Cranberry Thumbprint Cookies

MEAL TYPE: Dessert, Snack

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 12 SERVINGS

My kids and I had so much fun creating (and taste testing!) these delicious cookies. Whip up a batch for your friends and family—they’ll love them so much they won’t even know they’re healthy!

INGREDIENTS

1 ½ cups cashews (raw)

1 cup dates (pitted)

5 Tbsp. coconut (shredded, unsweetened), plus an extra handful for rolling

½ cup dried cranberries, plus an extra handful for thumbprint

1 tsp. cinnamon

1 tsp. vanilla extract

¼ cup water

Pinch of sea salt

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INSTRUCTIONS

Place all ingredients in a food processor and pulse until a cookie-dough-like consistency is achieved.
Scoop out rounded spoonfuls.
Roll the dough between your palms to make a ball.
Roll that ball in the coconut.
Make a thumbprint in the center of the ball and drop in a few dried cranberries.
Place the finished cookies on a plate and chill in the freezer or fridge for an hour before serving.
Store in the freezer or fridge.

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