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!
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.
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