September 21, 2018 6 Comments
Life gets busy so it’s nice to have some grab-and-go snacks on hand. The only problem? Pre-made snacks are usually packed with sugar, oil, and unhealthy preservatives. When the calendar starts filling up, I make a few batches of these super simple, filling whole food plant-based nutty cookies to slip into my bag for emergency snacking. No refined sugar, no added oil… just hearty delicious goodness.
Bonus: this vegan cookie dough can be eaten raw! Just form it into small balls for a quick energy snack or on the go.
Prep Time: 5 minutes
Cook Time: 10-15 minutes, or until golden brown
Servings: 6 cookies
1 cup of pecans
1 cup of walnuts
12-15 dates, pitted
a dash of sea salt
a spritz of lemon juice
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.
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