No Bake Vegan Macadamia and Choc Chip Cookies
Believe it or not, these are my dad’s favourite cookie. I whipped up them up at my parents place when I was craving a nutty choc chip cookie but wanted it to be quick and healthy. As they’re a “no bake” cookie, I placed half the batch in the fridge and the other half in the freezer to see which one would set better and have a nicer texture, only to find that most of the ones in the fridge had gone! Dad asked me if I’d baked the amazing treats in the fridge and said he was struggling to stop himself from eating the lot! Lucky, they’re wholesome! Double luckily, I’d stored half the batch in the freezer which upon sampling, we both agreed tasted the best. Only problem is, I have nowhere to hide them now.
INGREDIENTS:
1 tablespoon linseed, soaked in 3 tablespoons of water for 10 minutes
3 tablespoons almond butter
2 tablespoons coconut oil
2 tablespoons maple syrup
3 medjool dates
1 teaspoon vanilla
pinch of sea salt
1/4 cup roasted macadamia nuts, chopped
1 cup of toasted rolled oats
1/4 cup chocolate chips
METHOD:
Put the soaked linseeds (and any water), almond butter, coconut oil, maple syrup, dates, vanilla and sea salt into a food processor and and pulse until it forms a smooth paste.
Add the oats in three stages and pulse until well combined.
Add the nuts and pulse briefly so they’re combined but still chunky. Add the chocolate chips and pulse until mixed through.
Transfer the “dough” onto a work bench or plate and roll it into balls, around a tablespoon each, then transfer onto a plate lined with baking paper. Press down on the balls so they resemble a thick cookie. Place them in the freezer to chill and harden for one hour, then enjoy.
Store these in a container in the freezer.
Notes:
If vegan, use vegan chocolate chips for this recipe.