By Katja Lierhaus ’16
These vegan cookies are incredibly flavorful and take only about 15 minutes of prep work with no baking required. The cookie base consists of oats and cashews with a creamy undertone. To complement the nuttiness of the cookie, the berry jam is fresh and delivers the right amount of fruitiness. These cookies are actually quite healthy, and so delicious that you just may eat the whole batch and not feel an ounce of guilt! This recipe makes 12 cookies, plus extra jam to fill two small mason jars.
¾ cups cashews
¾ cups rolled oats
2 tbl coconut oil
¼ tsp vanilla extract
2/3 cup fresh berries (raspberries, blueberries, etc.)
½ cup water
3 tbl chia seeds
½ cup dates
For the cookies-
Grind the cashews, coconut oil, and vanilla extract in a processor or blender until it forms a thick butter. Add the oats and the dates and pulse until it begins to stick together. Form into thumbprint cookies on wax paper and place in the fridge for at least an hour.
For the berry jam-
Add 2 tbl chia seeds to the water. Wait 10-15 minutes or until a thick, gelatinous consistency is achieved. Separately in a food processor or blender, blend the berries and the dates together until thoroughly combined. Add the remaining 1tbl of chia seeds and blend. Mix the water + chia gelatinous mixture with the blended berries and fill the cookies in with the jam.
Can keep in the refrigerator for up to three days.
(adapted from thisrawsomeveganlife.com)
2 thoughts on “Vegan Cashew Thumbprint Cookies with Berry Chia Jam”
Can I add in some slivered pistachios?