Cashew Butter Cookies
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4.9
78 reviews
Excellent
Cashew Butter Cookies
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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 & Paleo friendly recipe.
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Ingredients
- 1 (16 oz.) jar creamy cashew butter
- 3/4 cup coconut sugar
- 2 large eggs (or flax eggs; see notes)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips (optional)
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Instructions
- 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!
Notes
- Nutrition information is for 1 of 30 cookies, including the chocolate chips. This information is just an estimate, and not a guarantee.
- I used Trader Joe's brand cashew butter for this recipe, which has oil included in the ingredients. The cookies might not spread as much using brands without the added oil, but they should still be delicious.
- For a vegan cookie, omit the eggs and use 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water, to make "flax eggs" as a swap.
Nutrition Information
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Calories
140kcal
(7%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
12mg
(4%)
Sodium
58mg
(2%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 58mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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