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Whip Up these Wonderful Gluten-Free Cashew Cookies Today

written & photographed by Jane Grueber

To finish off September is Eat More Plant-Based Foods Month, here is a simple recipe for delicious cashew cookies. These can be whipped up in no time flat and ready for the cookie jar, a potluck or as a gift for someone special.


2 cups raw cashews

1 cup rolled oats (gluten free)

1 teaspoon cinnamon

1/3 cup maple syrup

1/2 cup water

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

Small jar of unsweetened jam

How To

  1. Preheat oven to 375 degrees F.
  2. Grind the raw cashews and rolled oats together in a food processor for a few minutes.
  3. Pour mixture into a large bowl and add the remaining ingredients, except the jam.
  4. Mix all the ingredients together.
  5. Form 24 round balls and place on a parchment paper lined or lightly oiled cookie sheet.
  6. With your thumb, form a small well in the center of each ball.
  7. Place a small amount of jam in each well.
  8. Bake for 15 minutes at 375 degrees F.
  9. Allow cookies to cool before removing them from the cookie sheet.

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