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.
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.