- 1 cup (138 g) raw cashews
- Splash nondairy milk
- ½ banana, mashed
- ½ cup (41 g) oats
- 1/3 cup (74 g) coconut palm sugar or Sucanat
- ½ cup (90 g) vegan chocolate chips
- 1 flax egg or chia egg (mix 2 tablespoons ground flax or chia seeds with 3 tablespoons [45 mL] water, and refrigerate for a few minutes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Preheat the oven to 350°F (180°C. Line a cookie sheet with parchment paper.
- Process the cashews in a food processor until they are crushed. With the power still on, dribble in the nondairy milk to help soften the cashews. (They will lump together and become pastelike.)
- In a large bowl, combine the cashew mixture with all the remaining ingredients, stirring well. Gauge the consistency and taste to see if you want more or less chocolate, oats, or sugar.
- Spoon the mixture into small rounds on the prepared cookie sheet and slightly flatten them into discs (the batter will be sticky).
- Bake the cookies for 8 to 10 minutes. Remove them, let them cool, and then serve. (These cookies do not spread like regular cookies. Look for a slightly browned top to know that they are done. They will firm up once they are cool.)