Rich, decadent, and studded with chocolate chunks, these amazing cashew butter cookies are the perfect sweet treat or anytime snack. Learn how to make your own cashew butter at home, and bake a batch of these delicious cookies today! Gluten-free, dairy-free, and vegan, but they taste so good no one would know!
Jump to:
- Cookies for Snacking on Anytime
- My Love for Cashews
- Why This Recipe Works
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Cashew Butter Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cookies You’ll Love
- Dessert Recipes to Enjoy:
- Easy Cashew Butter Cookies (Gluten-free, Dairy-Free, Vegan)
Cookies for Snacking on Anytime
Whether you’re baking for a cookie exchange during Christmas or the holiday season in general, or simply want to snack on something sweet, cookies are always a good idea.
In fact, I believe in that so much that I’ve been baking non-stop this holiday season.
From almond butter cookies, oatmeal cookies and peanut butter cookies, to snickerdoodles, sugar cookies and gingerbread cookies, there’s no shortage of cookies at my home.
My Love for Cashews
And given that I love cooking with cashews (from grinding my own cashew flour, to making homemade cashew milk, to baking cashew bread and coconut cashew bread), I naturally also wanted to make cashew butter cookies.
Why This Recipe Works
- Simple Ingredients: To make these cookies, you’ll need simple ingredients that you might already have at home (or if not, they’re easily accessible at the grocery store).
- Easy to Make: These amazing flourless cashew cookies are insanely easy to make (especially if you already have cashew butter on hand – and if not, I’ll show you just how simple it is to make your own)!
- Rich and Decadent: Studded with chocolate chunks and filled with cashew butter flavor, these easy cookies are deliciously decadent, and will satisfy any sweet tooth!
- Crispy Outside, Soft Inside: Fresh out of the oven, these cashew butter cookies are crispy on the outside and soft and chewy inside. They have the perfect texture, and you’ll want to eat more than just one!
- Totally Gluten-Free, Dairy-Free, and Vegan: The best part if that this recipe is completely gluten-free, dairy-free, and vegan, which means that even those who have Celiac disease or have gluten or lactose intolerances can still indulge in these decadent cookies without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this cashew butter cookies recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Cashew Butter: In this recipe, I teach you how to make your own cashew butter from unsalted roasted cashews, but you can always use 2 cups of store-bought unsalted cashew butter for convenience if you prefer.
- Sugar: I used cane sugar in this recipe, but feel free to use white sugar, light brown sugar, dark brown sugar or coconut sugar too. If you are diabetic or insulin resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index and will not spike your blood sugar).
- Coconut Oil: I always prefer to use refined coconut oil in my cooking, as it has a more neutral taste (compared to extra virgin coconut oil which has a more pronounced coconut flavor and smell). Alternatively, you can also use another neutral vegetable oil.
- Flax Eggs: I used flax eggs but you may also use an egg replacer or chia eggs or aquafaba instead. Alternatively, if you are not vegan or allergic to eggs, feel free to use normal eggs instead.
- Chocolate Chunks: These are entirely optional, so feel free to leave them out if you don’t like chocolate. I used vegan semi-sweet chocolate chunks but feel free to use normal chocolate chunks or chocolate chips if you aren’t lactose-intolerant or vegan.
How to Make Cashew Butter Cookies (Step by Step):
1. Preheat and Line
Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat.
2. Prepare the Flax Eggs
Combine the flaxseed meal and water together, mix well, and let stand for 15 minutes (see my post on how to make flax eggs).
3. Make Cashew Butter
Place the soaked cashews in the bowl of your food processor or electric blender, together with water and melted coconut oil, and process until you get around 2 cups of thick but creamy cashew butter.
(This may take at least five minutes and you may need to scrape down the sides of your food processor or blender as necessary.)
4. Prepare Cookie Dough
In a large bowl, combine the cashew butter, sugar, flax eggs, baking powder and salt, and mix well until you get a homogeneous cookie dough.
5. Fold in Chocolate Chunks
Gently fold in the chocolate chunks until they are evenly distributed.
6. Drop Cookie Dough on Cookie Sheet
Using a cookie scoop, drop cookie dough by rounded tablespoons onto the prepared baking sheet and gently flatten dough down with a spatula (the cookies will only spread very slightly).
7. Bake
Bake for 25 to 30 minutes, until the cashew cookies are firm on the top.
8. Cool Completely Before Eating
Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to completely at room temperature.
(Tip: It’s important that you let the cookies cool completely before eating or storing as they will continue to cook on the inside even after you remove them from the oven.)
Dish by Dish Tips/Tricks:
- Make Plain Cashew Cookies: If you prefer to make plain cashew cookies, simply leave out the chocolate chunks.
- Optional Add-Ins: Alternatively, you can swap out the chocolate chunks for equal amounts of your favorite nuts (such as chopped cashews or almonds), or even raisins or other dried fruit if you prefer.
- Crisp Them Up Again: As time passes, these cookies will lose their initial external crispness. However, you can easily crisp them up again by baking them for 5 minutes in the oven at 350F before eating.
Recipe FAQs:
Because these flourless cookies tend to be on the moister side, it’s best to store them in the refrigerator. To store, place cookies in an airtight container and store in the refrigerator for up to 5 days.
To freeze, place the cashew cookies in the freezer for up to 3 months. Let thaw overnight in the refrigerator before eating or serving.
