vegan cashew nibble cookies

What other excuse do you need to make these cookies other than they basically taste like warm, raw cookie dough?! Make them. Right now.

These cookies are from The I <3 Trader Joe’s Vegetarian Cookbook by Kris Peters. It’s full of recipes that use products from Trader Joe’s. Since we’re all on corona-craze, there is literally no baking powder to be found on any grocery store shelves. So I improvised (aka I begged google to give me an alternative solution.)
Apparently, if you don’t have baking powder, you can create a substitute with baking soda and vinegar. Who knew?! How accurate is this substitute exactly? I don’t know, but these cookies turned out addicting, so I think it worked out alright. So if you find yourself in the same position, you can substitute 1/4 tsp baking soda and 1/2 tsp vinegar for each 1 tsp of baking powder in a recipe. BUT this isn’t an exact substitution, because while baking powder is basically baking soda plus an acid, there are a lot of other factors at play. Confused? Check out Alton Brown’s video that explains the difference between baking soda and baking powder.

Also, I thought I was totally improving my baking skills when I was taking notes on how the recipe turned out and I was like, hmm, I bet it’d be even better if you used mini chocolate chips in these cookies, because normal-size chocolate chips are a bit too overbearing for this tiny nibbles. But then I read the recipe again, and of course, it said CHOPPED chocolate chips. Somehow I missed that when I was baking them lol. Oh well, they still turned out good. And I tried. :p

vegan cashew nibble cookies
from The I <3 Trader Joe’s Vegetarian Cookbook by Kris Peters.


– 1 cup Trader Joe’s Raw Whole Cashews
– 5 Trader Joe’s Fancy Medjool Dates
– 1 cup unbleached all-purpose flour [I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Blend]
– 2 Tbsp Trader Joe’s Organic Evaporated Cane Juice Sugar
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 Tbsp mild oil
– 2 Tbsp Trader Joe’s Organic Blue Agave Sweetener
– 1/4 tsp vanilla extract
– 1/4 to 1/3 chopped semi-sweet chocolate chips


– In two small bowls, soak the cashews and the dates separately in warm water for ~ 1 hour.
– In a mixing bowl, combine the flour, sugar, baking powder and salt.
– Preheat the oven to 325 F and line a baking sheet with parchment paper.
– Drain the cashews and blend in a food processor for ~ 1 or 2 minutes, until it becomes crumbly.
– Drain the dates and add them to the cashews and blend in the food processor until it becomes a paste.
– Add the oil, agave and vanilla to the dates & cashews. Pulse until it’s all mixed together.
– Add the flour mixture in two batches, until a soft dough forms.
– Scoop the dough into the mixing bowl and fold in the chopped chocolate chips.
– Round the dough into ~ 1 tsp balls on the baking sheet. Set each dough ball at least 1/2 inch apart. Press down the top of each cookie with the back of a spoon to flatten them a bit.
– Bake until golden brown, ~ 8 min.
– Let cool for at least ~ 5 min.
– Enjoy! πŸ˜€

3 Replies to “vegan cashew nibble cookies”

what do you think? :)

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