These cashew butter cookies need just four ingredients to make and are naturally flourless and grain-free. Thick, chewy, and soft in the middle.
These cookies are such a hit in my house and among my friends who have peanut allergies. They come together quickly, don’t need any chill time, but most importantly- they taste incredible!
Table of Contents
Why this recipe works
- Four ingredients. Don’t you love it when you need less than five ingredients to make a delicious recipe? These cookies tick that box, AND they are made in just one bowl.
- 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.
- Giftable. With the holiday season approaching, homemade goodies like these cashew cookies make excellent gifts. A perfect way to earn extra brownie points with your loved ones.
- Perfect texture. Thick cookies with crisp edges and soft middles- these are one of my family’s favorite cookies ever.
Ingredients (and substitutions)
Basic baking staples like sugar and an egg make up the base of these cookies. Here is what you’ll need:
- 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.
Find the printable recipe with measurements below.
How to cashew butter cookies
Follow these four simple steps to make yummy cookies in under 30 minutes. Here’s what you need to do.
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. They become crumbly and dry when overbaked.
- 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!
- Use best quality ingredients. When you need just four ingredients, ensure you get quality ingredients for the best results.
- 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.
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!
More easy cookie recipes to try
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.
Cashew Butter Cookies
- 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.
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