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These cashew butter cookies need just three ingredients to make and are naturally flourless and grain-free. Thick, chewy, and soft in the middle.
Love healthier cookies? Try my almond butter cookies, flourless cookies, and keto peanut butter cookies next.
If ever I have a jar of cashew butter lying around, there is a 100% chance I’ll be making my famous cashew butter cookies.
These cookies are a hit in my house and among my friends who have peanut allergies. They come together quickly, don’t need any chill time, and, most importantly, taste incredible!
Table of Contents
Why I love this recipe
- Three ingredients. Just cashew butter, egg, and brown sugar. Of course, I like to add chocolate chips, too, but that is optional.
- Mild flavor. If you think these cookies will have an overpowering cashew taste, you don’t have to worry! Cashew butter tastes mild and won’t interfere with your cookie-eating experience.
- Perfect texture. Thick cookies with crisp edges and soft middles- these are one of my family’s favorite cookies ever.
Ingredients needed
- Cashew butter. Smooth and creamy nut butter with no added sugar or salt. You can swap this for any nut or seed butter.
- Brown sugar. It adds a lovely chewiness to the cookies. Coconut sugar works just as well. If you are watching your sugar intake, try my brown sugar substitute or my powdered sugar substitute.
- Egg. One room-temperature egg is all you need to make this recipe.
- Chocolate chips. Optional, but also not optional.
How to make cashew butter cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. Stir together cashew butter, sugar, and egg in a large bowl. Once combined, fold in the chocolate chips.
Step 2- Shape your cookies. Roll the dough into 12 tiny balls and place them on the lined baking sheet. Press them gently to shape them into cookies.
Step 3- Bake the cookies. Place the cookie tray in a preheated oven and bake (180°C/350°F) until you see the golden edges.
Step 4- Cool down and enjoy! Transfer the cookies out of the oven, let them cool down and firm on the tray, and enjoy.
Recipe tips and variations
- Avoid overbaking. These cookies are better underbaked than overbaked. You want them to have the perfect soft texture.
- Allow the cookies to cool down. Warm cookies are terribly fragile and will crumble in your hand. Be patient. Let the cookies chill on the tray for a bit, and then enjoy!
- Amplify the cashew flavor. If you LOVE cashews, stir in chopped cashews into the cookie dough and bake as suggested.
- Dip in chocolate. Skip the chocolate chips in the dough and dip the cooled, plain cashew butter cookies in melted chocolate for an irresistible chocolate coat.
Storage instructions
To store. These cookies keep well up to three days in a sealed container at room temperature. You can place them on the plate and cover them with a cling wrap. You can also keep them in the fridge for up to a week.
To freeze. I love the bite of crunchy cookies straight out of the freezer. I prefer to make them in bulk and freeze them for six months!
Frequently asked questions
You can easily make eggless cookies by substituting a regular egg with a flax one! You can also use ground chia seeds instead. It’ll be just as chewy and delightful.
If you want thicker and chewier cookies, you can chill the dough for 1-2 hours or up to two days.
More easy cookie recipes to try
Cashew Butter Cookies
Ingredients
- 1 cup cashew butter
- 3/4 cup brown sugar or coconut sugar
- 1 large egg or an egg substitute
- 1-2 tablespoons chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a cookie sheet.
- In a large mixing bowl, combine all your ingredients, except for the chocolate chips, and mix well. Fold in your chocolate chips.
- Form 12 small balls of dough and place them on the lined tray. Press each ball in a cookie shape and bake for 10-12 minutes, or until just cooked on top and golden edges.
- Remove cookies from the oven and allow to cool on the tray completely.
I have made these several times, fantastically good and delicious. I have not used an egg yet, but I will try this way too. Very easy to make.
Thank you for this recipe.
I tried this with ground flax instead of chia because that’s all I had lol. It taste great to me and blends well. I highly suggest it!
Fabulous. I did add two tsp of coconut flour and worked great. Yummy.
😀 LOVE IT! I love adding a little coconut flour to flourless cookies to make them a little bit more hearty! 🙂
Has anyone tried this recipe with ther flaxseed meal instead of chia seeds and if so, how did they turn out please
These cookies are delicious! Thanks for the idea!
So welcome!
Can you use ground flax seeds instead of Chia seeds?
I’ve only tried the recipe as written. Feel free to experiment and see!
Hi Arman, I’m loving your recipes and your beautiful enthusiasm for healthy food! I have a question about the carb count listed at the bottom of the recipes. Is listed as total or net carbs!
Thanks so much,
Christie
Hi Christie! It is total carbs so remove the fiber for net carbs!