This cookie recipe is too good to be true. If you happen to be craving cookies that remind you of the dawn of summer even though it’s only 10 degrees and pouring outside… then these are for you! They require minimal effort and time, it’s only a matter of blending the cashews into a coarse meal and combining them with the rest of the ingredients and voilà, you’re finished. Once the cookies have been formed, you just need to pop them into the freezer for about 20 minutes and they’ll be ready to eat.
My favorite thing about these cookies is how customizable they are. You can truly add anything to it and they’ll taste great: chocolate chips, cacao nibs, raisins, goji berries, mulberries, or any other dried fruit – go wild! You can even add fresh fruit to it as long as the water content of the fruit isn’t too high so that it doesn’t throw off the liquid ingredient to dry ingredient ratio, thus the solidity of the cookie.
I like to pair these cookies with my Strawberry Mylk, but of course they’re also great on their own as a snack or dessert!
I hope you enjoy these cookies. I would love to see what your creations look like so don’t forget to tag #cocosgreendeli on instagram if you do!
No-Bake Strawberry Vanilla Cashew Cookies
These easy No-Bake Strawberry Vanilla Cashew Cookies take only 5 minutes to whip up (a little more to harden) and taste sweet and fresh, leaving you satisfied without any heaviness to your stomach!
1 cup cashews
1/4 cup coconut oil or cacao butter, melted
1 tablespoon vanilla
3 tablespoons agave syrup
1/4 freeze-dried strawberries or raspberries
optional add-ins: chia seeds, chocolate chips, cacao nibs, goji berries, mulberries, any other dried fruit!
Blend the cashews in a blender for a few seconds until it’s turned into course meal with a couple bigger chunks.
In a bowl combine the coconut oil/cacao butter, vanilla, and agave syrup and add the cashew meal to the mix. Mix until well combined and add the strawberries.
Using a cookie scoop or a spoon transfer little balls of the cookie mixture onto a baking sheet. You might have to press down on it a little bit from the top and the sides in order to get it to stick together at first. Now put the cookies into the freezer to set for at least 20 minutes. Once they’ve hardened you can store them in the fridge or in the freezer, depending on the bite you prefer in your cookies (I like the freezer ones more).
The coconut oil and cacao butter can be used interchangeably in the recipe; the coconut oil giving a more neutral flavor to the cookie and the cacao butter a hint of chocolate.
This is a very flexible recipe in terms of the add-ins! You could add almost anything to it – even fresh strawberries and raspberries (although these cookies will definitely need to be kept in the freezer as fresh fruits add more moisture to the cookies)