Get ready to sink your mouth into the most delicious and moist sugar cookie you've ever had that you can actually be proud of eating! These sprinkle sugar cookies are full of fiber from the oats, and filled with wonderful nutrients from the cashews and honey. These cookies are naturally gluten-free and vegan. You will not miss the butter or eggs that traditional cookies have, promise!
1cupcashews soaked in boiling water for 10 minutes
½cuphoney, light colored
¼cupoat milkor any milk will work
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Measure out 1 cup of cashew pieces in a heat proof bowl, and pour boiling water over them to completely cover the cashews. Let them sit for 10 minutes. (I like to fill my tea kettle with water and bring it up to a boil that way, but you can also boil water in the microwave.)
While the cashews soak, put 2 round cups of oats into a blender, and blend until you get a fine oat flour consistency. Pour oat flour into a mixing bowl.
In the mixing bowl add the rest of the dry ingredients (minus the sprinkles and cane sugar).
Once the cashews are done, drain them in a colander, then add them to the blender with the rest of the wet ingredients.
Blend the cashews until you get a creamy texture. This may take some time and you'll need to scrape the sides of the blender often.
Add the cashew cream to the mixing bowl and mix all the ingredients together.
I like to use a cookie scoop, a spoon can work too, to scoop out dough and then I drop it in a small bowl with the sprinkles and cane sugar. Make sure to coat each cookie on all sides, then carefully place the cookie dough ball on the baking sheet.
These cookies do not spread out, so you can put them pretty close together, about 2-3 inches apart.
Bake cookies for 10 minutes. I would check the cookies after 8 minutes to see if they are slightly firm on top. You do not want to dry out these cookies, and oat flour can dry out if it's cooked for too long. Just keep an eye on them :)
These cookies store best on the counter for 2-3 days, or in the refrigerator for up to 4 days. They also freeze very well for 1 month.
***You do not have to add sprinkles for this recipe to work. These sugar cookies are quite delicious with and without the sprinkles.