These cookies may be heavenly sweet but the circumstances around which I came to make them were anything but. We made this on the weekend that friends were moving away. A perfectly easy and tasty finish to our last meal together; we made Tortilla Soup while their house was being packed for the move to their new home. I’m sorry to see these friends move on but it’s been a long time coming for them, so I can’t help but be happy as well. This was another friendship where we didn’t have everything in common but the ties we had were dear and special. Our interests in living as naturally as possible lead to a lot of really great conversations, some shared meals and their first son was born at home in the same pool that Leif was born in!
All the moving we’ve done over the years and the experience of many friends moving away, has made me put myself out there quicker and take chances when it comes to making new friends. Not any easy feat for someone like me, I’ve always identified myself as being “shy”. I cherish both my new and old friendships a great deal. I’ve long realised that I don’t need to have everything in common, to become great friends with others. I don’t want to change who I am to fit in with anyone. They’ll either like the way I am, or not. I still hold dear my friendships, that were made online, which in some ways I couldn’t live without. They meet my need for mutuality, intimacy and inclusion.
So here’s to all the friends in my life! For all the shared smiles and laughs (even if it leads to one of us peeing in our pants- not that that’s ever happened…), for the shoulders offered when I needed to cry, for the caring and empathetic listening when I needed to be heard, for pushing me to work harder or challenging my ideas, for supporting me unconditionally and allowing me to do the same… for all of it. Thank you for being there.
No Bake Chocolate Chip Cashew Cookies
- 1 3/4 cups Cashews
- 3/4 cup Oats
- 1/4 cup Honey (or Maple Syrup)
- 2 tsp Vanilla
- 1/4 cup Coconut Oil, soften or melted for better combining
- Chocolate Chips
- Coconut, Cocoa or other for rolling cookies in
- In a food processor, process cashews and oats until a coarse to fine powder.
- Combine the honey, vanilla and coconut oil into a large bowl. Add the ground cashews and oats and mix with a wooden spoon or by hand. Fold in the chocolate chips.
- Cover dough with wax paper and refrigerate for at least 30 minutes. (or don’t if you’re rushed!)
- Roll dough into balls and coat with coconut, cocoa or a mixture of both or try something different to dust your cookies with!