My friend Melissa, over at The House of Plaidfuzz, shares my passion for healthy eating – she is a vegetarian and often takes my carnivorous recipes and “vegetarians” them with tofu! That is one food item I don’t like but I think it’s because I don’t know how to cook it properly. Back in May, Melissa posted a recipe for “clean eating oatmeal cranberry cookies” and today I am going to share it here on Tasty Tuesday – but it’s HER recipe and I’m sure she won’t mind if I share it. This is easy-peezy, and NO BAKING!
- 1 cup old-fashioned oats (Oats can be purchased gluten-free)
- 1 cup RAW cashews (I purchase them in bulk at my grocery store)
- 10 Medjool dates, pitted and halved (I’m sure another type of date would work – but oh those Medjools!!! Make me drool!)
- 1/4 cup water
- 1/4 cup dried cranberries (Craisins© will work)
- In food processor or high-powered blender, combine oats and cashews until ground into a fine meal (about one minute)
- Add dates and half of the water and blend
- Add the rest of the water until is is the desired consistency. (be cautious adding the water – too much and your cookies will be sticky)
- Remove from processor or blender and add the cranberries by hand.
- Form into rounded balls and place on parchment-lined baking sheet and flatten.
- Put into the freezer for 10 minutes.
- Remove and eat.
- Store leftovers in the refrigerator.
Quantity depends on the size ’rounds’ formed – large rounds = one dozen; small rounds = two dozen!
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul. 3 John verse 2