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Sage cookies? Huh? Maybe you think it's a weird combo, but I say: try the cookies first! They taste surprisingly delicious. I used cashews and Medjool dates and I have to say, they are unbelievably good. The cashews basically melt into cashew butter upon entering your mouth. Un. Real. And that's it! The only ingredients in the cookies are dates, cashews and sage leaves!

Cashew Sage Cookies With Lemon Drizzle [Raw Vegan]

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Ingredients You Need for Cashew Sage Cookies With Lemon Drizzle [Raw Vegan]

For the Cookies
  • 1 cup cashews
  • 1 cup dates
  • 1 tablespoon sage leaves
For the Drizzle 
  • 1 banana (or small handful of cashews if you don't want banana flavour)
  • Juice from 1/2 lemon
  • 1 tablespoon melted coconut oil

How to Prepare Cashew Sage Cookies With Lemon Drizzle [Raw Vegan]

  1. To make the cookies: process the cashews and sage leaves into powder in a food processor. Add the dates and process until it all begins to get sticky. Roll into balls, then press into cookies. Put in the fridge.
  2. To make the drizzle: blend everything until smooth. I used cashews but that's only because I have no ripe bananas at the moment.
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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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