I made these cookies from scratch, being like "okay let's throw in a little of this.. and some of this...okay now blend! Does this even work? Lemme taste.." and then, I was BLOWN AWAY. I rolled the dough out and stuck it in the freezer for some time and later, I gave it to my flatmate to try. According to his facial expression and how he quickly grabbed another one, I could guess what he was about to say, but I did not expect it to be that praising: "This is among my top 3 eats of the year!" , he said.

Yup, you can tell why I'm REALLY proud to share this one with you.

So, I encourage you to play around with different foods, try new things out and do not be afraid to fail! It happens. But afterwards, we're stronger (and smarter) to do things differently next time. This applies to so much more in life ;)

These cookies taste great when you store them in the fridge. However, if you'd like them to be a little more dense (and cold), store the cookies in your freezer and eat them a minute after taking them out.

Alright, here we go!


aka: No Bake Vegan Chocolate Chip Cookies

makes about 12 2" squares 


  • 1/2 heaped cup macadamias, salted & roasted (without oil) 
  • 1/4 cup oats 
  • 1/2 cup dates
  • 1 tbsp rice malt syrup 
  • 3-4 drops strong vanilla essence (or more depending on your vanilla)
  • 2 pieces dark vegan chocolate


  1. Place the macadamias in a sieve and rinse in cold water until the salt has completely washed of. Shake your sieve a few times to drain the nuts. 
  2. Place macadamias, oats, dates, vanilla & syrup in a food processor and pulse a few times until you can let it blend for 30 seconds or until it starts to stick together. Depending on the chewiness of your dates (it that even a word?), you might have to add a splash of water or rice malt syrup. 
  3. Chop up the chocolate and knead the pieces in the dough using your hands. 
  4. Place the dough on a clean surface (like a big plate) and press down into a rectangular shape. 
  5. Let it sit in the freezer for 1-2 hours until you can slice it into 2" squares. 
  6. Store in the fridge or freezer (see notes above). 
  7. ENJOY (and try not to eat them all at once... I challenge you!). 

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