5-Ingredient Blender Cookies (gluten-free)

My blender owes me nothing, it has been through a lot in the last few years. Recently I've been terrified it's on its last leg, but we're still hanging in there. Every morning smoothie, weekly batch of hummus or pesto, and nut butters wouldn't be possible without it.

This fairly simple recipe comes together super quickly. If you're in a rush to make something sweet, these we're baked and dishes done in less than 20 minutes.

These cookies can also be rolled into raw energy balls if you don't feel like baking them, in essence it's just like cookie dough when left raw.

Ingredients

• 1 cup sprouted cashews

• 1/2 cup coconut flakes

• 1/3 cup sprouted rolled oats

• 2 tablespoons raw honey or maple syrup

• 1 teaspoon vanilla extract

• optional: 1/4 teaspoon celtic sea salt

Method

Blend coconut flakes and rolled oats into smaller pieces. The ideal texture is just before it would become a flour. Add this to a small bowl.

Throw cashews, vanilla, and coconut nectar into the blender. Blend until a stiff nut butter (not runny, this would make the cookies too oily when baked) forms. Depending on the power and size of your blender this can take anywhere from 2 - 5 minutes.

Add cashew butter to bowl with coconut and oats. Start mixing with a firm spatula or your hands until everything is evenly incorporated.

If baking these cookies, preheat oven to 350°F and line a baking sheet. Using a tablespoon scoop, portion cookies out onto the baking sheet. Sprinkle with additional coconut flakes, bake for 8 minutes.

If leaving raw, roll between your hands into balls. Store in refrigerator or freezer.