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!
- 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.
- You can make your own almond meal by processing almonds in a food processor for about a minute. It only takes about 10 seconds if done in a vitamix.
- **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.