Cashew Butter Cookies

I don’t know why I didn’t start making cashew butter cookies earlier. If you love peanut butter cookies, these are similar, only they’re made with cashew butter instead. Since cashew butter has a milder flavor, they almost remind me of a classic chocolate chip cookie. Hence, the added chocolate chips.

What you’ll really love about this recipe is how it’s made healthier. There’s no flour, butter, or oil required, so it’s naturally gluten-free and Paleo-friendly.

Something you should know about me is that I test recipes a lot before they make it to this website. So, I’ve also tested an egg-free version of these, if you need it. Just check the recipe notes below!

⭐⭐⭐⭐⭐ Featured Review

“I found this recipe to “get rid of” the cashew butter my family didn’t like. Although the recipe has great ratings, I expected it to be a bust, and at least a fun experiment with the kids.

When we tried the cookies, we fell in love! These might be my favorite cookies now, and my family put cashew butter back on the grocery list just to make this recipe again!” – Tiffany

Ingredients You’ll Need

• Cashew Butter. I’ve made these with homemade cashew butter and store-bought from Trader Joe’s (which is salted). If you’re using homemade cashew butter without salt, add an extra 1/4 teaspoon of salt to this recipe.
• Coconut Sugar. This is my favorite natural sugar for baking recipes that need to spread. If you cut back on the sugar, your cookies won’t spread out as much as they bake, FYI.
• Eggs (or flax eggs!). These add structure to grain-free baking, as well as protein. But, you can use flax eggs if you prefer. See the recipe notes for details.
• Baking Soda. This also helps the cookies rise and spread as they bake.
• Vanilla Extract. Since these taste more like chocolate chip cookies than peanut butter cookies, I like to add vanilla, too.
• Salt. This is a crucial ingredient in desserts. Be sure to read my recipe notes if you’re using unsalted cashew butter.

How to Make Cashew Butter Cookies

Step 1:

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. This recipe yields a little over 24 cookies, so you can bake them on two pans if you want to bake them all at once. (I usually just bake them in two batches.)

In a large bowl, stir together the cashew butter, coconut sugar, eggs (or flax eggs), baking soda, vanilla, and salt.

The batter will look a little wetter and stickier than a traditional cookie dough.

Step 2:

Fold in the chocolate chips if you plan to use them. (You can omit these, too.) Then, use a slightly heaped tablespoon or cookie scoop to drop the dough onto the prepared baking sheet.

This cookie dough won’t spread fully on its own, so I like to flatten the dough with my hands. Get your hands wet to help prevent sticking, if needed.

If you prefer to omit the chocolate chips, you can use a fork to make a crisscross pattern on these cookies, as you would with traditional peanut butter cookies.

Step 3:

Bake the cookies for 10 to 12 minutes at 350ºF, or until they are lightly golden around the edges.

If you prefer under-baked cookies (which I sometimes do), you can experiment with pulling these out of the oven at the 8-minute mark. Be sure to let them cool completely on the pan, as they are very fragile when they are warm.

Storage Tips

Cashew butter cookies can be stored at room temperature for up to 3 days, but I don’t recommend storing them in an airtight container, as they tend to soften when sealed at room temperature.

They remain sturdier when left out on the counter, but they will start to dry out over time.

For the best shelf life, I recommend storing these in an airtight container in the freezer. We actually prefer eating these straight from frozen! They become quite crunchy that way. You can also store these in an airtight container in the fridge for up to 1 week.

Cashew Butter Cookies (No Flour!)

4.93 from 26 votes

Every time I make these cashew butter cookies, they seem to disappear from the pan within 24 hours. They are such a hit! And no one has to know they are made without flour, butter, or white sugar. I spent weeks testing different variations of this recipe, so if you need a version without eggs, check the recipe notes below.

prep10 mins cook10 mins total20 mins

Servings:26 cookies

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 16 ounces creamy cashew butter (about 1 ⅔ cups)
• ¾ cup coconut sugar
• 2 large eggs (or flax eggs; see notes)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon sea salt (see notes)
• 1 cup dark chocolate chips , plus a few more to press on top

Instructions

• Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the cashew butter, coconut sugar, eggs (or flax eggs), vanilla, baking soda, and salt. Stir well, until a sticky dough is formed.
• Fold in the chocolate chips, if using them, 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. If you omit the chocolate chips, use a wet fork to flatten the dough, into a criss-cross pattern. (Similar to a peanut butter cookie.)
• Bake at 350ºF for 10-12 minutes, until the cookies are lightly golden around the edges. Cool on the pan completely, as these cookies are very fragile when they are warm. Serve at room temperature, or chilled. I like to store these cookies in an airtight container from the fridge or freezer for the best shelf life. They last in the fridge up to 1 week, or in the freezer for up to 3 months. They are crispy if you serve them frozen!

Video

Notes

Nutrition information is for 1 of 26 cookies, including the chocolate chips. This information is just an estimate, and not a guarantee.

Cashew Butter Note: I used homemade cashew butter in these photos, which has no added oil. If you use a store-bought brand that does include oil, the cookies might spread a little more.

Salt Note: If your cashew butter is not salted, use 1/2 teaspoon of salt instead of 1/4 teaspoon. 

Make it Egg-Free: Replace the eggs with 2 tablespoons of ground flaxseeds mixed with 4 tablespoons of water, to make “flax eggs.”

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 84mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 23IU | Calcium: 14mg | Iron: 2mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: Cashew butter cookies

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If you try these Cashew Butter Cookies, please leave a comment and star rating below, letting me know how you like them!