Cashew Butter Cookies (No Flour!)

cashew butter cookie closeup on the pan with chocolate chips.

Cashew Butter Cookies (No Flour!)

Course: Dessert

Cuisine: American

Keyword: Cashew butter cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 164kcal

Author: Megan Gilmore

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.

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Ingredients

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