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no bake cashew cookies

No-Bake Chocolate Cookies

  • Author: Amy Palanjian
  • Prep Time: 10
  • Total Time: 90 minutes
  • Yield: Makes about 24 teaspoon-size cookies 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


These cookies should be stored in the fridge, but know that they stay pretty soft even when cold, so even younger eaters can try them. They are ever so slightly sticky but generally have the texture of a truffle.
Adapted from this barre3 recipe.


  • 1 1/2 cups cashews
  • 1 cup pitted Medjool dates
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 2 tablespoons shredded and unsweetened coconut


  1. Place the cashews and dates in a medium bowl and cover with water. Let sit for 1-2 hours to soften. Drain and pat dry with a paper towel.
  2. Add cashews, dates, and vanilla to the bowl of a food processor. Pulse, stopping to scrap down the sides often, until ground into a relatively smooth paste-like dough. (If you have a Vitamix or other strong blender, use it here. If not, be patient with your food processor since it might take a few times of stopping and scraping to get things ground down enough.)
  3. Transfer dough to a medium bowl. Use a wooden spoon or a spatula to stir in the cocoa powder and coconut. Chill in the fridge for 30 minutes.
  4. Use a teaspoon to portion out dough, rolling each in the palm of your hand. Leave as balls or flatten into cookie shapes. Let firm up in the fridge for an hour or two before serving (if you can wait that long!).


Store in an airtight container in the fridge for up to 2 weeks. Soften at room temp for a few minutes if needed for younger eaters. (You may also want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouths!)

Use almonds instead of cashews.
Add a dried cherry or cranberry to the center of each ball for a fun surprise.
Roll each in shredded coconut or cocoa powder to make them look like truffles.

Keywords: no-bake chocolate cookies

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