Cashew Butter Cookies (Paleo, Vegan)

These cookies are a new favorite in our home.

cashew-cookies

They taste SO MUCH like a “real” chocolate chip cookie, but they are even faster to prepare thanks to a short ingredient list.

This recipe came about because I was planning to make my usual peanut butter cookies... but I only had 1/4 cup of peanut butter in the fridge to work with. I almost panicked, because we really wanted cookies, but then I remembered I had a jar of cashew butter in my pantry. Whew.

I ended up making this recipe using cashew butter instead of peanut butter, and they were delicious. My husband, the peanut butter lover of our family, actually liked them more than the peanut butter version! That’s saying something. When he requested them again, I decided to try making half the batch with honey and the other half with coconut sugar, to see which version tasted best.

Screen Shot 2015-06-07 at 7.54.42 PMI posted this photo on Instagram a little over a week ago– the batch made with honey is on the left, and the batch made with coconut sugar is on the right. As you can see, the baked cookies look almost identical.

When it came to a taste-test, our friends all agreed that the cookies made with coconut sugar were the clear winner. They have a better texture at room temperature when compared to the batch made with honey, and they taste more like a traditional cookie, too. They are SO good!

Best of all, these cookies can be made egg-free and vegan by using chia eggs. They are slightly more fragile than the version made with eggs, but they taste just as delicious! I like to serve mine directly from the freezer for the best texture and shelf life.

Cashew Butter Cookies
Makes 24 cookies

Adapted from these Peanut Butter Cookies

Ingredients:

1 (16 oz.) jar creamy cashew butter*
3/4 cup coconut sugar
2 chia eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup dark chocolate chips (optional)

*The cashew butter I used had only two ingredients: cashews and oil. Raw cashew butter is too expensive to use in a baked cookie recipe, since you’re baking it anyway, so save your money and just enjoy these cookies as a special treat. You can make your own cashew butter if you prefer, too! 

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.) In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet.

Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.

vegan-cookie-dough

Bake for 10-12 minutes, until the cookies are lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

cashew-butter-cookies

Serve at room temperature, or store them in the freezer for a firm and crispy texture. (We prefer them frozen!)

4.8 from 10 reviews
Cashew Butter Cookies (Paleo, Vegan)
Author: 
Serves: 24
 
Ingredients
  • 1 (16 oz.) jar creamy cashew butter*
  • ¾ cup coconut sugar
  • 2 chia eggs (or 2 eggs if not vegan)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate chips (optional)
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.)
  2. In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet. Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.
  3. Bake for 10-12 minutes, until the cookies are lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature, or store them in the freezer for a firm and crispy texture. (We prefer them frozen!)
Notes
The cashew butter I used had only two ingredients: cashews and oil. Raw cashew butter is too expensive to use in a baked cookie recipe, since you're baking it anyway, so save your money and just enjoy these cookies as a special treat.

Note: If you’d prefer to use honey as a sweetener, I’d recommend using 1/2 cup honey to replace the coconut sugar. (I tried using 1/4 cup once, and they weren’t that great.) Keep in mind that the resulting cookies will be softer, so you’ll want to store them in the fridge or freezer. If you’re not vegan, you can also use 2 eggs to replace the chia eggs, though I find the result is slightly dryer in texture. 

Reader Feedback: Do you have a favorite type of cookie? I feel like I’ve covered a LOT of cookie recipes in the last 6 years, but let me know if I’m missing any. I’m always willing to experiment with cookies for you guys. Ha!

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

41 thoughts on “Cashew Butter Cookies (Paleo, Vegan)

  1. Laura ~ Raise Your Garden

    I think it says a lot that your husband likes these better than the peanut butter version. Because my experience is that men absolutely love peanut butter. They are addicts! My dad eats it by the jar!!! (and then he’s like, hmmmm, why am I not loosing weight?!) Anyhow, I think you’d be hard pressed to find one man who doesn’t like peanut butter or likes coconut for that matter. I’m never met one man who said that he LOVED coconut. Anyhow, when the picture of these cookies popped up I was just thrilled, we are craving cookies here too, but I just can’t go the over processed route. But I will have to get some cashew butter as I don’t have any.

    Reply
  2. Erin

    These look great! Unfortunately I’m on an anti-candida diet right now so I’ve bookmarked these for later.

