Weekends are made for drinking (smoothies) and baking. Baking cookies. Chocolate cookies with cream that is. And would you believe it, if I was to tell you that up until earlier this year, I have never baked cookies before?!? I KNOW!!! Shocking is the term you are looking for. And yes, we did have an oven back at home, just in case if you think of the reasons for such crime…
But it didn’t occur to me until now, that the first time I have baked cookies, was in January this year. Do not be under any illusion, my life was full of cookies and biscuits before that, I just never made them from scratch, mainly because I was too lazy, and why would I do such thing, when I can just buy them and save myself…errrmmmm…15 minutes.
So earlier this year, I have made the decision of changing my diet to more plant- based. Vegan substitutes, limiting my dairy intake to minimum, and cutting on refined sugars. As I was scrolling through Instagram, I have noticed that there are millions of accounts promoting vegan and plant- based lifestyle, and this is how it all started…
You know this moment of enlightenment, when you have discovered something so good, and you can hear angels singing in the background and your pupils dilate to a size of a one pound coin? Well, this is how I felt when I have discovered Marie from @ papaya_sunshine. I felt like a kid in a chocolate factory. The difference is, this chocolate factory is refined sugar free and stripped from any nasty ingredients that I can’t even pronounce (and it’s not because of my accent or because English is not my first language).
And so it started. First shy attempts in the kitchen, first time with variety of flours (I only heard of plain and wholemeal flour before, FOR REAL!) and first time of making sweets without use of refined sugar. And the results were flipping incredible!!! I can say with no shame, I ate my first batch of cookies before they even cooled down. Like A WHOLE BATCH. Not kidding, about 15 cookies were gone in about 10 minutes. No shame whatsoever.
So I knew, when I saw recipe for these chocolate cookies with cream made out of cashews, that I will have to share it so even more of the world will be able to experience this damn good nom. And speaking of cashew cream…HELLO HEAVEN! Smooth, creamy, sweet and sooooooooo good I almost cried with happiness. I remember when I made it first time (still, NO SHAME), I ate the whole thing straight from a jar, leaving enough to cover one muffin with it, which then disappeared within seconds anyway. I could not believe that cashews could be turned into something that good!!!
Chocolate cookies are always my number one for emergency midnight snacking. Chocolate cookies with cream are my number one for any time snacking. Crunchy and crumbly cookie with creamy, smooth and delicious cloud- like filling. YUMMO! I seriously recommend you to visit Marie’s Instagram @ papaya_sunshine account if you are like me and need your chocolate fix daily. Just get some tissues before doing so, as you will dribble a bit.
Even if cashew cream is not something that tickles your fancy (although, I can’t help, but feel sorry for you you poor bugger), these chocolate cookies are worth every single second of your time. And here’s the best bit about them. 15 minutes to be ready! 15 minutes is all there is between you and cookie utopia. Think about it, what else you could possibly be spending these 15 minutes on if not these cookies?!? Cashew cream perhaps…:)
Every time I eat the last one of these beauties, I cry a bit inside, from happiness that I get to make a whole new batch again. Hope you will make them and love them as much as I do!
Also, the nutritional value is for chocolate cookies only and does not include cashew cream. Happy snacking guys!
Chocolate Cookies with Cashew Cream
- 1 cup spelt flour
- 1 tsp baking powder
- 60 g ground almonds
- 3-4 tbs raw cacao powder
- 1 tbs vanilla extract
- 1/3 cup coconut oil (melted and cooled)
- 1/3 cup date or maple syrup
- 1 1/4 cup soaked cashew nuts
- 3 tbs melted coconut oil
- 4 tbs maple syrup
- 1 1/2 tbs vanilla bean paste
- 1 tbs lemon juice
- 5-6 tbs water or nut milk to use during blending
- Blend all the ingredients together in a high powered blender, adding water in small amounts to help with blending, until creamy texture will form.
- Transfer into a jar and place in the freezer for about an hour.
- Take out, whip it a little bit more and put back into freezer for another 10 minutes.
- In a medium bowl, mix all dry ingredients together.
- In a separate bowl, mix together coconut oil, maple syrup and vanilla until well combined.
- Add wet mixture to dry and combine together.
- Scoop the mixture with your hands and form small balls, placing them on baking tray lined up with baking paper.
- Bake in the oven on 160 Celsius for about 8- 10 minutes.
- Allow to cool, spread cashew cream on one cookie and top with another.