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5
from 1 vote
No Bake Snickerdoodle Cookies
Prep Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
12
cookies
Author:
Lorie Yarro
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.