Cashew Chocolate Chip Cookie Dough
I was known in college as “Mama Ridge.” This was probably in part due to the fact that I made chocolate chip cookies nearly every day. I try to avoid gluten and dairy as much as possible so to be honest, I have probably made chocolate chip cookies once or twice in the last three years. One of these days, I’ll master the gooey, gluten free and dairy free chocolate chip batch. For now, at least I have this dough. The dough was always my favorite part anyway. I was sort of shocked at how much it tasted like the dough I’d been making my entire life!
Serves: about 2 cups
Hands-on time: 5 minutes
Total Time: 7 minutes
1 cup cashews, soaked for 1 – 2 hours and then drained
2 tsp vanilla extract
1 tsp maca powder (optional)
1/4 cup almond meal or flour (make your own here)
1 tbsp unsalted almond butter
1/4 tsp sea salt
3 tbsp + 1 tsp honey (You can also use rice malt syrup or 4-5 Medjool dates if you’re vegan or low sugar. Make sure they’re pitted and soaked in warm water for 10 minutes then drained)
1/4 cup cacao nibs (or dark chocolate chunks) (I get mine from Imlak’esh Organics. Use “RIDGE10” for 10 percent off)
- Mix all ingredients except cacao nibs in a food processor for about 2-3 minutes until creamy. It might get warm so let it cool for a few minutes before adding the nibs.
- Add cacao nibs and pulse 4-5 times, until they’re mixed in pretty well. You can also just stir them with a spoon.
- Refrigerate in a sealed container for 4-5 days or store in the freezer for 6 months. Take a spoonful when you’re craving some dough.