No bake oatmeal cookies! I have been craving cookies like it’s no bodies business but haven’t had the time to create the kind of cookie I’ve been craving. Soft in the middle, crispy round the edges, laced with chocolate chips but of course. These no bake cookies are chewy, dense and super satisfying…and laced with chocolate chips as well as a little drizzle over the top for good measure.
I the no bake goodie queen…I just don’t like the anticipation of a baked good not turning out quite as intended! No bake sweet treats are so much easier to get right first time round!
These cookies are truly delicious…given a twist with the use of salted roast cashew nuts because if you don’t like salt and sweet together we can’t be friends. Or maybe we can, it just means once less person to share with. These cookies come together in mere minutes in your food processor. Going all out with a little melted chocolate drizzle just makes them look, taste and feel more complete…and of course chocolaty and in case you haven’t noticed from my recipes / Instastories and general demeanor, I’m a self confessed chocaholic. A trait which I embrace each and every single day.
No Bake Salted Cashew Chocolate Chip Oat CookiesPrint Recipe
- 150g cups roasted unsalted cashews
- 220g pitted medjool dates
- 45g coconut oil, melted
- 2 tsp vanilla extract
- 180g oats
- 2 tbsp (14g) milled chia seeds
- 80g mini dark chocolate chips
- 80g dark chocolate roughly chopped for drizzle
- Coarse sea salt for sprinkling if desired
Blend together cashews through chia seeds in food processor until well combined and no large chunks of dates remain. If the dough doesn’t hold together when pressed add 1 tbsp of coconut oil or warm water.
Stir in chocolate chips.
Roll into 15 balls.
Flatten in the palms of you hands and place on a baking tray lined with baking paper.
Melt chopped chocolate in the microwave using 30 second increments and stirring after each one. It should take approx. 1 minute 30 seconds.
Drizzle cookies with melted chocolate, sprinkle with a little coarse salt and allow to firm up in the fridge for an hour.
Store in the fridge for up 1 week in a seal tight container or freeze for up to one month.