Who doesn’t love a good Chocolate Chip Cookie? The problem for me is that I can never stop at just one. When most people think of typical American food they may think of BBQ’s and warm Apple Pie. Well I think of Chocolate Chip cookies fresh from the oven. There is just something so comforting about a warm, gooey cookie that reminds me of home….
A few years ago my sister and I traveled to Costa Rica for vacation. After spending some time roughing it in beach bungalows, the last night of our trip we ended up changing our reservations to a different hotel…. The Doubletree. Ha. Just for the American Chocolate Chip Cookie. YUM.
Ok. So these are not your typical sugar-laden cookies.
But they taste amazing nonetheless.
Made with cashews, dates, and dark chocolate, they will satisfy that sweet tooth, and give you energy to get through that exhausting day!
They are made with My Cookie Dough Dip as the base with the addition of a few ingredients.
Vegan Chocolate Chip Cookie Bars
2 Cups Raw Cashews or Cashew Butter
1/2 C. Nutiva Coconut Manna or Unsweetened Shredded Coconut
4 T. Nutiva Coconut Oil
1 T. Vanilla
3 T. Ground Flax Seed
1 C. Pitted Dates Soaked and then roughly chopped
2 t. Sea Salt
2 T. Almond Milk
2 C. Oat Flour {I use GF oats and then grind in Vitamix to rough texture}
1/2 C. Dark Chocolate Chopped {or Enjoy Life Vegan Chocolate Chips}
Get Cookie Bar Eating… {I mean making}.
Blend Cashews into a fine powder not quite as fine as flour {I used a Vitamix…. if you don’t have one use a food processor}. Spoon into large Bowl. Place all remaining ingredients {except for oats and chocolate chips} into food processor, blend well. Gently stir in cashews a little at a time. Gently add in Oat Flour and Chocolate. Stir until well combined. I used dark chocolate pieces and roughly chopped them in the Vitamix.
Press ingredients into 8 by 8 baking dish. Chill for 30 min. Cut into squares. Store in Fridge for optimum freshness.