Cashew Butter Cookies
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My cashew butter cookies need just three ingredients to make and are naturally flourless and grain-free. Thick, chewy, and soft in the middle.
If I ever have a jar of cashew butter lying around, there is a 100% chance I’ll make my famous cashew butter cookies.
I drew inspiration from classic peanut butter cookies, but swapped out the peanut butter for creamy cashew butter. I initially tested these with some flour in the dough, but found it detracted from the cookies’ richness. So, they are a little more fragile than a traditional cookie, but you get extra soft middles and mouthfuls that melt in your mouth.
Table of Contents
Why I love this cashew butter cookie recipe
- Three ingredients. Just cashew butter, egg, and brown sugar. Of course, I like to add chocolate chips, too.
- Mild flavor. If you think these cookies will have an overpowering cashew taste, you don’t have to worry! Cashew butter tastes mild, and you won’t even taste it.
- Perfect texture. Thick cookies with crisp edges and soft middles- these are one of my family’s favorite cookies ever.
Key Ingredients
Here’s what goes into my cashew butter cookies, along with kitchen notes. The complete list with measurements is in the recipe card below.
- 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. Keeps the middles of the cookies extra soft and adds a lovely chewiness. Coconut sugar will also work. If you are watching your sugar intake, try my brown sugar substitute.
- Egg. One room-temperature egg is all you need to make this recipe.
- Chocolate chips. Optional, but I love the pools of chocolate in the cookies.
How to make cashew butter cookies
Step 1- Make the dough. Stir together cashew butter, sugar, and egg in a large bowl.
Step 2- Combine. Once combined, fold in the chocolate chips.
Step 3- Shape and bake. Roll the dough into 12 tiny balls and place them on the lined baking sheet. Press them gently to shape them into cookies. Bake for 12 minutes.
Arman’s recipe tips
- 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 coating.
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 egg. You can also use ground chia seeds instead. It’ll be just as chewy but a little more crumbly.
If you want thicker, chewier cookies, you can chill the dough for 1-2 hours or up to 2 days.
✅ Nutrition reviewed
“These cashew butter cookies are a great dessert option for those with peanut allergies or those wanting a more wholesome cookie. You get the added healthy fats and even a little bit of fiber.” – Felicia Newell, MScAHN, RD, CPT.
Cashew Butter Cookies
Video
Ingredients
- 1 cup cashew butter
- 3/4 cup brown sugar or coconut sugar
- 1 large egg
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 the cashew butter, brown sugar, and egg. Fold in the chocolate chips, if using.
- 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.
Notes
- Chocolate chips: I like to fold in 1/2 a cup of chocolate chips.
- Tips: See my recipe tips above for making the best cashew cookies.
- Leftovers: Keep at room temperature for 3 days or in the fridge for one week. You can freeze them for up to 6 months.
Nutrition
More simple cookie recipes
If you love these cookies, try one of these other flourless ones:
Absolutely loved these cookies, I made them with peanut butter, because who can afford cashew butter these days on Social Security? When I first mixed up the batter, I thought to myself, “Self, these look mighty wet to roll into balls.” Just then the phone rang and after my conversation, I returned to the bowl and Lo and Behold, the batter had thickened up. I used a spoon to drop on my parchment paper lined baking pan. I had to bake them for about 16 minutes to have them done and they were perfect. Next time I make them, I will have to restrain myself from eating half of them in one day, they are killer on my blood sugar, and I’ve been so good lately.
Thanks so much for this lovely review, Pisco- peanut butter is a great alternative yo cashew butter. The batter does thicken a little as it sits 🙂
I very appreciate it’s helpful
Thanks for the lovely feedback, Mercelita- I’m so glad you enjoyed the recipe!
I have ever of this this recipe before
Do you think I could use this same recipe for a simple peanut butter cookie, using powdered pb?
Hi Sheila- I’ve had a few readers try that successfully! They did mention it turned out softer, though.
Are these photos of THESE cookies, or just your standard cookies in general? I see this image on other recipes and see what looks like chocolate chunks, not chips, which aren’t mentioned here, but they never come out looking like this without flour so I’m genuinely curious if I’m doing something wrong somehow and they are, in fact, supposed to look like this??? 🙏🏻
Hi they sure are- I only share recipe photos of what the actual recipe looks like. I do suggest chocolate chips/chocolate chunks as an add in, which is what I used in these.
Can I use regular peanut butter instead?
Yes, you can! 🙂
Are they best frozen cooked or can the mix be frozen and cooked later.Going to make them.
Frozen baked! Because these don’t have flour in them, the dough doesn’t freeze very well and crumbles.
These cookies are sooo yummy! I couldn’t believe how good they were without using any kind of flour! My husband lived then as well! This is a keeper!! Thank you for sharing!!