    This may seem like a tall order but maybe you could develop a paleo cookie recipe that’s sweetened with stevia? If there’s anyone who can do it, it’s you! 🙂

    Reply
    1. Megan Gilmore Post author

      I wish I could! Unfortunately my body doesn’t tolerate stevia, so I had to stop using it. There are a few old recipes on my site that are exclusively sweetened with stevia, like my Sugar-Free Macaroons and Choco-cado milkshake. Just use the search bar on my site to find them!

      Reply
      1. Susan Ganz

        I tweaked the recipe just a bit and turned out great. I used actual raw cashews that I roasted (1 c), unsweetened coconut chips (1/2 C) and stevia (1/4 C). Blended dry ingredients in food processor and then added wet. Chocolate chips last. They turned out great! Also I used a dairy free soy free mini chocolate chip.

        Reply
    1. Megan Gilmore Post author

      Sure, I don’t see why not! It will just taste slightly different, but still good!

      Reply
  3. Morgan

    These look great. After seeing the price for cashew butter I opted to pick up a bag of pieces and make it myself. Yum! Have you made an Oreo type recipe? We love all your recipes, thank you for the hard work!

    Reply
  4. Kristin Thomas

    Just got your book in the mail today! So excited! Do you think I could sub maple syrup for the honey?

    Reply
  5. josie

    I have made the peanut butter chocolate chip version of these cookies with coconut sugar and loved them. I haven’t found cashew butter yet in Mexico, but this is a great reminder to make these again with peanut butter! Yum

    Reply
    1. The Golden Graham Girl

      Hey Josie, have you checked out whether iHerb.com ships to Mexico? I’ve been in South Korea for almost two years and I use iherb all the time for nut butters,,specialty flours, seasonings and spices.

      Cheers,

      Lauren (a.k.a. The Golden Graham Girl

      Reply
  6. Sara

    Hi, Megan! This recipe looks good and I can’t wait to try them myself once I make a batch of cashew butter! 🙂 Just a question though, when you refer to the egg-free cookies as fragile, do you mean that they’ll immediately crumble when you pick them up from the tray? Have you tried baking these with a flax/chia egg and chicken eggs?

    Thank you so much for your time and effort in making these recipes! I’ve been enjoying your salad recipes lately. Even my family, who usually doesn’t care about raw veggie salad, loved it, especially the Chinese Cabbage Salad from your cookbook! 😀

    Reply
    1. Megan Gilmore Post author

      No, the egg-free cookies are THAT fragile! I’ve made these with both the chia eggs and chicken eggs, and I just noticed that the chia egg version felt a little softer. However, that issue totally goes away when you freeze them. My friends actually preferred the chia egg batch, and they all disappeared in one night!!

      And I’m glad your family loved the Chinese Cabbage Salad! That’s one of our favorites, too.

      Reply
  7. Brittany

    Just made these and they are AMAZING. I’d take these any day over traditional peanut butter chocolate chip cookies. As usual, another fantastic recipe, Megan!

    Reply
  8. Betty

    I just found your site trying to improve my health was glad to find your recipes but the biggest surprise is that the are printer friendly I love a site that help you all the way from recipe to printer will tell my friends thank keep up the good work looking into your cookbooks

    Reply
    1. Megan Gilmore Post author

      Yes, I think so. I just prefer chia eggs because I can’t taste them as much. 🙂

      Reply
  9. Tas

    This looks so tasty, cant wait to try it. Just wanted to know though, where can i buy coconut sugar in the UK from? Thanks.

    Reply
  10. amy

    My kids (and myself!) LOVE these cookies! We put them in the freezer too and they taste amazing. I think we’ve made three batches! Thank You

    Reply
  11. Lisa

    I made these with cashew butter from Trader Joes. The dough was VERY oily! Was any one else’s oily or did I do something wrong? It was so oily it wouldn’t even mix in all of the way and I had to sop it up with paper towels!

    Reply
  12. Louise

    Hi there. I love the minimum amount of ingredients and these look awesome! Cookies are my weakness! I do have a question. I’m trying to keep my calories low right now, is there something I can replace 1/2 the cashew butter with? Perhaps, applesauce, cream cheese or banana? I’m not too experienced in baking so please forgive my ignorance. Thank you! 🙂

    Reply
  13. Jodi

    Just made these and they are delicious! However, they were pretty runny and came out very very thin. Taste great but don’t look as nice as yours! Tips on what to add or subtract? Used everything in your recipe.