Other Gluten-Free Cookies You’ll Love
- Almond Butter Cookies (Gluten-Free, Dairy-Free)
- Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
- Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Easy Snickerdoodle Cookies (Gluten-Free, Dairy-Free)
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Easy Coconut Macaroons (Gluten-Free, Dairy-Free)
- Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
- Soft Pumpkin Cookies (Gluten-Free, Dairy-Free)
- Sugar Cookies (Gluten-Free, Dairy-Free)
- Oatmeal Cookies (Gluten-Free, Dairy-Free)
Dessert Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Cashew Butter Cookies (Gluten-free, Dairy-Free, Vegan)
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Rich, decadent, and studded with chocolate chunks, these amazing cashew butter cookies are the perfect sweet treat or anytime snack. Learn how to make your own cashew butter at home, and bake a batch of these delicious cookies today! Gluten-free, dairy-free, and vegan, but they taste so good no one would know!
Ingredients
For the Cashew Butter:
- 2 cups unsalted roasted cashews, soaked for at least 15 minutes in hot water
- 1/4 cup water
- 1/4 cup coconut oil, melted
Rest of the Ingredients:
- 1/2 cup organic cane sugar
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegan semi-sweet chocolate chunks or chips (optional)
Instructions
- Preheat and Line: Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat.
- Prepare Flax Eggs: Combining the flaxseed meal and water together, mix well, and let stand for 15 minutes (see my post on how to make flax eggs).
- Make the Cashew Butter: Place the soaked cashews in the bowl of your food processor or electric blender, together with water and melted coconut oil, and process until you get around 2 cups of thick but creamy cashew butter. (This may take at least five minutes and you may need to scrape down the sides of your food processor or blender as necessary.)
- Prepare Cookie Dough: In a large bowl, combine the cashew butter, sugar, flax eggs, baking powder and salt, and mix well until you get a homogeneous cookie dough.
- Fold in Chocolate Chunks: Gently fold in the chocolate chunks until they are evenly distributed.
- Drop Cookie Dough on Baking Sheet: Drop cookie dough by rounded tablespoons onto the prepared baking sheet and gently flatten dough down with a spatula (the cookies will only spread very slightly).
- Bake: Bake for 25 to 30 minutes, until cookies are firm on the top.
- Cool Completely: Allow cookies to cool completely (around 20 minutes) before eating as they will continue to cook on the inside even after you remove them from the oven.
Notes
Cashew Butter: In this recipe, I made my own cashew butter from unsalted roasted cashews, but you can always use 2 cups of store-bought unsalted cashew butter for convenience if you prefer.
Sugar: I used cane sugar in this recipe, but feel free to use white sugar, light brown sugar, dark brown sugar or coconut sugar too. If you are diabetic or insulin resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).
Coconut Oil: I always prefer to use refined coconut oil in my cooking, as it has a more neutral taste (compared to extra virgin coconut oil that has a stronger coconut flavor and smell). Alternatively, you can also use another neutral vegetable oil.
Flax Eggs: I used flax eggs but feel free to use an egg replacer or chia eggs or aquafaba instead. Alternatively, if you can take normal eggs, use 2 chicken eggs instead.
Chocolate Chunks: These are entirely optional, so feel free to leave them out if you don’t like chocolate. I used vegan semi-sweet chocolate chunks but feel free to use normal chocolate chunks or chocolate chips if you aren’t lactose-intolerant or vegan.
Storing: To store, place cookies in an airtight container and store in the refrigerator for up to 5 days.
Freezing: To freeze, place cashew butter cookies in the freezer for up to 3 months. Let thaw overnight in the refrigerator before eating or serving.
Barely adapted from: Detoxinista
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: cashew butter cookies
I have not tried these cookies yet but i am sure they will be delicious as i have tried your other recipies wich i loved! All the best! Sally
Hi Sally! Thanks for your lovely words! Glad to have you here 🙂
Good morning Felicia,
In this post, I am reminded of how easy I can make my own cashew butter instead of having to go to the store and look for this butter whenever I want to bake a batch of these super decadent cookies.
The other thing I learned is that I can easily crisp up my soften cookies by simply rebaking them for another 5 minutes in the oven or just toast them in my toaster.
Thanks Felicia for these great tips 🙂
Love you always!
Mum
★★★★★
You’re most welcome mummy! Love you too!
Thanks! I was searching about the butterscotch cookies in an eggless form on the internet but mostly they were using the eggs. Thanks to you that now my vegan family can eat this.
Hi dear! Glad you enjoyed these cashew butter cookies and that you and your family can enjoy it!
Good morning Felicia,
Since you first posted your Caschew Butter Cookies recipe in 2016, I have never stop enjoying this special snack because of the richness of cashew and chocolate fragrance combined. It is also a great cookie exchange during this Christmas festive season.
Thank you for revisiting and modifying this recipe with great tips and nutritional information.
Hugs and Kisses,
Mum
★★★★★
You are most welcome Mummy! So glad you found the extra tips and information helpful 🙂
Wow! Felicia, your caschew butter chocolate cookies look so so invitingly delicious. Can’t wait to bake some for our family.
How I wish I was there with you in BA when you made them so I could enjoy your cookies without having to bake them for myself . Juan is such a lucky guy who gets to enjoy the fruit of your labour of love. Bless your hearts as both of you munch on your cookies – please remember me here salivating away…
Love and blessings ,
Mum
★★★★★
Haha mummy you are so cute!! 🙂 These are very easy to make as long as you use a good blender 🙂 Can make within an hour!