I keep seeing all types of posts on holiday cookies. Seeing I have not mastered the skill of gluten free plant based baking I go the raw route for my treats.
I was working with minimal ingredients due to not going food shopping yet, so I just threw stuff together and hoped for the best.
I have some food sensitivities so I omit certain ingredients that could over stimulate me. So for I use dates and coconut sugar for most of my recipes.
Onto the recipe!
Ingredients for sugar cookies:
1 cup cashews
1/3 cup unsweetened shredded coconut
1/4 cup coconut sugar
1 large soft medjool date
1/4 teaspoon vanilla extract
Ingredients for chocolate:
1 heaping tablespoon cacao powder
1/4 cup coconut oil
1/4 cup date syrup – blend 6 soft medjool dates with water ( can use maple syrup or other liquid syrup )
Directions for cookies:
Add all the ingredients to food processor and blend until dough is sticky. Don’t over blend. Form into cookies and set in the fridge while you make the chocolate.
Directions for the chocolate:
Add all the ingredients to high speed blender and blend until well combined. If chocolate is too thick you can add a bit of water to blend.
Take the cookies out of the fridge and dip into chocolate, sprinkle with shredded coconut. Then refrigerate for chocolate to harden. Fyi I accidentally dropped an entire cookie into the chocolate and it got entirely covered. Was a pretty amazing accident, so feel free to cover entire cookie in the chocolate. I also had leftover chocolate frosting so I’ve been snacking on it all day. Quite good!