With a hint of cinnamon and deliciously chewy, these Cashew Oat Cookies are the perfect way to curb your sweet tooth. Sweetened with honey and with a pop of crunch from chopped nuts, the gluten-free cookies not only make a simple dessert but a healthy snack too.
“These are PERFECT for holiday cookie exchanges! No worries about those who are GF!!” - Kelsey
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 9
- 🍽 Calories and Protein: 274 kcals and 6 grams of protein
- 📋Main Ingredients: Cashew butter, gluten-free rolled oats, oat flour, coconut oil, and honey.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: These cookies are chewy, naturally sweet, and satisfying while still feeling like a wholesome everyday treat.
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These cookies are my go-to when I want something sweet but not over-the-top, the kind of treat that works as dessert and snack. Made with simple, whole-food ingredients, these cookies with cashew butter are subtly sweet, soft, and incredibly satisfying. They hit that perfect middle ground where you don’t feel like you’re overindulging, similar to my almond butter dark chocolate cups when a craving hits.
Rich cashew butter and melty chocolate chips make these gluten free cashew cookies an instant favorite. I love baking a batch for after-school snacks or keeping some in the fridge for hangry moments. They’re the kind of mini snack that actually holds you over, just like this sugar-free chocolate pudding or my chocolate protein granola.
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💭Why You'll Love This Recipe
Healthy ingredients: Made with easy pantry staples and sweetened naturally.
Allergy-friendly: As long as you choose certified gluten-free oats, these healthy cashew cookies are dairy-free and gluten-free.
Versatile: With so many add-ins and mini variations, it’s super easy to tweak these cookies to adapt to your tastes.
Ingredients and Substitutions
- Oats: You need both oats and oat flour for the cookies, make sure they're regular oats and not instant. If you’re gluten-free, make sure to double-check your oats as needed.
- Cashew butter: Any nut butter will work, but cashew butter gives the richest taste, though almond and hazelnut are a close second.
- Honey: This is a thick sweetener that also helps to bind the cookies. You can use other syrups, though. Coconut syrup works the best as a substitute, as it has a thicker consistency than maple syrup.
- Need to make vegan? Replace the honey with maple syrup and the egg for a flax egg to eliminate all animal products.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Spices and extracts: Add pumpkin spice in the fall a splash of vanilla extract, or almond extract to adjust the cookies subtly.
- Add ins: Mix and match your nuts, use dairy-free white chocolate chips or bite-sized candies for more indulgence.
- Toppings: You can always drizzle cookies with dairy-free caramel sauce with coconut milk or easy homemade chocolate sauce for something fancier.
How To Make Cashew Oat Cookies
Step 1: In a small bowl, mix together all the dry ingredients, including the chocolate chips.
Step 2: Melt the coconut oil and add in the liquid ingredients one by one. Mix until combined only.
Step 3: Use a trigger scoop to portion the cookies onto a lined baking sheet and press them down slightly.
Step 4: Bake until cooked through and let them cool fully on the pan.
Expert Tips To Make It
Don’t overmix the batter; mix until just combined. Overmixed cookie batter leads to dry cookies.
Use either a silicone cookie sheet or line your baking sheet with parchment paper; otherwise, the cookies will stick after baking.
Let them cool fully on the pan before you move them, as they’re pretty delicate when warm.
How To Store Them
These gluten-free cashew cookies are simple in the sense that once they’re cooled, you store them in an airtight container for 3-5 days on the counter.
You can pop them in the fridge so that they last longer, but they will firm up a bit. I wouldn’t recommend freezing the cookies, as the oatmeal doesn’t thaw as well.
Cashew Oat Cookies FAQs
You can't use instant oats for oatmeal cookies because they create a mushy texture when they mix with liquid ingredients, Rolled oats hold up with a chewy texture perfect for cookies.
Cashew oatmeal cookies can be part of a healthy diet if they're homemade and contain minimal processed sugar and oils.
If you tried this Cashew Oat Cookies [Gluten-Free] Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Cashew Oat Cookies (Dairy and Gluten Free)
Video
Ingredients
- ¾ cup Rolled oats gluten-free as needed
- ½ cup Oat flour
- 0.5 teaspoons Baking powder
- 1 teaspoon Cinnamon
- ½ cup Choppe nuts
- ¼ cup Chocolate chips enjoy life are vegan or chopped dark chocolate
- 1 Egg
- ½ cup Cashew butter
- 2 tablespoons Coconut oil measured solid
- ⅓ cup Honey
Instructions
- Preheat the oven to 350 degrees F
- In a small bowl, mix together all the dry ingredients, including the chocolatec hips.
- Melt the coconut oil and add in the liquid ingredients one by one. Mix until combined only, do not overmix.
- Use a trigger scoop to portion the cookie dough onto a lined piece of parchment paper then, press them down slightly with a fork.
- Bake the cookies for 15 minutes until the edges are firming up. The centers will be soft and that's okay.
- Remove them from the oven and let them cool on the pan before removing them with a silicone spatula.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
They're nutty and chewy and not TOO sweet, my kids love these for school snacks!
Priya says
OMG! These look so good! I need to add baking to my list of things to learn! 🙂
fitasamamabear says
Haha thanks Priya! They're pretty simple (I'm not a fancy person lol) so I have faith thar you can do them!
Tom says
These look great! Realistically what would be the longest they would keep for please?
fitasamamabear says
Hey Tom,
That's a good question because cookies don't last long in my house... I personally freeze my cookies and then take them out as I want them (I've had them for a month in the freezer). But placed in the fridge in a sealed container I would estimate roughly five days 🙂
Christie Moeller says
Oh my yummy yum yum. These look so delish! Pinning and making these this weekend! Yum!
xoxo Christie
fitasamamabear says
Thanks Christie! Let me know how you like them!
Larissa says
These look amazing! I know my mom would love everything about this cookie, especially since it's on the healthier side. I'm not a big fan of nuts so I'd have to make mine without the pecans. I've never had cashew butter before. Does it have a really strong nut flavor?
fitasamamabear says
MMmm I could live off nuts haha It does have a decent nut flavor so what about making them with sunflower seed butter instead? It would change the flavor but I think still be delicious!
Kelsey says
These are PERFECT for holiday cookie exchanges! No worries about those who are GF!!
fitasamamabear says
Oh I didn't think of that! I have a bunch of amazing sugar cookies coming out in November too that would work too (keep an eye for the hazelnut ones they're my favorite!)
Patricia says
Shelby, these look absolutely delicious! My mouth watered just looking at the pictures of these cookies. Would like to try these someday.
fitasamamabear says
Thanks SO MUCH for the kind words! I've been working on my photo skills! Well, trying to work on them lol
Brianna says
I love to eat cookies every day too!!?
fitasamamabear says
And that's why you officially rock 😉
Tara says
These look really good and I already have most of the ingredients in my cupboard! Win!
fitasamamabear says
Definite win! Make them and gobble them all up... I did! lol
Melissa@Realnutritiousliving says
These look delicious Shelby! Can I heat the cashew butter on the stove? I don’t use a microwave ?
fitasamamabear says
Melissa you make me smile! I actually don't own a microwave either (people look at me like I'm insane). Yes you can heat the cashew butter on the stove but put it at super low heat (like three) and keep an eye on it. It it gets too hot (like a rolling boil) it burns and gets chunky and tastes horrible. SO go slow and be patient!