Sometimes I get that hunger.
And because I am forever trying to maintain my Nutritionist figure (insert laughs here) I tend not to keep a lot of junk in the pantry. SO when than hunger hits and I’m wanting a cookie, I might make a batch of THESE yummy cookies or THIS super simple microwave cookie.
AND THEN there are the days where *I can’t even* wait for a COOKIE to COOK.
In that situation, I need a no-cook cookie STAT or else I may do something insane…like go buy all of the gluten free (crappy) cookie stock at Meier and dunk them in approximately one gallon of almond milk.
Hypothetically speaking of course.
…
…
Okay, it’s happened once or twice.
My point is that I need a cookie shaped item that makes me feel like I am satisfying my carnal craving for cookies without cooking said cookies. This is my answer.
Three Ingredient No Bake Coconut Cashew Cookies
📌 PIN IT!
Because sometimes I don’t feel like baking and I bet you don’t either.
So you DO need an immersion blender to make these.
In a pinch, I’ve used a food processor but it takes longer to get it “doughy”.
Basically, I want it all.
These don’t really taste like a traditional cookie.
They taste like sweet, chunky cashew and coconut butter molded into a cookie shape and rolled in more coconut.
This recipe ALSO makes a really small batch if you want to minimize your portions!
Three Ingredient No Bake Coconut Cashew Cookies
Cookies but without the cooking!
Ingredients
- 1 cup Raw or Roasted Cashews
- 3 tbsp Unsweetened Shredded Coconut
- 2 tbsp Truvia no calorie sweetener *or your favorite granulated sweetener*
- Extra coconut to roll, optional
Instructions
- In a food processor or in an immersion blender cup, combine all ingredients.
- Pulse and scrape down the sides of the blender until the mixture becomes soft and slightly dough like. Don't turn it into butter but get it close!
- Scoop dough onto clear plastic wrap and press into a roll.
- Refrigerate for one hour or pop in the freezer to let it firm, about 15 minutes. *You could form these into balls and eat immediately, too*
- Slice into 1/2 inch rounds. Garnish with extra coconut.
Notes
Using the hand blender is much easier and quicker than using a food processor in this recipe. You'll notice that once the oils are released from the cashews it becomes very moldable and easier to roll.
Nutrition Information
Amount Per Serving Calories 89Total Fat 7gCarbohydrates 5gFiber 1gProtein 3g
Some other tips about making these-
Roll the cookie log in coconut BEFORE refrigerating/freezing to help it stick.
Taste the dough and add sweet if you need to. A sprinkle of salt never hurt, either.
I like to cool them before I slice them ONLY because it helps them keep their shape. If you are hankerin’ for a cookie, by all means, eat it raw.
I also made these phenomenal cookies!! I love just 10 minutes start to finish and one bowl to clean.. I left mine as little balls and then drizzled with chocolate and added that sprinkle of sea salt you added in the co.ments. I cannot imagine a more delightful cookie. Thanks for all your recipes
I have made the spinach and mushroom casserole several times and left the mushroom liquid in but reduced the cream to make one cup together. You are just such a fun person. I am so glad to have stumbled upon you.
So glad you’re enjoying the recipes!! I love the idea of leaving these as balls and a drizzle of chocolate?? Brilliant. I’ll have to try them that way myself because I have been missing these! Try the keto crunchy granola bar if you ever get a chance, they are super simple and a little less labor since you make them in bars!!
-Liz
Just took a mental health break out of my day and made these. Followed your instructions to a T this time. They are amazing! I had to fight off the husband for rights to spatula licking after they were mixed up.
Also then because I like to be extra AF, I put the dough in a cookie press (because flower shaped cookies taste better IMHO), and dunked the tops in melted chocolate & toasted coconut. intended to take pictures to share my triumph… but between the hubs and I they didn’t last long enough.
Holy moly that sounds amazing! I am going to take a break for my mental health too…and dip my next batch of cookies in chocolate.
By the way, did I mention that is GENIUS? Because it is.
So glad this one finally worked out for you 😉
You made me think of something. If a person who likes food is called a foodie, then shouldn’t a person who likes to cook be called a cookie???
Yes! I’m a big ol’ cookie! 🍪😅
Also, you have a beautiful mind Paul 🙏
Aw shucks, you’re the best Liz!
These look super easy! Yummm-o!!
This brings me back to the Philippines because they use cashews and coconut a lot. Thank you Inspector Gorgeous for helping me bring back a little of the PI to home. 😀
You’re welcome Jez! If those are staples in the Philippines, maybe I need to get acquainted with more of the traditional cuisine! YUM.
Yes! If you come my way 😉, we can check out the local Asian store and find some goodies.
Not sure if you had me first at “no-bake” or “coconut.” These look amazing.
It’s a toss up, right?! They are delicious and easy. If you have an immersion blender they whip up in less than five minutes!! *A little longer in a good processor but still worth it 😁