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!
Why we 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 simple to prepare recipe comes together in one bowl – the ingredients are all added together and mixed to combine. It doesn’t get much easier than that!
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, or you could even make your own! Avoid any that contain 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.
Vanilla – always use good quality, naturally derived, vanilla extract. It is superior to the varieties which are synthetically produced.
Step by Step Instructions:
Prepare your baking sheets and pre-heat your oven.
- Add all the ingredients to a medium size bowl.
- Mix together until 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.
- Remove some dough with a teaspoon and roll into balls about 2 ½ cm/1 inch in diameter. 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 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 over bake, 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.
Sprinkle a little sea salt or drizzle the cookies with melted chocolate – delicious!
They will last in an airtight container for 3 days.
More delicious recipes for you to try:
If you’re after some more simple cookie recipes, try these – they’re also all gluten-free:
- Dairy Free Almond Cookies
- Chewy Amaretti Cookies
- Pecan Snowball Cookies
- Caramel Cookies
- Chocolate Almond Cookies
- Coffee Almond Cookies
I do hope you will enjoy these delicious Flourless Cashew Butter Cookies. Be sure to let me know in the comments below when you have given them a try!
Flourless Cashew Butter Cookies
- 1 cup cashew butter See Note 1
- 3/4 cup brown sugar – firmly packed
- 1 egg (large)
- 1 tsp vanilla extract See Note 2
- melted chocolate for drizzling
- sea salt flakes
- Preheat your oven to 180 Degrees C (350 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”) diameter and place them onto prepared baking sheets. – see Note 4. Lightly press 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 to a wire rack to cool completely.
- Store in an airtight container for 3 days.
- 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.
- Use good quality vanilla extract which is naturally derived. The flavour is superior to one which is synthetically produced.
- It is important that the mixture rests for about 10 minutes as it makes it easier to roll into balls.
- You could use a small ice cream scoop to shape the dough into balls.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.