This is a gluten-free raw vegan chocolate chip cookie recipe with a chewy crumbly texture.
With a few simple ingredients you can make a super healthy, quick and easy cookie. Better yet, just one cookie will satisfy your hunger.
Now for a cookie monster like me these are the greatest cookies on planet earth due to the nutrition, easy preparation and amazing taste and texture.
I love making these 5 minute raw vegan cookie recipes because I haven’t had much time to make extravagant raw desserts.
Although I do make the time for raw vegan cultured cashew cheesecake; it’s just too good in my opinion. But when the cheesecake is gone in about 4 days or less I’m back to making my 5 minute raw vegan cookies, like the 5 minute peanut butter cookies and the 5 minute shortbread cookies, all gluten-free and no-bake.
All you do is throw your ingredients into a food processor or heavy duty blender such as the vitamix.
This mixture below is almost done but not quite. I pushed all the loose crumbs down under and it turned into a beautiful cookie dough. Be careful not to make nut-butter cookies, by blending or processing too much; they’ll still be good, just more chewy.
We are aiming for a soft chewy yet crumbly cookie. The coconut sugar gives that sugar crystal texture; not much is used to achieve that effect but it does make a difference, however it is not raw and is optional.
After all the ingredients are processed, knead the dough in a mixing bowl, and add your chocolate chips. I used cacao nibs but you could certainly use your favorite chocolate chips. If you don’t know what cacao nibs are or if you want to know the difference between cacao and cocoa check out this article.
I take a little bit of dough, roll it into a dough ball, and push it down with a cup. You could also cover your cookie dough with plastic wrap; this prevents the dough from sticking to your rolling pin, roll out the dough and use a cookie cutter. You could also use a cookie press. Countless cookie preparation options!
All you do is pop these babies into the freezer for 20 minutes, and they’ll be ready to eat.
I highly recommend making ice cream sandwiches with these cookies too!
Raw Vegan Chocolate Chip Cookies
- 1 cup cashews
- 1 cup almond meal
- 1/4 cup cacao nibs; or chocolate chips
- 5 juicy medjool dates; **see notes
- 1 tbsp coconut sugar; *optional not raw
- 1/2 vanilla bean; or 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- Add in all of the ingredients, except the chocolate chips, and process until it resembles cookie dough. Don't over process and make nut butter.
- Hand mix in the chocolate chips or cacao nibs.
- Shape the cookies by either pressing into balls with you hands, using a cookie press, or using cookie cutters.
- Freeze for 20 minutes and refrigerate.
**If you don't have fresh juicy dates, soak your dates for 10-20 minutes.
*Coconut sugar gives a sweeter, more crumbly cookie. In most cookies you can distinguish a little bit of sugar crystal texture and so to make these raw vegan cookies more realistic I add a bit of coconut sugar. It also gives a nice almost brown sugar taste.
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Just made these and they’re delicious!!
So happy to hear! 🙂
these look so good! We have a raw cookie ice cream recipe too, except we use walnut butter in our dough recipe
Mhmm raw cookie ice cream sounds great!! Thanks for stopping by 🙂
Do you have nutritional information on these cookies? Protein, Saturated fat, Sugars, Calories per serving, Serving in grams?
Hi Wende, all the nutritional information for this recipe can be found here. http://www.yummly.co/#recipe/Raw-Vegan-Chocolate-Chip-Cookies-1349878
These biscuits are amazing
Thanks for sharing this recipe
Simple and delicious
You made my day
I’m so happy to hear you enjoyed them! Thanks for stopping by and leaving a line. 🙂
Oh wow, these look delicious! Raw cookies are fairly underrated, but often times I prefer them to their cooked counterparts. Awesome recipe!
Why thank you! I agree, raw cookies can be just as, if not more, enticing as baked cookies. Enjoy 🙂
These truly were delicious. Thank you!!
I’m so happy to hear! 🙂
These tasted good. I knew they would when I looked at the ingredients. (And a lot of people reference your recipes online when they create theirs — double confirmation.)
Sadly, although you said to be careful not to over-process and make nut butter cookies… that is, in fact, exactly what I promptly did. ;/
My telltale sign for when it’s time to stop processing is when the plastic begins to steam up. (My processor generates heat SO quickly.) Beyond that, my dough got SUUUUPER OILY, so I got no sugar crystals because of the warmth and — even after freezing and adding a bit more sugar — the oil.
I just doubled the chips and nibs for that crunch, and… will try another time. :}
I’m glad they at least tasted good 😉 If that happens again you might want to hand mix in a bit more almond flour to soak up the excess oil. I hope next time works out better for you, and if and when you want to replace your processor, I totally recommend this cheap beauty, I’ve owned a lot of food processors and this one did the best with raw cookies and such. http://amzn.to/2xCYGsW
I tried this funky recipe and just wondered if you had any guidance as far as how long to process the mixture? i dont know if i simply didnt process long enough or if my food process just doesnt havent enough gumption to get it done
I did succeed in making some yummy cookies but it was hard work dealing with my rather crumbly mixture which never really started to look like dough. does it just take a good long while in the processor to reach this stage?
excellent recipe all the same, and my tuppence worth would be to recommend chopping up a 70% coco solids choc bar for the chips, thats what i did and the yummy intensity was a real treat! store-bought chocolate chips always taste a bit sad to me.
I think you’re right on, you can try processing for longer until the oils start to release from the nuts, or if you’ve been processing for more than 5 minutes and it’s still not forming dough, you can bet your food processor isn’t strong or sharp enough. I have found that if the blades on your food processor are not serrated, it doesn’t quite do the job well. Unfortunately if the food processor blades aren’t sharp enough the cookies will turn out a bit grainy. However you can still make the cookie dough stick together by either adding a tiny bit of water, or oil of choice.If you have a blender, I would blend the nuts separately until it turns to flour, then the dates by themselves with a bit of water until it turns to paste. Then throw it all in the food processor. Hope this helps, and I’ll definitely try a chocolate bar next time.
Can I substitute something else for the cashews?
Hi Noelle! Macadamia nuts, walnuts or pecans would be my choice substitute but will yield different flavor and texture. If the nuts make the cookies too oily add a bit more almond flour. Hope it works out well for you!
I made them today, they are sitting in the freezer, I can’t wait to try one. My only comment is, I only read the recipe box, not the other info. Recipe says to put all ingredients in at one time, which is what I did. However, I wondered why my dough wasn’t tan like pic. I went to top & read the rest of article, which says to hand mix in the chocolate chips. Now I will know to do that next time.
I’m sorry for the confusion, I will fix the recipe right now. I hope they still turned out delicious! Thank you for bringing it to my attention!
How long would these last outside the fridge? I’m looking for backpacking foods.
Hi Miranda, sorry for the delay in response. They’ll last about 2-3 days, they’ll just be soft if left out of the fridge, so I would make them into balls instead so they don’t break apart. Enjoy!
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