Cookies for You (and for the Vegans in Your Life), The Recipe

Savory and sweet, these cookies are a nothing to feel guilty about. Sarah says that "These are good hot, better cool, and even better the next day!" Enjoy!

Sarah Warner's Vegan Pistachio and Chocolate Chip Cookies

Preheat oven to 350.

Combine in a food processor and grind into a coarse/fine meal:
1 cup raw, shelled, unsalted pistachios
4 T arrowroot
1/2 t cardamom
1 t cinnamon
pinch of cloves
1 t baking soda
1/2 t sea salt

Add:
4 T coconut oil
2 T agave nectar
1 t vanilla
8 large, pitted dates
and continue to grind until the mixture holds together like a dough

Remove the dough to a small bowl and stir in:
1/4 cup roughly chopped pistachios
as many chocolate chips as the dough will hold (about 1/2 cup)

Form into one inch spheres, then flatten these spheres to discs approximately two inches in diameter. (A little coconut oil on your hands will keep this from being such a sticky proposition.)

Place on a cookie sheet greased with coconut oil and bake for about ten minutes, until lightly browned on the outside.

Allow to cool briefly before transferring to a wire cooling rack.