A fool-proof and easy recipe for flourless cashew butter cookies using just 3 ingredients and completely eggless! Naturally low carb, sugar free and keto friendly, these soft and chewy flourless cookies take 12 minutes to whip up!
3 Ingredient Cashew Butter Cookies
When it comes to healthy baking recipes, cookies are hands down my favorite.
There is no time like the present for another one, but this time, using cashew butter!
I’ve received a ton of requests for more vegan, keto and paleo recipes using cashew butter. I personally LOVE cashew butter and love using it as an ingredient in many recipes. However, it’s never really been the key ingredient.
Now? They are the KEY ingredient in these sugar free and flourless cookies.
Cashew Nut Butter Cookies
For anyone who is skeptical of using cashew butter, hear me out!
These cookies are thick, soft, chewy and loaded with chocolate chips. They are sweet, buttery and with a hint of salt to really bring out the flavors.
If you are afraid that they will taste like cashews, I promise you that they don’t- The beauty of using cashew butter is that it is super mild tasting, and yields a buttery and rich flavor!
How to make cashew butter cookies
Making cashew butter flourless cookies is ridiculously simple, and needs just 3 ingredients-
- Smooth Cashew Butter
- Monk Fruit Sweetener
- Ground chia seeds (or an egg)
- Chocolate Chips of choice (optional)
It is a simple combination of combining the ingredients and baking them- there is no need for a mixer, no need for chilling the dough and definitely no need for any baking powder or baking soda.
Tips and Tricks to make the BEST Flourless Cashew Butter Cookies
Use smooth cashew butter
Cashew butter generally comes in two varieties- smooth or crunchy. You definitely want to use the smooth variety, as it will mix well with the other ingredients, and yield soft and chewy cookies.
Avoid using homemade cashew butter, unless you blend it into it is drippy (i.e. very liquid and pourable).
Cashew Butter Substitutions
Do not overbake the cookies
These flourless cookies contain no baking powder or baking soda. They also have a very soft and smooth dough. As such, they cook very quickly and continue to cook while cooling.
Check on the cookies around the 10-minute mark. Cookies are done when they are ‘just’ firm on top, and slightly crisp on the edges.
Cookies will firm up while they cool down.
Use ground chia seeds
Ensure your chia seeds are ground-up and a super fine texture. If you use whole chia seeds, the cookies will fall apart and bake unevenly.
Fold in chocolate chips
Chocolate chips are an optional ingredient but highly recommended. If you do use chocolate chips, only add it at the end, once the other ingredients are already combined. This will ensure the batter doesn’t fall apart and that the chocolate chips are evenly distributed.
Add a touch of salt
Adding salt on top of the cookies will really bring out the sweetness, and pairs well with the buttery, sweet cookie.
How to make flourless cookies nut-free
Be wary that if you use sunflower seed butter, your cookies may come out a little bit green, but that’s completely normal!
Can you use an egg instead of ground chia seed?
YES! If you can tolerate eggs or prefer using eggs, you can substitute the ground chia seed for a whole egg.
If you do choose to use the egg, combine the cashew butter with monk fruit sweetener first, before adding it in.
How to store flourless cookies
Keto cashew butter cookies keep well at room temperature. Store the cookies in a sealed container or on a plate, covered in plastic wrap. Cookies will keep for up to 5 days.
You can also store cookies in the fridge to keep them longer. They will last for up to 1 month.
Can you freeze flourless cookies?
These eggless cashew butter cookies are freezer friendly and will keep well frozen for up to 6 months. Be sure to keep the cookies wrapped in parchment paper, and stored in a ziplock bag or container.
More healthy cookie recipes
- Zucchini Bread Cookies
- Flourless Breakfast Cookies
- Best Healthy Chocolate Chip Cookies
- Best Vegan Chocolate Chip Cookies
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. If your cookie batter is too thin, add an extra tablespoon of the ground chia seeds. 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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