Ingredients
Method
- Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seems dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.
- Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.
- If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge for up to 5 days.
Video
Notes
- For the best texture, ensure your Medjool dates are fresh and plump; if they seem dry, soak them in warm water for 10 minutes before processing.
- My first attempt with dry dates resulted in a crumbly dough, but adding an extra tablespoon of coconut oil and a splash of water brought it all together beautifully.
- Store these no-bake cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- My first attempt with dry dates resulted in a crumbly dough, but adding an extra tablespoon of coconut oil and a splash of water brought it all together beautifully.
- Store these no-bake cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.