Coconut Cashew Chocolate Chip Cookies

A delicious Coconut Cashew Chocolate Chip Cookie

These cookies came to light when I was driving home from work; craving a chocolate chip cookie. With no leftover cookie dough in the freezer, I decided to make cookies from scratch to satisfy my sweet tooth crave. With no sugar in the pantry, I used maple syrup as the staple of sweetness. After I got the dough to my liking, I saw a bag of raw cashews I bought at the airport last week. I chopped a few up and added them to the dough to give it crunch and texture. I was pleasantly surprised by how these cookies turned out. They were absolutely what I was craving for on that drive home. More of like, ‘Hit-the-Spot” feeling.

These cookies are slightly crunchy on the outside, and soft on the inside; ultimately = the perfect chocolate chip cookies (in my opinion). These cookies, or should I say ‘the quadruple ‘C’ cookies’ are super easy to make and the dough freezes nicely, which is super handy for those cookie-craving moments. I hope you all love these cookies!

Until next time friends, Namaste. ♥

A delicious Coconut Cashew Chocolate Chip CookieA delicious Coconut Cashew Chocolate Chip Cookie

5.0 from 1 reviews
Coconut Cashew Chocolate Chip Cookies
Prep time
Cook time
Total time
Naturally sweetened chocolate chip cookies mixed with cashews for crunch and texture! The perfect cookie to satisfy that sweet cookie crave!
Recipe type: Dessert
Cuisine: Vegan Cookies
Serves: 24 cookies
  • ¾ cup raw maple syrup (room temperature)
  • ½ cup coconut oil, melted (not hot)
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • ¼ cup raw unsalted cashews, coarsely chopped
  • ¼ cup dark chocolate, vegan-friendly, coarsely chopped
  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.
  2. Combine coconut oil, maple syrup, and vanilla in a medium-size bowl. Combine dry ingredients and then add half of the dry ingredients to the medium-size bowl.
  3. Take the remaining dry ingredients and toss the chopped cashews and chocolate until coated. Add to the medium-size bowl and combine, until a dough forms.
  4. Scoop out 1 tablespoon and place on the baking sheet, separating 1-1.5 inches apart.
  5. Bake for 10-12 minutes, or until slightly golden brown. Remove and let cool on cookie sheet for a few minutes, enjoy!


  • Jake

    Mmm, yummy.

  • Yesss! I am glad you love them! 🙂 🙂