These cookies are becoming more addictive than traditional chocolate chip cookies around here! I am known for my chocolate chip cookies (actually, my daughter passed me and is now the family's cookie queen all the way around) but we are eating better and watching our fat, calories and nutrtional needs.
So far, every single person who tried them went wild over them except my husband. He said the texture wasn't right for him. It sure was for the 11 others, ages 2 to 43!
Ice Box Chocolate Chip Cookies from: Going Raw by Judita Wignall
1 1/2 cups cashews
2/3 cups Medjool dates
3 T. almond butter (I made mine in the Blendtec)
1/8 t. sea salt (optional)
3/4 cup chocolate chips (the first time, we used regular semi-sweet chocolate chips and the next time, we used mini semi-sweet chocolate chips)
1. In a food processor, grind the cashews into a flour.
2. Add the dates (without the seeds), almond butter, and sea salt and process until it sticks. (I added some coconut oil to make it easier to work with). Use a spatula to scrape down the sides as needed.
3. Transfer to a bowl and mix in the chocolate chips with a spatula or your hands. If you're not using tempered chocolate, add the chips after you roll out the dough or they will melt.
4. Roll the dough with a rolling pin on a nonstick sheet or patchment paper, making the dough about 3/8 inch (1 cm) thick.
5. Cut out with cookie cutter and freeze. These are best served frozen. (Note: some of us loved them not frozen as well as frozen!)