Cashew Butter Cookies

These cashew butter cookies need just three ingredients to make and are naturally flourless and grain-free. Thick, chewy, and soft in the middle.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 12

Total Time 14

Servings servings

Calories 190kcal

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.

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.