Cashew Oat Cookies (Dairy and Gluten Free)

Sweetened with honey and with a chewy texture, these gluten-free cashew oatmeal cookies make for a healthy snack or light dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Cooling time 15

Total Time 40

Servings Cookies

Calories 274kcal

Preheat the oven to 350 degrees F
In a small bowl, mix together all the dry ingredients, including the chocolatec hips.
Melt the coconut oil and add in the liquid ingredients one by one. Mix until combined only, do not overmix.
Use a trigger scoop to portion the cookie dough onto a lined piece of parchment paper then, press them down slightly with a fork.
Bake the cookies for 15 minutes until the edges are firming up. The centers will be soft and that's okay.
Remove them from the oven and let them cool on the pan before removing them with a silicone spatula.

Don’t overmix the batter; mix until just combined. Overmixed cookie batter leads to dry cookies.

Use either a silicone cookie sheet or line your baking sheet with parchment paper; otherwise, the cookies will stick after baking.

Let them cool fully on the pan before you move them, as they’re pretty delicate when warm.

Store cashew oatmeal cookies in an airtight container for 3-5 days on the counter.