My Cashew Butter Cookies are made with just a few pantry ingredients; they’re naturally gluten-free and sweetened with maple syrup. Perfect with a cup of coffee (or a quick snack before heading to the airport 😉). The cookies also travel well, definitely flight-attendant-approved.
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Why You’ll Love Cashew Butter Cookies
✔ Gluten-Free – Made with almond flour instead of regular flour
✔ Quick to make – No mixer or chill time needed
✔ Perfect balance of flavors – Nutty, sweet, and chocolatey
Tips for the Best Cashew Butter Cookies
✔ Choose the right cashew butter – Natural creamy cashew butter without any added sugars. Give it a good stir before using.
✔ Don’t overbake – They’ll look soft when you take them out—let them cool on the baking sheet to set.
✔ Add-ins are welcome – Try chopped nuts, coconut flakes, or even dried fruit if you’re feeling adventurous
FAQs
It’s best to go with natural cashew butter — the kind that has just cashews (and maybe a pinch of salt) on the ingredient list. If it is thick or separated, give it a good stir before using.
Keep them in an airtight container at room temperature for up to 5 days.
Definitely. Freeze them in a single layer first, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature or warm them slightly before enjoying.
Soft, slightly chewy, and melt-in-your-mouth texture
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Cashew Butter Cookies
Description
Equipment
Ingredients
- 1/2 cup cashew butter creamy and unsweetened
- 4 Tablespoons real maple syrup
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 and 1/3 cups almond flour
- A pinch of salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together cashew butter, maple syrup, egg, and vanilla until smooth.
- Stir in almond flour and salt until a dough forms. Fold in the mini chocolate chips.
- Scoop about a tablespoon of dough for each cookie and roll into balls. Place on the baking sheet and flatten slightly.
- Bake for 12-16 minutes, until the edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely (they’ll firm up as they cool).
Can I use peanut butter?
YES