Love healthier cookies? Try my almond butter cookies, flourless cookies, and keto peanut butter cookies next. If ever I have a jar of cashew butter lying around, there is a 100% chance I’ll be making my famous cashew butter cookies. These cookies are a hit in my house and among my friends who have peanut allergies. They come together quickly, don’t need any chill time, and, most importantly, taste incredible!
Why I love this recipe
Three ingredients. Just cashew butter, egg, and brown sugar. Of course, I like to add chocolate chips, too, but that is optional. Mild flavor. If you think these cookies will have an overpowering cashew taste, you don’t have to worry! Cashew butter tastes mild and won’t interfere with your cookie-eating experience. Perfect texture. Thick cookies with crisp edges and soft middles- these are one of my family’s favorite cookies ever.
Ingredients needed
Cashew butter. Smooth and creamy nut butter with no added sugar or salt. You can swap this for any nut or seed butter. Brown sugar. It adds a lovely chewiness to the cookies. Coconut sugar works just as well. If you are watching your sugar intake, try my brown sugar substitute or my powdered sugar substitute. Egg. One room-temperature egg is all you need to make this recipe. Chocolate chips. Optional, but also not optional.
How to make cashew butter cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the dough. Stir together cashew butter, sugar, and egg in a large bowl. Once combined, fold in the chocolate chips. Step 2- Shape your cookies. Roll the dough into 12 tiny balls and place them on the lined baking sheet. Press them gently to shape them into cookies. Step 3- Bake the cookies. Place the cookie tray in a preheated oven and bake (180°C/350°F) until you see the golden edges. Step 4- Cool down and enjoy! Transfer the cookies out of the oven, let them cool down and firm on the tray, and enjoy.
Recipe tips and variations
Avoid overbaking. These cookies are better underbaked than overbaked. You want them to have the perfect soft texture. Allow the cookies to cool down. Warm cookies are terribly fragile and will crumble in your hand. Be patient. Let the cookies chill on the tray for a bit, and then enjoy! Amplify the cashew flavor. If you LOVE cashews, stir in chopped cashews into the cookie dough and bake as suggested. Dip in chocolate. Skip the chocolate chips in the dough and dip the cooled, plain cashew butter cookies in melted chocolate for an irresistible chocolate coat.
Storage instructions
To store. These cookies keep well up to three days in a sealed container at room temperature. You can place them on the plate and cover them with a cling wrap. You can also keep them in the fridge for up to a week. To freeze. I love the bite of crunchy cookies straight out of the freezer. I prefer to make them in bulk and freeze them for six months!
Frequently asked questions
More easy cookie recipes to try
Healthy pumpkin cookies Zucchini cookies Applesauce cookies
