Cashew Butter Cookies (Paleo, Vegan)

These cookies are a new favorite in our home.

cashew butter 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.

cashew butter cookie dough mixed in a bowl and baked cookies on a cooling rackI 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.

cashew butter cookie dough in a bowl and on a cookie sheet

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 on a cookie sheet

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

4.82 from 11 votes
Print
Cashew Butter Cookies (Paleo, Vegan)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These delicious cashew butter cookies taste just like your typical chocolate chip cookie!

Course: Dessert
Servings: 24
Calories: 62 kcal
Author: Detoxinista.com
Ingredients
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!)
Recipe 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!

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Comments

Reanna

These are soooo good, at least the ones I accidentally made. I used cashew butter that I made with soaked cashews and freshly squeezed orange juice but it made the batter too runny so I added whole wheat flour and my cookies came out so moist and delicious! So here’s what I did in case anyone wants to try it: soak 1 cup raw cashews in purified water for 2 hours, drain and rinse, then blend with juice from 2 medium oranges until smooth. Then make the recipe above but cut everything in half. Add about 1/2 cup whole wheat flour or enough to make the dough sticky. I also used 1 regular egg so I’m not sure how a chia egg would turn out. I should try it sometime. Anyway, you may need to bake the cookies a minute or two longer – I used a toothpick to determine doneness. This is definitely my favorite chocolate chip cookie recipe now and I will make them again and again!

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