Cashew Butter Cookies
User Reviews
4.9
Cashew Butter Cookies
Description
This cookie recipe uses cashew butter as the primary fat and flavor source, combined with coconut sugar for sweetness and the choice of eggs or flax eggs to bind. Vanilla extract enhances the cookie’s aroma. Baking soda leavens slightly to produce a soft yet firm cookie. Adding dark chocolate chips is optional, contributing bursts of bittersweet chocolate to the smooth cashew base. The dough is sticky and is portioned with a spoon onto parchment-lined sheets.
The cookies are flattened with wet fingers or, if chocolate chips are omitted, with a wet fork into a criss-cross pattern. Baking at 350ºF for around 10-12 minutes creates lightly golden edges while maintaining a fragile, tender crumb indoors. Cooling on the pan is important since the warm cookies are delicate. The recipe yields approximately 30 cookies.
These cookies store best refrigerated or frozen in an airtight container, preserving their texture and flavor. They can be made vegan by substituting ground flax eggs for the traditional eggs. Brands of cashew butter with added oil produce slightly different spreading, but sweetness and texture remain appealing.
Ingredients
- 1 (16 oz.) jar cashew butter creamy
- 3/4 cup coconut sugar
- 2 large egg or flax eggs; see notes
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt sea salt
- 1 cup dark chocolate chips (optional)
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
- To make these cookies vegan, replace eggs with 2 tablespoons ground flax seeds mixed with 6 tablespoons water as flax eggs.
- Choose cashew butter brands containing oil for better cookie spreading; those without oil may yield less spread cookies.
- Cookies are fragile when warm, so allow them to cool completely on the baking sheet before handling.
- Store in airtight containers in the refrigerator or freezer for optimal freshness, lasting up to one month in the fridge.
- Nutrition estimates are based on 1 of 30 cookies including chocolate chips and may vary with ingredient substitutions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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