These Flourless Cashew Butter Cookies are one of the easiest recipes you can make! Requiring just four ingredients, you’ll be able to make a batch to enjoy for morning or afternoon tea in no time. These delicious and simple cookies are both gluten and dairy free.
You will love these Cashew Butter Cookies because:
- The cookie dough comes together in one bowl – the ingredients are added together and mixed to combine.
- They contain just four ingredients – you may already have them all on hand!
- This recipe is both gluten and dairy free, meaning it is suitable for certain dietary requirements.
- If you don’t have cashew butter on hand, you can also use either almond or peanut butter.
- This is such an easy recipe – and perfect to get the kids helping in the kitchen.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Cashew Butter – I use an organic brand of cashew butter. You can even make your own. I avoid brands that contain any additives or preservatives.
Brown Sugar – I like to add brown sugar for the slight caramel flavour it adds to the cookies.
Egg – one large free-range egg at room temperature is added to assist in binding the cookies together.
Vanilla – always use good quality, naturally derived vanilla extract. It is superior to the varieties which are synthetically produced.
How to Make Cashew Butter Cookies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add your ingredients to a bowl:
To a medium-sized bowl, add all of your ingredients.
2 – Mix well to combine:
Mix together until everything is well combined.
Set the bowl aside for about 10 minutes – this will allow the dough to firm up and make it easier for rolling into balls.
3 – Roll the dough into balls:
Remove some dough with a teaspoon and roll it into balls about 2 ½ cm (1 inch) in diameter.
4 – Shape and bake:
Place them onto the prepared baking tray. Use the tines of a fork to lightly flatten the cookie and make a cross-hatch pattern.
Bake until the edges are lightly golden brown.
Tips for success and FAQs:
I know you can’t wait to eat these Flourless Cashew Butter Cookies, but it really is important to set the mixture aside for about 10 minutes to allow it to firm up. This will mean that it is easier to roll into balls. The high oil content of the cashew butter means the dough will not stick to your hands.
Do not leave the cookies in the oven too long. They are ready when the edges appear light brown. It may be best to remove the tray from the oven so you can clearly see the edges. If they overbake, they will become dry and crumbly.
Some further patience is now required. They smell fantastic and are so tempting but they must be cooled before they’re eaten, or they will crumble in your hand – I know from experience.
With a recipe as simple as this one, and containing such few ingredients, use the best quality possible for the best result. A good quality nut butter and vanilla extract will provide the best flavoured cookie.
They will last in an airtight container for 3 days.
The cookies can also be frozen for up to two months. If freezing in layers, separate the cookies with some non-stick baking paper so they do not stick together. Store in an airtight container.
The cookies are delicious as is, but you can also add a little sprinkle of sea salt flakes or even a drizzle of melted chocolate – so good!
The cookies are also delicious when made with Almond Butter or Peanut Butter. Just keep an eye on the cooking time – it can vary slightly!
Serving suggestions:
Enjoy the cookies with your tea, coffee or even a glass of milk.
They are perfect for baking when you’re short of time, or keen for a sweet treat. Bake a batch to take with you the next time you visit a loved one – they look lovely in a little box with a ribbon tied around it.
I hope you will enjoy these super easy and very delicious Flourless Cashew Butter Cookies. Be sure to let me know in the comments below when you have given them a try!
Alex xx
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Cashew Butter Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 cup cashew butter See Note 1
- ¾ cup (150 g) brown sugar – firmly packed
- 1 large egg – at room temperature
- 1 teaspoon vanilla extract See Note 2
Optional Toppings:
- melted chocolate for drizzling
- sea salt flakes
Instructions
- Preheat your oven to 180 Degrees C (355 F).Line two rimmed baking sheets with non-stick baking paper.
- Place all the ingredients into a medium sized bowl and thoroughly mix them together.Set the bowl aside for 10 minutes to firm the dough. See Note 3.
- Remove some dough with a teaspoon and roll with your hands into balls about 2 ½ cm (1”) in diameter and place them onto prepared baking sheets. (See Note 4).
- Lightly press the tops of cookies with the tines of a fork, flattening them a little and making a crosshatch pattern.
- Put both trays in the oven and bake for 8-12 minutes, swapping the trays halfway through, until the cookies are a light golden brown on the edges.
- Allow cookies to cool on the tray for about 10 minutes, and then carefully transfer them to a wire rack to cool completely.
- Store in an airtight container for 3 days.
Notes
- Cashew butter: I use a natural cashew butter, to avoid those with unwanted additives. Nut butters frequently have a layer of oil on the top and this will need to be mixed in well before measuring out for the cookies.
- Vanilla: use good quality vanilla extract which is naturally derived. The flavour is superior to one which is synthetically produced.
- Resting the dough: it is important that the mixture rests for about 10 minutes as it makes it easier to roll into balls.
- Shaping the dough: you could use a small ice cream scoop to shape the dough into balls.
- Storage: store in a cool location in an airtight container for up to 3 days. The cookies can also be frozen for up to two months. If freezing in layers, separate the cookies with some non-stick baking paper so they do not stick together.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in January 2021. It has been updated with more information. The recipe remains the same.
percy . Jack
they were amazing and I will be making them again. as I am GF It’s hard for me to find Recipes this good.
Alexandra Cook
Hello!
Thank you for giving the recipe a try! 🙂 I am so happy you enjoyed the cookies.
We have quite a few more GF recipes on the blog – you can view our complete collection here.
Enjoy! Alex xo
Isabel
I have made this recipe a few times now – the results are always delightful. If my kitchen is warm, I rest the dough in the fridge. Works equally well with peanut butter. Thanks for such a simple and foolproof recipe!
Alexandra Cook
Hi Isabel,
Thank you so much for your lovely comment!
I am so happy to hear you’ve made the cookies several times. I really appreciate you taking the time to let me know. Alex xo
Jessica S
How awesome! I love these so much!
Alexandra
Thank you, Jessica!
Audrey
These are the perfect treat!
Alexandra
Thank you, Audrey!