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5.0 from 3 votes

The BEST Cashew Butter Cookies

These cashew butter cookies are gloriously chewy with crispy edges, and flavored with a sprinkle of sea salt. The best cookie for nut butter lovers!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 42 cookies
Calories: 210 kcal
Course: Dessert
Cuisine: American

Ingredients

The cashew butter:
  • 2 cups unsalted, roasted cashews
  • 2 tablespoons + 1 teaspoon canola oil divided
  • ¼ teaspoon salt
The cookies:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup (packed) brown sugar
  • 1 cup cashew butter
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup unsalted, roasted cashews roughly chopped
  • ¼ cup (approximately) sea salt

Instructions

The cashew butter:
    Cup of Yum
  1. In the bowl of a food processor or blender, combine cashews, 1 tablespoon plus 1 teaspoon canola oil, and salt. Process for about 30 seconds. Scrape down the sides and then, with the machine running, slowly add the remaining 1 tablespoon canola oil.
  2. If you are using the cashew butter to spread on bread or toast, you might want to add a little more oil. For the cookies, however, this consistency works well.
The cookies:
  1. Preheat oven to 350 degrees F, with the racks set in the lower-middle and upper-middle positions. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
  3. In the bowl of a stand-mixer (or in a large bowl, using a hand-mixer), combine butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add cashew butter and mix for approximately 30 seconds. Pour in vanilla extract and mix until combined. Add 2 eggs, one at a time, mixing each until combined.
  4. Turn the mixer to low and slowly spoon in the flour mixture. Process until incorporated into the butter mixture. Add 1 cup roughly chopped unsalted, roasted cashews and mix for additional 10 to 15 seconds.
  5. Using rounded 2 tablespoons for each cookie, roll the dough between your palms to form a ball. Place the cookies on the prepared baking sheets, 2 to 3 inches apart. To avoid the cookies baking into each other, I placed only 6 on each baking sheet. With the back of a fork, gently press down each cookie in two directions to make a checkerboard pattern. Sprinkle each cookie with a pinch of sea salt.
  6. Bake the cookies until the edges are light golden brown and the centers are puffed, rotating the sheets between racks and back to front halfway through baking, 10 to 12 minutes in total.
  7. Remove cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire cooling rack. Repeat the procedure with the remaining dough. Serve warm or room temperature.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. The nutritional information for this recipes is calculated using the built-in WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1cookie Calories 210kcal (11%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 20mg (7%) Sodium 636mg (27%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 152IU (3%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 42cookies

Amount Per Serving

Calories 210

% Daily Value*

Serving 1cookie
Calories 210kcal 11%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 636mg 27%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 152IU 3%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.