Vegan Chocolate Chip, Raisin & Macadamia Nut Cookies

by | January 25, 2020

You’re hungry. Your kids are hungry. You live a busy life — we get it.

For those who like to have quick snacks on hand to avoid any hanger-related tantrums, there are plenty of awesome vegan recipes you can turn to.

Packed with nutritious ingredients, these cookies — from Sophia DeSantis of popular blog Veggies Don’t Bite — are a great, satiating snack option for parents and kiddos alike.

Vegan Chocolate Chip, Raisin & Macadamia Nut Cookies

Ingredients

Dry

Wet

Add ins

  • 1 cup chopped raisins
  • 1 cup chopped macadamia nuts
  • 1 cup dark chocolate pieces or vegan chocolate chips optional for sweeter cookie
vegan raisin chocolate cookies

Method

  1. Preheat oven to 350°F (180°C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside.
  2. Mix together the oats, flour, baking soda, nutritional yeast, cinnamon and salt, and set aside. Make sure you break up any clumps. A whisk should work well for this.
  3. Beat the coconut butter, date paste, molasses, flax eggs and vanilla in a large bowl using a stand or hand mixer.
  4. Using the paddle attachment on your stand mixer or a spoon, incoprorate dry ingredients one half at a time. Mix until just combined. Add in raisins, macadamia nuts, and chocolate chips if using. Mix together well.
  5. Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. Pat down flat with your fingers. You want them about 2 inches in diameter.
  6. Bake at 350°F (180°C) for 13-15 minutes or until they become golden brown at the edges. Cookies will harden a bit more as they cool.

Notes

  • This date paste recipe may make a little over one cup, depending on the size of the dates.
  • These cookies also keep well in the freezer. Make a big batch, and enjoy at will!

You can find this and other recipes from Sophia DeSantis on her blog, as well as through Instagram and Facebook.

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