I work with a few gluten-free folks, so when I bring in treats, I try to include them by making something gluten-free. It’s funny how in my mind, if it’s gluten-free it’s not going to be as good as whatever else I bring.
This recipe is not only gluten-free, it’s vegan (if you use the right kind of chocolate chips) and has no processed sugar. For me that’s three strikes, but it sounded simple and you can make a small batch, so I decided it was worth a try.
This recipe is so easy, and I have to admit I was wrong. “Healthier” doesn’t have to be less tasty. I love cashews, and that flavor comes through, along with the sweetness I want in a cookie. No baking to heat up the kitchen, and you can make them with the blender.
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- ⅔ C cashews (I used regular roasted cashews, but you could use raw)
- ⅓ C oatmeal (if you need them to be gluten-free, just check the packaging on your oatmeal- they aren’t all gluten-free)
- 2-3T light agave
- 1t vanilla extract
- ⅛ t salt
- ¼ C mini semi-sweet chocolate chips
- Put cashews and oatmeal in blended or food processor and blend until a fine powder. (Don’t overmix or they will turn into a paste).
- Pour into a bowl and add agave, vanilla, salt and chocolate chips. Mix until clumps begin to form. If it won’t stick together, add a little more agave.
- Scoop by rounded teaspoons and pack together into bite-sized balls
- If they are too sticky, refrigerate or place in freezer for a few minutes.