In a food processor grind 1 cup raw cashews, 3/4 cup gluten free oats, 1/4 cup unsweetened shredded coconut and a pinch of sea salt until finely chopped. Add to the bowl 3 tablespoons raw agave and 1 teaspoon pure vanilla extract. At this point I also add around 4 tablespoons of water to bind.
Remove mixture from the food processor and add in 1/4 cacao nibs. Roll the dough into 12 balls & then flatten them into a round cookie shape.
Place the cookies on a parchment lined baking sheet and refrigerate for 15 minutes. Eat and enjoy! Cookies should be stored in the fridge in an airtight container
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