Mangia Mangia, let’s eat! I’m missing Italy already! Holly from Petite Panettiere is an Italian baker with an endless passion for creating healthy desserts, including her gigantic vegan marbled black and white cookies that I simply can’t take my eyes off of. Her blog represents a petite collection of recipes rustically prepared without exact measurements, using whole foods and with diet and allergy-friendly adaptations. Throughout the years, she has adopted the way of her Italian lineage by using ‘a bit’ of this or ‘a touch’ of that to craft her recipes. I’m thrilled to have her on Vegan Miam sharing one of her amazing cookie recipes.
With a strong passion for delicious food and traveling, I heartily accepted the opportunity to share a recipe with the so very welcoming Rika and her delightful community.
As an Italian with a big appetite for all things sweet, I tend to always have at least one dessert in my kitchen at any one given time. I truly believe delicious desserts are one of the greatest things in life, and if it’s somewhat healthy, easy to whip up, and super tasty, all the greater it is.
These sweet and chewy chocolate chip cookies are flourless, gluten free, dairy free, soy free, and are thrown together with just six ingredients in the food processor.
Although we finished ours in under two days, these would be a lovely offering to share for a gathering in the company of dear family and friends. I sincerely hope you enjoy these delicious cookies as much as we do!
Chocolate Chip Cashew Cookies
makes about 2 dozen cookies
1¼ cups raw cashews
1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
1 Tablespoon vanilla extract
½ cup coconut sugar
2 teaspoons baking powder
½ cup vegan chocolate chips
1. Preheat oven to 350°F and line baking sheet with parchment paper or non-stick liner.
2. Prepare flax egg by combining grounded flax with water, set aside.
3. Process cashews in food processor until smooth and creamy (about 6-8 minutes).
4. Add flax egg, vanilla, sugar, and baking powder, process until thoroughly combined. Stir in chocolate chips.
5. Spoon by Tablespoonful onto prepared cookie sheet and bake 10-12 minutes in preheated oven. Remove from oven and allow to cool on cookie sheet 5 minutes.
Soak cashews 2-4 hours, rinse, and drain before processing
1¼ cups cashews can be replaced with 1 cup cashew butter, if you use cashew butter, you can skip the food processor and whip these up in a mixing bowl.
About Petite Panettiere
A gracious Italian with a fervor for making, gathering, wandering, laughing, and living. Embarking through life with the most charming and motivating USMC Combat Veteran with sublime cooking skills. Always earnest for new foods, new recipes, and new experiences in an attempt at living life to its grandest capacity. Dabbling in food, wood carving, half marathon-running, mountain hiking, beer drinking, animal loving, and life living. My greatest happiness is sourced from creating, sharing, welcoming, and gathering with beloved friends and family. Come on in, pull up a chair, and Mangia! Mangia!