Gluten Free Date & Cashew Cookies Recipe

March 15, 2019
by Nicole Gulotta for Thrive Market

This might be the easiest cookie recipe ever. It involves only six pantry ingredients and no baking (just a little patience while the dough chills). The resulting wholesome-yet-sweet treats make a great afternoon snack or dessert for your next brown bag lunch.

Gluten Free Date & Cashew Cookies

Yield: 22 cookies
Active Time:


10 Thrive Market Organic Medjool Dates, pitted
1 cup Thrive Market Organic Cashew Butter
¾ cup Thrive Market Almond Flour, plus more if needed
2 tablespoons Thrive Market Organic Maple Syrup
2 teaspoons vanilla extract
½ teaspoon kosher salt


Line a sheet tray with parchment paper. Purée dates in a food processor until a paste forms. Add cashew butter, almond flour, maple syrup, vanilla, and salt; purée until smooth. If the batter feels too wet, add 1 more tablespoon of almond flour at a time until a paste forms. Use a 1-tablespoon scoop to portion batter, rolling each ball between your hands before placing on the sheet tray. Refrigerate for 30 minutes, then use a fork to flatten with a crosshatch pattern. To store, refrigerate in an airtight container for up to 1 week, or freeze up to 1 month.

Recipe credit: Angela Gaines

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This article is related to: Gluten-Free Recipes, Vegetarian Recipes, Cookie Recipes, Vegan Recipes, Dairy-Free Recipes, Nut Butter Recipes

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