These cashew butter cookies are soft, salty, lightly sweet, totally irresistible, and ready in 20 minutes! Perfect when you want just a few bites of something rich and nutty. Cashew cookies are vegan, gluten-free, and made without oil or refined sugar.
So when I spotted a jar of cashew butter on the "last chance" shelf at the grocery store last week, I figured why not turn it into the star of a recipe!
Though I always have raw cashews on hand, for some reason I never make cashew butter. In baked goods I usually go for peanut butter, almond butter, tahini, or sunbutter to add richness and replace butter and oil.
But cashew butter has its own beautifully unique flavor, and these quick and easy cashew cookies highlight it nicely.
Why You'll Love Cashew Butter Cookies
Quick and Easy
When you find yourself craving just a few bites of something rich and sweet but aren't in the mood to bake a complicated dessert, cookies to the rescue! These golden cashew cookies call for just 10 minutes of prep and 10 minutes of bake time.
Are you familiar with Pecan Sandies? I loved those cookies when I was a kid, with their sandy, sweet, almost shortbread-like texture.
In a way, these cashew butter cookies remind me of Pecan Sandies. The texture is different, so I can't quite put my finger on the similarity. I suppose it's just the intensity of the nuttiness!
These are essentially a lightly sweetened bite of cashew butter in cookie form, in other words, they're very satisfying. These aren't a cookie you'll want to eat 3 or 4 of! Nope, a little goes a long way with these, and sometimes that's exactly what you want!
Simple, No-Fuss Recipe
To make these cookies all you need are one bowl, a cookie sheet, and about 25 minutes.
Ingredient Notes and Substitutions
Flour - I tested these with a gluten-free 1:1 flour blend because I wanted to share a cookie specifically for the gluten-free folks out there. If you prefer to use oat flour or another whole-grain flour, I suspect they'll turn out just fine. I find most healthy cookie recipes to be fairly forgiving in that way.
Sweetener - If you don't have coconut sugar feel free to substitute another granulated sweetener like organic cane sugar or light brown sugar.
Cashews - While the chopped cashews aren't necessary, I do think the added texture is really nice. If you don't have whole cashews on hand, feel free to substitute another nut or seed.
See the recipe card below for amounts and full instructions.
Making these cookies is as easy as 1, 2, 3, 4! Here's a quick glance at the process:
- Preheat the oven to 325 degrees F, and line a baking sheet with parchment.
- In a mixing bowl cream together the wet ingredients. Then add dry ingredients and stir to combine.
- Scoop up approximately 1.5 tablespoons of dough per cookie. Place on the baking sheet and use a fork to create a criss-cross pattern on top of each cookie.
- Bake for 10 to 12 minutes, keeping a close eye on the bottom of the cookies during the last couple of minutes so they don't burn.
The cookies will be soft straight from the oven. Let them cool for 5 to 10 minutes before moving to a cooling rack. Cool completely before storing.
Feel like experimenting? Try these cookies with raisins, currants, chopped dried cherries, or cranberries. The burst of tart dried fruit tastes amazing with the richness of cashew butter!
Store cashew cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They can also be frozen for longer storage.
I hope you enjoy these quick and easy cashew butter cookies! If you try the recipe let us know in the comments below.
More vegan cookie recipes:
- Gluten-Free Peanut Butter Cookies
- 1-Bowl Sunbutter Cookies
- Tahini Oatmeal Cookies
- Gluten-Free Thumbprint Cookies
- Double Chocolate Chip Cookies
- Vegan Protein Cookies
- Orange-Tahini Cookies
- Banana Oatmeal Breakfast Cookies
Cashew Butter Cookies (Vegan, Gluten-Free)
- ½ cup unsalted cashew butter
- ⅓ cup coconut sugar - Sub other granulated sweetener, if desired.
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ¼ cup chopped raw cashews, 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 flaked sea salt, optional
- 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.½ cup unsalted cashew butter, ⅓ cup coconut sugar, 1 teaspoon vanilla extract, ⅛ teaspoon fine sea salt, ¼ cup chopped raw cashews, optional
- 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.⅓ cup 1:1 gluten-free flour blend, ½ teaspoon baking powder, 1 tablespoon non-dairy milk
- Using a tablespoon or a 1.5 Tbsp 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.pinch of flaked sea salt, optional
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.