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5 from 1 vote

No Bake Snickerdoodle Cookies

Prep Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Servings: 12 cookies
Author: Lorie Yarro


  • 1 ¼ c raw cashews
  • ¾ c rolled oats gluten free or regular
  • 6-8 medjool dates pitted
  • 1 T coconut oil melted
  • 2 tsp pure maple syrup optional
  • 1 tsp vanilla extract
  • 2-3 tsp cinnamon
  • tsp sea salt


  • 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.


You can chill the dough for about 15-30 minutes before rolling them into balls if they aren't rolling well.