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    Home » Biscuits and Cookies » Cashew Butter Cookies (Gluten-Free)

    Cashew Butter Cookies (Gluten-Free)

    Published: Feb 9, 2023 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    1227 shares
    Jump to Recipe Leave Review

    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.

    Cooling rack with cashew cookies, and a round white plate topped with cookies.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Make Cashew Butter Cookies:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Cashew Butter Cookies
    Star

    Why you’ll love this recipe:

    We are always after new gluten-free recipes to add to our collection, and these Cashew Butter Cookies are ideal, as they contain no flour!

    This is such a simple recipe and produces a perfectly flavoursome, slightly chewy cookie.

    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.

    Ingredients in this recipe on a white background.

    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.

    Steps 1-2 of preparing this recipe - the ingredients in a bowl and the ingredients combined.

    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. 

    Steps 3-4 of preparing this recipe - balls of cookie dough rolled out on a tray and the flattened cookies ready for baking.

    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.

    Stack of three cookies sitting on a cooling rack, with more cookies in the background.

    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.

    How long do the Cashew Butter Cookies last?

    They will last in an airtight container for 3 days.

    Can the cookies be frozen?

    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.

    What can I top the cookies with?

    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!

    Can I use another type of nut butter?

    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!

    Star

    Variations and substitutions:

    Cashew butter – we also make this recipe using almond or peanut butter.

    Chocolate – a drizzle of chocolate on top of the baked, cooled cookies is a lovely touch.

    Cashew cookies arranged on some baking paper.

    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

    More delicious recipes for you to try:

    • Gluten-Free Almond Cookies
    • stack of cookies sitting on a round wooden board.
      Flourless Peanut Butter Cookies
    • Round white plate with chocolate almond cookies, sitting on a grey cloth.
      Chocolate Almond Flour Cookies (Gluten-Free)
    • Stack of cookies, tied with a blue and white string, sitting on a white tile, with cookies in the background.
      Flourless Almond Butter Cookies

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    Cooling rack with twelve cashew cookies.

    Cashew Butter Cookies

    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.
    4.97 from 91 votes
    Print Pin Review
    Course: Afternoon Tea, Morning Tea, Snack
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Cooling Time: 10 minutes
    Total Time: 37 minutes
    Servings: 24 Cookies
    Calories: 92kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. 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.
    2. Vanilla: use good quality vanilla extract which is naturally derived. The flavour is superior to one which is synthetically produced.
    3. Resting the dough: it is important that the mixture rests for about 10 minutes as it makes it easier to roll into balls.
    4. Shaping the dough: you could use a small ice cream scoop to shape the dough into balls.
    5. 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:

    Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 6mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    Reader Interactions

    Comments

    1. Jessica Stroup

      January 30, 2021 at 10:22 pm

      5 stars
      How awesome! I love these so much!

      Reply
      • Alexandra

        February 01, 2021 at 6:28 pm

        Thank you, Jessica!

        Reply
    2. Tina

      January 20, 2021 at 6:10 pm

      5 stars
      Delicious! My husband loves cashews and so when I made him these cookies this afternoon he was thrilled!! We’re huge fans of nut butter cookies and these are hands down our favorite! I love how it’s a simple 4 ingredient recipe and the cashew flavor really comes through. A must for any cashew lovers. Please try this!!

      Reply
      • Alexandra

        January 30, 2021 at 10:34 am

        Hi Tina, thank you for letting me know that you and your husband enjoyed our Cashew Butter Cookies. They really are delicious and a great alternative for people who can’t eat peanuts. 🙂

        Reply
    3. Audrey

      January 15, 2021 at 10:59 am

      5 stars
      These are the perfect treat!

      Reply
      • Alexandra

        January 15, 2021 at 5:20 pm

        Thank you, Audrey!

        Reply

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    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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