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. My sweet cravings were at an all time high when I was breastfeeding, and these make a great postnatal snack. 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 Tbs linseeds, soaked in 3 Tbs of water for 10 minutes
3 Tbs almond butter
2 Tbs coconut oil
2 Tbs maple syrup
3 medjool dates, pitte
1 teaspoon vanilla powder or extract
pinch of sea salt
35g (1/4 cup) roasted macadamia nuts, chopped
90g (1 cup) toasted rolled oats
45g (1/4 cup) dark chocolate chips or chopped chocolate of choice
METHOD:
Line a tray or plate with baking paper and set aside.
Put the linseeds (and any soaking 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 on the prepared tray or plate. 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.
Notes:
These are best stored in a container in the freezer.