A fun play on funfetti cake…in no-bake cookie form! With a simple ingredient list, these cookies come together in no time.
Prep Time:10 minutes
Total Time:10 minutes
Yield:18 cookies 1x
1 cup cashew butter 1/4 cup maple syrup/agave 1/4 cup room-temperature coconut oil splash vanilla extract pinch salt* ~2 cups Bob’s Red Mill Organic Rolled Oats 1/4 cup+ sprinkles 1/4 cup chopped vegan dark chocolate TOPPING melted coconut butter** more sprinkles
Melt your cashew butter, maple syrup, and oil in a large bowl. Mix to combine and allow it to cool to room temperature.
Mix in your vanilla and salt. Then add your oats, adding more if it’s too wet. You want a sticky texture that lets you roll the mixture into cookies.
Mix in your sprinkles and chocolate. Then roll into 18 balls and place on a parchment-lined baking sheet. Allow the cookies to set in the fridge for ~30 minutes.
Once the cookies are set and cool, drizzle melted coconut butter over the top and add some more sprinkles. Store in an air-tight container in the fridge for whenever a cookie craving strikes!
*If your cashew butter is salted, you can skip this. Or don’t! You do you. **No coconut butter? No prob. Mix together ~1/3 cup powdered sugar and a Tbsp. of non-dairy milk. Add a splash of vanilla if desired. You want a somewhat thick mixture here so it doesn’t immediately run off the cookies. You can use this instead of the coconut butter!