No Bake Chocolate Chip Cookies

DSC_3804No bake cookies are extremely easy to make and gobble up. They are made from nuts, dates, goji berries, golden flaxseed, vanilla powder and 90% Lindt chocolate. All you need is a food processor, a round or square pan and a small scone cutter. Store them in a lunch box in the fridge or freezer. 90% Lindt chocolate can be purchased in Tesco, Ireland and Woolworths, South Africa. Alternatively you can use 70% or 85% but 90% is the nicest, silkiest richest chocolate ever made. For the recipe I used Medjool dates but pitted dates will work fine too. This recipe is gluten-free and grain free. A great healthy alternative to processed treats and oozing with health benefits, such as:

  • Goji berries are a great alternative to raisins or dried cranberries. They contain high levels of vitamin C which will benefit your skin, immune system and eyesight. These berries belong to the same family as tomatoes, potatoes, peppers and eggplant.
  • Golden Flaxseed is an abundant source of EFA’s (essential fatty acids) Omega 3’s. They also contain vitamin E which is essential for radiant skin as it protects the skin from harmful free radicals. These little bombshells also contain B vitamins and are rich in potassium, manganese, calcium, iron, magnesium, zinc and selenium. These chewy seeds hold the cookies together and also work wonders for your digestion.Β 

What you will need:

1.5 cups Nut Mix (I used almonds, pumpkin seeds, brazil nuts and cashews)

5-6 Medjool Dates, remove stones and chop

4 tbsp. Goji Berries, soak for 20 minutes before using

1 tbsp. Golden Flaxseed

1 tsp. Vanilla Powder

4-5 squares 90% Lindt Chocolate, break into small pieces

The Execution:

  • Soak dates and goji berries in warm water for 20 minutes before beginning the process.
  • In the food processor add nut mix, vanilla powder, soaked dates/ goji berries and golden flaxseed. Pulse the mixture until it has a crumb like consistency. If the mixture looks dry add 4 tbsp. warm water until it holds together. You may need to add more. I added 4 tbsp. and it worked perfectly.
  • Break in chocolate pieces and blitz the mixture until combined.
  • Scoop the mixture into a round or square pan and flatten until it is leveled. Press down firmly to ensure it sticks together. Pop in freezer for 20 minutes.
  • Remove from freezer after 20 minutes, grab your scone cutter and cut out the cookies. As you can see from the image I used the smallest shape to make mini cookies. They will need to be stored in the fridge in an airtight container.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Real Food Rocks & Cookin’ Rolls x

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