cashew butter cookies

Rich with the unique and nutty flavor of cashews, these 7-ingredient vegan cookies are a cinch to prepare and ready in minutes! They&#039;re dense, soft, and decadent, and free from added oil and refined sugar.

Cashew Butter Cookies (Vegan, Gluten-Free)

unsalted cashew butter

coconut sugar (Sub other granulated sweetener, if desired.)

vanilla extract

fine sea salt

cashews,

gluten-free flour

baking powder

non-dairy milk

sea salt, optional

Preheat

Preheat oven to 325 degrees F, and line a cookie sheet with parchment paper or a silicone mat.

In a mixing bowl, stir together the cashew butter, sugar, vanilla, salt, and cashews until thoroughly combined. Add the flour and baking powder, and mix well until no visible flour remains. The dough will be very dry and thick. Add the milk, and mix again until it has been fully absorbed.

Shape

Using a tablespoon or a 1.5 Tbsp cookie scoop, scoop up dough and place on baking sheet. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten into shape.

Bake

Bake 10 to 12 minutes, keeping a close eye on the cookies near the end. Cashew butter tends to burn quickly/easily, so a bit less done is better than overdone in this case. The cookies will be soft straight out of the oven. Immediately sprinkle with flaked sea salt, if using. Allow cookies to cool on the baking sheet for about 5 minutes, then slide the entire sheet onto a cooling rack.

Serve

Allow to cool completely before storing in an airtight container.

Cashew Butter Cookies are made without flour or added oil, for a delicious peanut butter cookie alternative. You can make them with or without eggs, for a vegan &amp; Paleo friendly recipe.

Cashew Butter Cookies

(16 oz.) jar creamy cashew butter

coconut sugar

large eggs ((or flax eggs; see notes))

baking soda

sea salt

dark chocolate chips ((optional))

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the cashew butter, coconut sugar, eggs (or flax eggs), vanilla, baking soda, and salt. Stir well, until a sticky dough is formed.

Fold in the chocolate chips, if using them, and then drop the dough by rounded tablespoons onto the prepared baking sheet.

Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly. If you omit the chocolate chips, use a wet fork to flatten the dough, into a criss-cross pattern. (Similar to a peanut butter cookie.)

Bake at 350ºF for 10-12 minutes, until the cookies are lightly golden around the edges. Cool on the pan completely, as these cookies are very fragile when they are warm. Serve at room temperature, or chilled. I like to store these cookies in an airtight container from the fridge or freezer for the best shelf life. They last in the fridge up to 1 week, or in the freezer for up to 3 months. They are crispy if you serve them frozen!

https://content.jwplatform.com/videos/FzHBgvl5.mp4

Cashew Butter Cookies are one of the best cookies you’ll ever taste. And you don’t even need flour to make them! They are naturally gluten-free, and you can make them with or without eggs, if you need a vegan recipe.

Gluten Free Vegan Blueberry Oatmeal Cookies made with good-for-you ingredients like cashew butter, oats and blueberries! The tastiest healthy breakfast, snack or dessert. 

Cashew Butter Blueberry Oatmeal Cookies

cashew butter (166 grams)

tbsp aquafaba (30 grams)

coconut sugar (75 grams)

vanilla

tsp salt

oat flour

rolled oats (30 grams)

tsp baking soda

blueberries (50 grams)

Into a mixing bowl, whisk together the cashew butter, aquafaba, coconut sugar, vanilla and salt. 

Add in the oat flour, rolled oats and baking soda and use a spatula to fold the ingredients together. 

Once a thick cookie dough forms, divide the dough into 9 equal portions. Roll the dough and then flatten it with the palm of your hands. Take 3-4 blueberries and wrap the dough around the blueberries (refer to photos). Flatten the ball gently using your palm or fingers and place onto parchment lined cookie sheet.

Bake for 10-12 minutes or until golden brown. Let it cool on the cookie sheet for 2-3 minutes and then carefully transfer to a cooling rack to fully cool. 

These are great. Definite crowd pleaser. Thank you!

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Top 3 cashew butter cookies recipes from across the web

The most viewed cashew butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Butter Cookies (Vegan, Glute...

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The most viewed cashew butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine