Cashew Butter Cookies are among the best cookies you’ll ever style. And also you don’t even want flour to make them! They’re naturally gluten-free, and you may make them with or with out eggs, in the event you want a vegan recipe.
These cookies have been a fan favourite for years! Utilizing cashew butter as the bottom provides these cookies a calmly candy and nutty taste, with out utilizing flour or further oil. (The cashew butter already has oil in it, so no want for further!)
I nearly at all times use Dealer Joe’s cashew butter for this recipe, as a result of it has a persistently runny texture and scrumptious taste. It’s also possible to make your individual do-it-yourself cashew butter, in the event you desire.
Substances You’ll Want
What’s in cashew butter cookies?
- Cashew butter
- Coconut sugar
- Eggs (or flax eggs!)
- Baking soda
They’re so easy, but so scrumptious. Once you use flax eggs for a vegan model, they end up somewhat further gooey on the within… which I personally love!
Find out how to Make Cashew Butter Cookies
1. Combine. In a big bowl, stir collectively the cashew butter, coconut sugar, eggs (or flax eggs), baking soda, vanilla, and salt. The batter will look somewhat extra moist and sticky than a standard cookie dough.
2. Scoop. Use a tablespoon or cookie scoop to drop the dough onto a parchment lined baking sheet. You can also make these with or with out chocolate chips! For a cookie that appears like a basic peanut butter cookie, use a moist fork to flatten the highest, right into a criss-cross form.
For a chocolate chip cookie, you possibly can fold the chocolate chips into the batter, after which flatten the dough with moist fingers to ensure the cookies will unfold and bake evenly.
I like so as to add a number of further chocolate chips on high, to ensure they give the impression of being properly studded.
3. Bake. The cookies must bake for 10 to 12 minutes at 350ºF, or till they’re calmly golden across the edges.
In case you desire under-baked cookies (which I generally do) you possibly can experiment with pulling these out of the oven on the 8-minute mark. Make sure to allow them to cool fully on the pan, as they’re very fragile when they’re heat.
Cashew butter cookies might be saved at room temperature for as much as 3 days, however I don’t suggest storing them in an hermetic container in that case, as a result of they have a tendency to melt when sealed at room temperature.
They continue to be sturdier whenever you go away them out on the counter, however they are going to begin to dry out over time.
For the perfect shelf life, I like to recommend storing these in an hermetic container within the freezer. We really desire consuming these straight from frozen! They develop into fairly crunchy that means. It’s also possible to retailer these in an hermetic container within the fridge for as much as 1 week.
Knowledgeable Suggestions & Frequent Questions
Can I exploit one other nut butter? In fact! You should use almond butter or peanut butter for this recipe, or strive sunflower seed butter for a nut-free possibility.
Will honey work? I’ve examined this recipe with honey, and the cookies do maintain collectively in the event you use a 1/2 cup of honey as a substitute of the coconut sugar. Nevertheless, my style testers didn’t desire the honey model, so make the substitution at your individual danger!
Are these vegan? In case you use 2 flax eggs (which is 2 tablespoons of floor flax seeds blended with 6 tablespoons of water) then this recipe is vegan. The vegan model is definitely my most well-liked methodology, as a result of I like gooey, barely under-baked textured cookies. In case you like cookies like that, too, the vegan model is for you.
Are these cookies Paleo? These cookies are grain-free and naturally sweetened whenever you omit the chocolate chips. For a completely refined-sugar-free cookie, strive including crunchy cacao nibs as a substitute of the chocolate chips, or use a naturally sweetened chocolate, like Hu model.
Will another sugar work? In case you preserve one other granulated sugar available, like brown sugar or white sugar, that ought to work on this recipe texture-wise, too. Simply needless to say these sweeteners are barely sweeter than coconut sugar, so the ultimate cookies shall be, too!
I can’t wait to listen to how you want these cashew butter cookies. Make sure to tag @detoxinista on Instagram or Fb in the event you strive them!
Cashew Butter Cookies
Cashew Butter Cookies are made with out flour or added oil, for a scrumptious peanut butter cookie various. You can also make them with or with out eggs, for a vegan & Paleo pleasant recipe.
Preheat the oven to 350ºF and line a big baking sheet with parchment paper. In a big bowl, mix the cashew butter, coconut sugar, eggs (or flax eggs), vanilla, baking soda, and salt. Stir effectively, till a sticky dough is shaped.
Fold within the chocolate chips, if utilizing them, after which drop the dough by rounded tablespoons onto the ready baking sheet.
Use your fingers (getting them moist helps stop sticking) to softly press the dough down right into a cookie-shape, as these cookies solely unfold barely. In case you omit the chocolate chips, use a moist fork to flatten the dough, right into a criss-cross sample. (Just like a peanut butter cookie.)
Bake at 350ºF for 10-12 minutes, till the cookies are calmly golden across the edges. Cool on the pan fully, as these cookies are very fragile when they’re heat. Serve at room temperature, or chilled. I prefer to retailer these cookies in an hermetic container from the fridge or freezer for the perfect shelf life. They final within the fridge as much as 1 week, or within the freezer for as much as 3 months. They’re crispy in the event you serve them frozen!
I used Dealer Joe’s model cashew butter for this recipe, which has oil included within the components. The cookies may not unfold as a lot utilizing manufacturers with out the added oil, however they need to nonetheless be scrumptious.
For a vegan cookie, omit the eggs and use 2 tablespoons of floor flax seeds blended with 6 tablespoons of water, to make “flax eggs” as a swap.
Energy: 140kcal | Carbohydrates: 11g | Protein: 4g | Fats: 10g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Ldl cholesterol: 12mg | Sodium: 58mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
In case you strive these Cashew Butter Cookies, please go away a remark and star ranking beneath letting me understand how you want them!
Reader Suggestions: Do you’ve gotten a favourite sort of cookie? I really feel like I’ve lined a whole lot of cookie recipes through the years, however let me know if I’m lacking any. I’m at all times keen to experiment with cookies for you!