Cashew Butter Cookies Recipe
American · Dessert · 22 min total
These soft and chewy cashew butter cookies are rich, nutty, and naturally gluten-free, made with just a handful of simple ingredients.
10
min prep
min prep
12
min cook
min cook
18
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup cashew butter (unsweetened, creamy)
- 1/2 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix cashew butter, coconut sugar, egg, vanilla, baking soda, and salt until well combined.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheet about 2 inches apart.
- Flatten each ball with a fork in a crisscross pattern, pressing gently.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra crunch, press a whole cashew into the center of each cookie before baking.
- Store in an airtight container at room temperature for up to 5 days.
- If dough is too sticky, chill for 15 minutes before shaping.
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