Dear friends that we enjoy hiking with follow a strict gluten-free, vegan diet (sigh, personally I just can’t give up cheese…yet). One of us will often bring some yummy treats to enjoy following our hike. Knowing we would be seeing them on the weekend, I thought I would create a no-bake, gluten-free, dairy-free “cookie”.
The wheels started turning while out with the pups…funny, I often get inspired while either walking or practicing yoga. I thought I would combine dates for sweetness and that lovely caramel-like taste they provide; toasted cashews for crunch and flavour; peanut butter to help hold things together; gluten-free oats for density; and flax seeds for fibre…oh, and a touch of salt for that “salted caramel” taste I was after.
As soon as I got home, I pulled out my 40+ year old food processor (they just don’t make them like they used to) and got to work. They took mere minutes to make, and we were quite happy with the results. Here’s hoping our friends like them, too!
You could also easily use this recipe to make an energy ball instead of a cookie; I just had cookies on my mind. 😉
Salted Caramel, No-Bake Breakfast Cookies
1 cup packed pitted dates (I used Medjool)
1/4 cup unsalted natural peanut butter (if you use salted you may wish to adjust salt in recipe)
1/4 cup gluten-free oats
1/3 cup toasted cashews (please be careful, they toast quickly…sigh, the cashews I’ve burned….)
2 tablespoons flax seeds
1/4 teaspoon Himalayan salt
Place ingredients in bowl of food processor and blend until mixture sticks together when lightly pinched. I often start with the cashews and pulse once or twice before adding other ingredients. Form into cookies or balls and place on wax paper-lined tray. Place in fridge for 15 – 20 minutes to help cookies hold their shape. Store in air-tight container in fridge or freezer.