No Bake Snickerdoodle Cookies
Servings: 12 cookies
Ingredients
- 1 ¼ c raw cashews
- ¾ c rolled oats gluten free or regular
- 6-8 medjool dates pitted
- 1 T coconut oil melted
- 2 teaspoon pure maple syrup optional
- 1 teaspoon vanilla extract
- 2-3 teaspoon cinnamon
- ⅛ teaspoon sea salt
Instructions
- In a food processor, process oats and cashews until very fine.
- Add all other ingredients and process until a dough forms.
- If it seems too wet, add several tablespoons of oats to soak up the oil.
- Roll into balls and line on parchment paper.
- Flatten with a fork (dipped in cinnamon if desired).
- Chill for about 10-15 minutes before serving.
- Store in the refrigerator for up to one week.
Notes
You can chill the dough for about 15-30 minutes before rolling them into balls if they aren't rolling well.