Ingredients
Equipment
Method
- Start by adding the rolled oats and cashews to your food processor. Pulse them together until they are finely ground. You want a flour-like consistency that will hold together nicely once combined with the other ingredients. Don’t rush through this step; a fine texture is essential for the perfect cookie.
- Next, add in the rest of your ingredients: medjool dates, coconut oil, pure maple syrup, vanilla extract, cinnamon, and sea salt. Process everything until a dough forms. You may need to stop and scrape down the sides of the bowl to ensure all ingredients are well mixed.
- If you find that the dough is too wet, it’s okay! Just add a few tablespoons of rolled oats to soak up the excess moisture. Continue processing until the dough is sticky but manageable.
- Once your dough is ready, it’s time to shape your cookies. Use your hands to roll the dough into balls, roughly the size of a tablespoon. Place each ball on a sheet of parchment paper. This step is crucial to prevent sticking, and it makes for easy cleanup later!
- Now, take a fork and flatten each cookie slightly. You can dip the fork in some cinnamon beforehand if you want to add a little extra flavor on top. The flattened shape gives them that traditional snickerdoodle look.
- After all cookies are shaped, pop them in the refrigerator for about 10 to 15 minutes to firm up. This chilling period helps them set, making them easier to handle later.
- Once chilled, your No Bake Snickerdoodle Cookies are ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week. Trust me, they won’t last long!
Notes
You can chill the dough for about 15 to 30 minutes before rolling them into balls if they aren't rolling well.