this chocolate chocolate chip cookie recipe. However, before I do, I have a general question for all your recipes that use cashews. How do you measure a “cup” of cashews? Is it literally 8 ounces by weight, or is it how many will fit in a 1 cup container (level with the rim)? Also, why raw over roasted? Thank you.
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I measure the cashews into a cup measuring cup. Mine come in pieces, not whole because they are cheaper. Raw because they blend smooth. Roasted will not blend smooth.
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