Since tonight marks the half-way point for avoiding hametz, I thought I’d share my favorite kosher for Passover, raw, vegan chocolate chip cookies. The recipe is from Going Raw by Judita Wignall, which was my first raw food cookbook* and is still my hands-down favorite. (Seriously, every recipe in this book is delicious!) The tough part of making these for Passover is finding kosher for Passover almond butter.

And, viola!

1.5 cups cashews

2/3 cup Medjool dates

3 T almond butter

1/8 t sea salt

1/4 c. chocolate chips (use cocoa nibs for vegan)

Grind the cashews into a flour in a food processor. Add the other ingredients (except for the chocolate chips) until the mixture forms a dough. Transfer to a bowl and stir in the chocolate chips. You can roll the dough and use a cookie cutter but I just form the cookies by hand. Then freeze! It takes only about 15 minutes to make them.

These cookies are going to get me through the second half of the week without feeling deprived.

*And anyone who knows me will immediately recognize this as high praise because I do NOT like to cook!