Moist & Chewy Cashew Coconut Chocolate Chip Cookies Recipe (4 Ingredients, 20 Minutes) Cookies Desserts Snacks Breakfast Gluten-free Low Sodium Recipes Budget Recipes

I cook and bake a lot and often, especially with sweets. My disciplined husband usually eats just one and asks me to share them with friends and family. This moist and chewy cashew coconut chocolate chip cookie recipe warranted a text where he declared, "Babe, the cookies are off the chart delicious!"

I think a few things make these cookies pure magic. These moist and chewy cookies are so easy and fast to make, they are wonderfully versatile being gluten-free, dairy-free and easily could be vegan with one ingredient swap. And, of course, magic as they will disappear out of your house because they are irresistibly delicious!

To make these low-sodium cookies, you need just four simple ingredients: cashews, unsweetened shredded coconut, sweetened condensed milk and chocolate chips. The cookies mix up in one bowl and bake up in about eight to 10 minutes. So quick and easy! Plus, check out the health benefits of cashews, the health benefits of coconut and the health benefits of chocolate. There's even some protein, too. 

These scrumptious cookies are the perfect sweet snack anytime, or you can serve them for dessert after dinner. You may be getting a text from your friends and family about how good they are, too!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes 
Total Time: 18 to 20 minutes
Servings: 14

Ingredients

• 2 cups chopped raw cashews
• 2 cups unsweetened coconut flakes
• 1/2 cup sweetened condensed milk
• 1 cup chocolate chips (dark, semisweet or milk chocolate)

Here's how to make it: 

• Combine all the ingredients in a medium mixing bowl using a spoon or spatula. (You can use regular, oat or coconut sweetened condensed milk. For vegan cookies, use oat or coconut. You can try this recipe with almonds, pecans or walnuts, too.)
• Mix well to combine into a batter.
• Drop batter by large spoonfuls onto a parchment paper-lined baking sheet. (I put six cookies per large sheet. There wasn't a lot of spread of this batter.)
• Bake in a preheated 350-degree F oven for 8 to 10 minutes, or until browned to your liking.
   
• Remove to a cooling rack and allow to cool before serving. Store the cookies in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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