Cashew Butter Cookies (Vegan, Gluten-Free)

Side view of a tall stack of small cashew cookies

Cashew Butter Cookies (Vegan, Gluten-Free)

Prep Time 10

Cook Time 10

Cool 10

Total Time 30

Servings:11 cookies

Author: Lori Rasmussen, My Quiet Kitchen

These 7-ingredient cashew butter cookies are rich with the unique and nutty flavor of cashews. They're dense, soft, decadent, free from added oils and refined sugar, and so easy to make!

Ingredients
US Customary | Metric

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

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.
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 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.
pinch of flaked sea salt, optional

Notes

Yield: Makes 11 cookies. Nutrition facts are estimates and based on a serving size of one cookie.

Store: Once cool, store cookies in an airtight container at room temperature for a few days or refrigerated for up to 6 days. Cashew cookies can also be frozen. Place in freezer bags or another freezer-safe container to protect from freezer-burn.

Nutrition