Cashew Butter Cookies (Vegan, Gluten-Free)
User Reviews
5
Cashew Butter Cookies (Vegan, Gluten-Free)
Description
Cashew Butter Cookies start with unsalted cashew butter mixed with coconut sugar and vanilla extract to form a rich and nutty base. Gluten-free flour and baking powder are incorporated to provide structure, while a splash of non-dairy milk helps the dough come together. The dough is quite thick and dry before the milk is added, resulting in a sturdy consistency for shaping.
The cookies are scooped onto a lined baking sheet, and a fork is used to press a criss-cross pattern on each. Baking at 325°F for 10 to 12 minutes softens the cookies while preventing burning, especially since cashew butter can scorch easily. Cooling on the baking sheet allows them to set without becoming too firm, and an optional sprinkle of flaked sea salt adds a subtle contrast to the coconut sugar's sweetness.
These cookies make a good snack or treat for those avoiding gluten and animal products, and they can be stored at room temperature for several days or refrigerated to extend freshness. Freezing is also an option for longer storage.
The recipe makes approximately 11 cookies.Store cookies in an airtight container at room temperature for a few days or refrigerate up to 6 days.Cookies can be frozen to maintain freshness; use freezer-safe containers to prevent freezer burn.
Ingredients
- ½ cup cashew butter unsalted
- ⅓ cup coconut sugar Sub other granulated sweetener, if desired.
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt fine sea salt
- ¼ cup cashews raw, chopped, optional
- ⅓ cup 1:1 gluten-free flour blend I used Bob's Red Mill. Sub oat or wheat flour, if desired.
- ½ teaspoon baking powder
- 1 tablespoon non-dairy milk
- pinch of sea salt flaked, optional
Instructions
- Preheat oven to 325 degrees F (162°C), 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 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.
- Using a tablespoon or a 1.5 tablespoon 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 for 10 to 12 minutes, keeping a close eye on the cookies near the end. Cashew butter tends to burn quickly, so slightly under-done is better in this case. The cookies will be soft straight from the oven. Immediately sprinkle with flaked sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- This recipe yields about 11 cashew butter cookies.
- Store cooled cookies in an airtight container at room temperature for several days or refrigerate for up to 6 days.
- Cookies freeze well; place them in freezer-safe containers or bags to protect from freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 117kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 35mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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