These cashew butter cookies have crispy golden edges and a soft chewy center! They are easy to make and bursting with cashew butter flavor. These flourless gluten free cookies are thin and crispy and so delicious.

Cashew butter cookies on parchment paper

Why You’ll Love This Recipe

  • These flourless cashew butter cookies are made in one mixing bowl.
  • They have a hearty and nutty flavor!
  • These taste like classic peanut butter cookies, but they are peanut free.
  • These cookies are flourless.
  • This recipe is gluten free and dairy free.
  • Check out these 3 ingredient cashew butter cookies for a super easy dessert!

Ingredients & Substitutions

Use creamy all natural cashew butter made with only cashews and salt. This is super important! Any extra sugars or oils will alter the texture of the cookies. All natural creamy peanut butter or almond butter can be used in its place. For a nut free version, check out these SunButter cookies.

Both light brown sugar and white sugar add sweetness. Do not use a liquid sweetener such as maple syrup or honey in their place. Coconut sugar may be used, but the cookies will be slightly more gritty.

The egg helps bind the dough together. Do not use a flax egg, chia egg, or Vegan egg replacement. For a Vegan option, check out these Vegan Peanut Butter Chocolate Chip Cookies.

The baking soda helps these cookies rise slightly while baking.

A little vanilla extract adds a great classic cookie flavor.

Stack of golden brown cookies

What is Cashew Butter?

Cashew butter is a nut spread made from ground up cashews. These cashews can be raw, baked or roasted.

Cashew butter is very similar in texture and consistency to peanut butter. Similar to other nut butters, cashew butter is high in protein and healthy fats. In addition, it is very filling and hearty.

Use this nutty spread in the same ways you use peanut butter. It is great on toast, on bagels, in sandwiches, by the spoonful, and with apples and bananas.

For these cookies, use a creamy all natural cashew butter made from only cashews and salt.

Taste & Texture

These cashew butter cookies are sweet, but not overly sweet. They have a strong cashew butter flavor. If you have ever made flourless peanut butter cookies, these are very similar.

These cookies are pretty thin and crispy. The middles of the cookies are more soft and chewy.

How to Make

Step 1

First, add cashew butter, light brown sugar and granulated sugar to a mixing bowl. Stir until combined.

Step 2

Then, add in all remaining ingredients. Stir to combine.

Step 3

Refrigerate dough for 1 hour.

Step 4

Once dough has chilled, preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 5

Use a cookie scoop to scoop balls of dough onto baking pan. Leave at least 2 inches between each ball to allow room for spreading.

Raw balls of dough on pan

Step 6

Bake for 10 to 12 minutes or until cookies look slightly golden brown around the edges.

Flourless cookies on pan

Step 7

Finally, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully transferring to a cooling rack to finish cooling.

Expert Tips & Tricks

Use all natural creamy cashew butter for best results.

Tightly pack the light brown sugar to ensure it is measured correctly.

Dough must be chilled at least an hour. These cookies naturally spread while baking, so the chilling is mandatory. Do not skip this step!

Bake cookies until edges are lightly golden brown and the middles look slightly set. These cookies will firm up when cooled.

How to Serve & Store

Serve homemade cashew butter cookies once they have cooled. They are fragile when first removed from the oven. Serve with a tall glass of almond milk or hot chocolate.

Store cookies at room temperature for up to 3 days. I have not tried freezing these, but I imagine they might become a little crumbly once they thaw out.

Golden brown cookies on pan

Variations & Add Ins

These cookies are delicious as is! If you are looking for something a little different, consider adding these to the dough before chilling and baking.

Mini chocolate chips

Dark chocolate chips

White chocolate chips

Chopped cashews

Frequently Asked Questions

Can cashew butter be substituted for peanut butter in cookies?

Yes, cashew butter is a great substitute for peanut butter in cookies.

What can I use cashew butter for?

Use it the same way you would use peanut butter. It is great on bagels, in sandwiches, paired with fruit, on smoothie bowls, and more!

Can you have cashew butter on Whole30?

Yes, cashew butter itself is Whole30. Double check labels to be sure it does not contain added sugar.

Cookies made with cashew butter on pan

You May Also Like

If you make this cashew butter cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Cashew butter cookies on parchment paper

Get the Recipe: Cashew Butter Cookies

These flourless cashew butter cookies are soft, easy to make, and filled with cashew butter flavor! These gluten free cookies are made in one mixing bowl and come together quickly and easily. They taste like the classic flourless peanut butter cookies but they are peanut free!
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Ingredients

Instructions 

  • First, add cashew butter, brown sugar and granulated sugar to a mixing bowl. Stir until combined.
  • Then, add in remaining ingredients. Stir to combine.
  • Place bowl in fridge for 1 hour to chill.
  • Once dough has chilled, preheat oven to 325 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Use a cookie scoop to scoop balls of dough onto baking pan. Leave at least 2 inches between each ball to allow room for spreading.
  • Bake for 10 to 12 minutes or until cookies look slightly golden brown around the edges.
  • Finally, remove pan from oven. Allow cookies to cool for 10 minutes on pan before carefully transferring to a cooling rack to finish cooling.

Notes

  • Use an all natural creamy cashew butter made from only cashews and salt.
  • Tightly pack light brown sugar.
  • Do not substitute a Vegan egg replacement for the egg.
  • The cookie dough must chill for at least 1 hour, up to overnight.  It will be too gooey and will spread too much while baking otherwise.
  • My cookie scoop has a 4 teaspoon capacity and I filled it with dough for these cookies.
  • Bake until edges of cookies are just starting to turn golden.
  • Store cookies covered at room temperature for up to 3 days.
Calories: 238kcal, Carbohydrates: 28g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 68mg, Potassium: 161mg, Fiber: 1g, Sugar: 21g, Vitamin A: 24IU, Calcium: 23mg, Iron: 1mg

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