I came across a recipe I developed a year ago and realized I never published it. With the holidays upon us and everyone in a cookie mood, now feels like the perfect time. These no-bake Snickerdoodle cookies are more like a Larabar pressed into cookie form—and that change makes all the difference. They feel like a treat but provide steady fuel, not a quick sugar high followed by a crash. Hearty oats, cashews, no refined sugar, and warming cinnamon keep you energized while satisfying a sweet craving. That’s a win-win.
Snickerdoodles are often overlooked, rarely the first cookie chosen at a tray. Flashy iced cookies and candy-filled treats usually grab the spotlight, while cinnamon-coated cookies sit quietly, hoping they won’t go stale before someone notices them. Don’t let that happen to these—they deserve attention.
And a quick note about choices: if you opt for a version made with refined sugar and flour, don’t beat yourself up. The holiday season is not the time for guilt over every indulgence. Guilt rarely leads to good outcomes; it strips away enjoyment and mindfulness. If you decide to enjoy a cookie, savor it. If you end up having three, make sure you allow yourself to enjoy each bite without mental commentary about punishment or “making up for it.” If guilt is what you feel while eating a treat, you miss the pleasure of the moment. So choose presence instead: savor and enjoy, whatever your choice.
No Bake Snickerdoodle Cookies
Ingredients
- 1 1/4 c raw cashews
- 3/4 c rolled oats, gluten free or regular
- 6-8 medjool dates, pitted
- 1 T coconut oil, melted
- 2 tsp pure maple syrup, optional
- 1 tsp vanilla extract
- 2-3 tsp cinnamon
- 1/8 tsp sea salt
Instructions
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In a food processor, pulse the oats and cashews until very fine.
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Add the dates, coconut oil, maple syrup (if using), vanilla, cinnamon, and sea salt. Process until the mixture comes together into a dough.
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If the mixture seems too wet or sticky, add a few tablespoons of oats to absorb excess oil and achieve a firmer texture.
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Roll the dough into balls and place them on a parchment-lined tray.
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Flatten each ball with a fork. For extra cinnamon flavor, dip the fork in cinnamon before pressing.
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Chill the cookies for 10–15 minutes before serving to firm them up.
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Store leftovers in the refrigerator for up to one week.
Notes
Did you enjoy this recipe? Have a question?Leave a comment below!
