Cashew Butter Cookies
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.
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.
- If you love cashews, try these Honey Roasted Cashews.
- 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.
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.
Step 6
Bake for 10 to 12 minutes or until cookies look slightly golden brown around the edges.
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.
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
Yes, cashew butter is a great substitute for peanut butter in cookies.
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!
Yes, cashew butter itself is Whole30. Double check labels to be sure it does not contain added sugar.
You May Also Like
If you make this cashew butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Cashew Butter Cookies
Ingredients
- 1 cup creamy cashew butter
- ½ cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 1 egg
- ½ tsp baking soda
- 1 tsp vanilla extract
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.
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