No Bake Snickerdoodle Cookies
These No Bake Snickerdoodle Cookies are quick, delicious, and perfectly spiced! A wholesome treat with no oven needed, packed with dates, cashews, and cinnamon flavor.
Equipment
- Food Processor
- Mixing Bowl
- Measuring cups and spoons
- Baking sheet or plate
Ingredients
- 1 1/4 cups raw cashews
- 3/4 cup rolled oats gluten-free or regular
- 6-8 medjool dates pitted
- 1 tablespoon coconut oil melted
- 2 teaspoons pure maple syrup optional
- 1 teaspoon vanilla extract
- 2-3 teaspoons cinnamon
- 1/8 teaspoon sea salt
Instructions
- Gather all ingredients. Soak medjool dates in warm water for 10 minutes if they are hard to soften.
- In a food processor, pulse raw cashews and rolled oats until they form a fine crumb, being careful not to powder them.
- Add pitted medjool dates, melted coconut oil, vanilla extract, and maple syrup (if using) to the processor. Blend until the mixture is well combined and begins to clump.
- Add cinnamon and sea salt, then pulse again until flavors are evenly distributed. Taste and adjust sweetness if desired.
- Scoop tablespoon-sized portions and roll into balls. Place on a baking sheet or plate. Optionally, roll in additional cinnamon.
- Refrigerate cookies for at least 30 minutes to set before serving.
Notes
- Store cookies in an airtight container in the fridge for up to one week.
- Freeze cookies for up to three months using parchment layers to prevent sticking.
- Substitute cashews with almonds, walnuts, or pecans for different nut flavors.
- Use dried figs or raisins if medjool dates are unavailable, adjusting sweetness accordingly.
- For a nut-free version, replace cashews with sunflower or pumpkin seeds.