Line a baking sheet with parchment paper and set aside.

Add all ingredients to a high-powdered blender or food processor and blend until the mixture reaches a nice dough-like consistency. If you don’t have a high-powered blender or food processor (like me), you’ll want to stop the blades occasionally to hand-mix the ingredients in the blender and possibly add a couple of teaspoons of water (sparingly!) during the mixing process.

Once the dough has reached the desired consistency, spoon the dough out by the tablespoon onto the parchment-lined baking sheet.

Freeze for 45 minutes or until hard.

Once the cookies are hard enough to handle, they can be transferred to freezer bags or to parchment-lined Tupperware for longer-term storage. But, trust me, these little nuggets of goodness won’t stick around long!