Prep Time 10 minutes
Preheat oven to 350 degrees or air fryer
1 1/2 cups raw Walnuts or Pecans
1 cup pitted Dates
1 Tbs. Chia Seeds
1/4 tsp. salt (I love this flaky sea salt esp. for cooking videos)
1/2 tsp. baking soda
1 tsp. vanilla extract (I love this one, it’s all natural & it’s a big bottle as compared to the small bottles at the grocery stores)
3 Tbs. water
1 tsp. apple cider vinegar
Options: unsweetened shredded coconut
Put walnuts and dates in food processor using S blade. Blend. Add remaining ingredients – except chocolate chips. Pulse. Fold in chocolate chips or pulse. Using a cookie scoop sprayed with coconut non stick spray (key to uniform cookies) on pan lined with parchment paper (for easy clean up). Flatten with fork sprayed with non stick spray. If using coconut flakes, sprinkle on top. Bake 12 min. 350 degrees. Cool on rack. Store in airtight glass container.
*If using an air fryer, bake 10-12 min. 350 degrees.