    Reply
    1. Megan Gilmore Post author

      Perhaps your cashew butter was more oily than mine? I used Trader Joe’s brand, and it consistently gives me the results shown in the picture. Flat cookies are usually a sign of too much oil or your butter being too soft, but since there’s no added oil in this recipe you could try chilling the dough before baking it for a thicker result.

      Reply
  14. Molly

    My family was intrigued as I baked these. They are not complete paleo converts as of yet. I am sold on this recipe as my new go to for a nut butter sweet fix! I couldn’t keep my husband and kids away from the bowl of dough. We LOVE these!
    My youngest wanted to press pecans into the tops of these as I scooped them with the small melon ballerina. Super duper flavor combo!
    Thank you!

    Reply
  15. Melissa

    Oh yummm, can’t wait to make these. I’ve tried making my own cashew butter using the same method as you suggest in your cookbook , but it turned out a lot harder than the almond butter, which turned out fantastic! Any suggestions on what I can do to make it soft like the almond butter? Buying cashew butter is sooooo expensive!

    Reply
    1. Megan Gilmore Post author

      I’d try toasting the cashews in the oven first– the warmer they are, the easier they are to process into nut butter. Or if you have a Vitamix, I’ve made raw cashew butter in that using the tamper.

      Reply
    2. Megan Gilmore Post author

      I’d try toasting the cashews in the oven first– the warmer they are, the easier they are to process into nut butter. Or if you have a vitamix, I’ve made raw cashew butter in that using the tamper.

      Reply
  16. Abbey

    I just made these Saturday night and they are quite possibly the greatest cookie I have ever tried. That goes for ALL cookies. Not just under the grain free category.

    Reply
  17. Kelly

    I have a vegan family member and wanted to make some cookies for him. These are absolutely amazing! Thank you for creating another great cookie…your lactation cookies are much loved in our home as well. Thank you, thank you!

    Reply
  18. Renee

    Hi,

    I’m wondering if you have had different results using different brands of Cashew butter, or different nut butters.

    I made the cookies using Cashew butter and they were very dry, but oh so tasty. Next I made them using half Pecan butter and half Almond butter and they were very oily, but still so tasty. I have now bought a different brand of Cashew butter and will give that a try. In your experience are some nut butters more oily than others?

    I absolutely love your website and I appreciate all your time and effort in making all of the recipes! My family enjoys all your recipes that I have made! Thanks!

    Reply
    1. Megan Gilmore Post author

      I use Trader Joe’s cashew butter most often, because it’s the most convenient brand for me to get, but I’ve also made it with the cashew butter from Whole Foods, which has a very similar consistency. (I don’t use raw cashew butter in this recipe, because it seems like a waste to bake the raw cashew butter at 350 degrees in the oven.) If it helps, the cashew butter I find usually has oil on the top that I have to stir back into the butter before using it in this recipe.

      Reply
  19. Maureen

    I finally got around to making these and loved them. I made them with half of the amount of coconut sugar and they still were sweet enough. My cashew butter is an organic store brand (Roundy’s) and they turned out perfectly at 12 minutes. Will definitely make these again!

    Reply
  20. Aenia

    I just made these, and they taste delicious!! I can’t believe that they are flourless and are better for you than traditional cookies. I used Maranatha’s Roasted Cashew Butter, which was very oily. But, the batter came out normally despite that, and the cookies almost look like yours in the picture. Keep up the great recipes 🙂

    Reply
  21. Cinna

    It was a pleasant surprise how delicious these were. I did make a few modifications based on what I had. I was trying to use up some homemade unroasted cashew butter (only ingredient was cashews) which is how I found this recipe. The cashew butter was somewhat dry and unspreadable so I added coconut oil to it.. I also added a scoop of canned pumpkin (something else needing to be used up) and some pumpkin spice. Didn’t use choc chips. Love the recipe,,, toddler liked it too.

    Reply
  22. Des

    Loved these! So good! I did add some unsweetened shredded coconut. Even both of my picky kids liked them! Thank you!

    Reply
  23. Kelly

    Hi Megan,

    I hope this message finds you well.

    Could I bake these cookies at 325 and increase the time?. I found the bottom burned on my first attempt. I am not an avid baker.
    I also found the chocolate I used burned. The chocolate is raw cocoa, honey and cocoa butter. Perhaps it should be hidden inside the cookies?

    Thank You for taking the time to share your life experiences and recipes.

    Reply
  24. Beth

    hi – i love your recipes and wondered what if i can substitute the almond butter with sunbutter? my son is allergic to all nuts….

    thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: