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The best cashew nut butter biscuits (cookies)

The best cashew nut butter cookie recipe. Use peanut putter if you prefer.

Prep Time
10 mins
Cook Time
10 mins
Servings: 30
Cuisine: American

Ingredients

  • 115 grams butter I always use salted
  • 175 grams Demerara or muscovado sugar 1 cup
  • 1 tsp vanilla extract or essence
  • 1 large free-range egg
  • ½ cup cashew nut butter use peanut butter or other nut butter if you prefer
  • 210 grams flour (cake or all-purpose) 1 1/2 cups
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup heaped roasted cashew nuts chopped (about 40 – 45gms)
  • Extra white or light brown sugar to roll the dough optional

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350 F and line two large baking sheets with non-stick baking or silicone paper.
  2. Using an electric mixer with the paddle attachment beat the butter, cashew nut butter and sugar until well combined. Add the vanilla and egg and mix until creamy.
  3. Remove the bowl from the mixer and sift in the flour, salt, baking powder and baking soda. Add the chopped nuts and then return to the mixer and briefly mix until it is thick dough and all ingredients are incorporated.
  4. Scoop out tablespoons of dough and roll into balls. Toss these through extra sugar and place them on the baking tray allowing about 3cm (1.5  inches) space between each other. They will more or less double in size while baking.
  5. Press down in a criss-cross pattern with a fork to flatten the cookie and leave a pretty pattern.
  6. Bake for 10 minutes and until they just start turning a golden brown around the edges. Bake for a minute or two longer if you prefer them to be crispier.
  7. Remove from the oven and try and allow them to cool completely before you eat them

Notes

  • You can use any nut butter to make these biscuits.
  • I have also made these using a combination of cashew nut and peanut butter (1/4 cup each) and it worked out really well.
  • I have also made an option using coffee-flavoured cashew nut butter and peanut butter (1/4 cup of each). 
  • If you do not have coffee-flavoured cashew nut butter add 1 - 2 teaspoons of espresso powder to the dough at the beginning.