larabar - cookie, no bake, df, eggfree, sf, gf, vegan

By tinathorn

Ingredients

• 1/2 cup raw cashews, almonds or walnuts (or a combination)
• 1/2 cup gluten-free rolled oats
• 3/4 cup pitted soft medjool dates (roughly chopped after measuring, packed into a measuring cup)
• Pinch sea salt
• 3/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons vegan dark chocolate chips
• 1 tablespoon natural peanut butter
• 1 tablespoon agave nectar or pure maple syrup

Preparation

Step 1

In a food processor, combine the nuts, oats, dates, salt, vanilla, cocoa powder, chocolate chips, peanut butter, and maple syrup. Process until finely crumbled. Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres.

With wet hands, press the dough into an 8×4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm.

Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch x 1-inch cookie pieces.

These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months.