Indulgent, simple, and totally irresistible! These cashew butter cookies come out soft before their firm enough to be frosted with chocolate. Naturally gluten-free but totally sweet these cashew butter cookies are a staple recipe to have on hand.
These tasty, chocolate frosted cookies are for all of us mamas striving to be healthy but who still want a chocolate fix! They’re ideal for;
- Kids – because they’re loaded with fats
- Mamas trying to eliminate dairy or gluten
- Moms trying to focus on QUALITY and not quantity
I strive the eat healthily (which to me means mostly un-processed foods), I will admit that I still have a sweet tooth!
These gluten-free cookies not only whip up easily but they're a healthy way to indulge. They can be eaten with the chocolate frosting but are just as delicious without!
Ingredients You Need
Cashew butter: make sure to use fresh cashew butter so that it's creamy and not hard. This helps it mix smoothly. Use any extra to make these gluten-free cashew cookies tomorrow!
Almond butter: in a pinch extra cashew butter will work but almond butter tends to be less thick so it actually helps the texture of the gluten-free cookies.
Coconut flour: a figure competitor's best friend! Coconut flour gives the satiety of something high in carbohydrates without the actual carbs. Definitely a gluten-free pantry staple.
Egg: this is what will bind the cookies so don't skip it!
Vanilla extract: giving the cookies a classic cookie feel. Madagascar vanilla, while pricy, gives the best flavor.
Honey: the gluten-free cookies are very lightly sweetened because they're topped with chocolate frosting, and because they're so rich you really don't need much!
Step By Step Photos
How To Make Cashew Butter Cookies
- Combine the baking powder and flours into a bowl.
- In another bowl, mix the butters, honey, vanilla, and egg.
- Pour wet into dry and mix until combined. Let sit for 3-5 minutes.
- Portion the cookies out onto a silicone cookie sheet or pre-greased or lined prepared baking sheet.
- Bake and let cool fully before topping with healthy chocolate frosting or dairy-free buttercream frosting
Important Teaching Tips
Because these gluten-free cookies don't have any flour in them, they're going to be denser than one that does. However, coming out of the oven they're soft and delicious.
Learn more about the best tips for gluten-free baking.
How To Store Flourless Cashew Butter Cookies
I'm a freezer mom. Since I'm not going to (or shouldn't haha) eat the entire batch of cookies in a couple of days, I tend to make them and toss them in the freezer. This way, I can grab one when I want one.
If this is you, know that the almond butter cookies take some time to thaw. Either pull a few the night before and let them sit in the fridge or place them on the counter for 10 minutes.
Otherwise, store these cashew butter cookies in the fridge as they do have egg in them.
Frequently Asked Questions About Cashew Butter Cookies
For the most part, nut-based butters are interchangeable in baking so you should be able to use any one in place of another. Keep in mind that natural nut butters though have a different texture than ones with added ingredients.
No. Coconut flour is low carb and absorbs a lot of liquid. Subbing in for regular flour or even gluten-free flour will drastically change the texture of the recipe.
Other Gluten-Free Dessert Recipes You'll Love
- Dairy-free caramel sauce
- Chocolate almond flour cookies
- Dairy-free protein truffles
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate chip protein powder muffins
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Paleo Cookies With Chocolate Frosting
Video
Ingredients
- 1 egg
- ½ teaspoon baking powder
- ¼ cup almond flour
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 tbs coconut flour
- ¼ cup cashew butter
- ¼ cup almond butter
Instructions
- Preheat the oven to 350 degrees.
- Combine the baking powder and flours into a bowl.
- In another bowl, mix the butters, honey, vanilla, and egg.
- Pour wet into dry and mix until combined. Let sit for 3-5 minutes.
- Portion the cookies out onto a silicone cookie sheet or pre-greased baking sheet.
- Bake for 17 minutes. Remove from oven and let cool on pan.
- Use a silicone spatula and top with chocolate frosting.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Ruby says
These cookies were a win at our book club tea party. They were indulgent, healthier than traditional cookies, and suitable for a range of dietary preferences that most of my friends follow.
fitasamamabear says
Ohh book club, I love it!
Mary says
Made a batch last weekend, so good! Guilt-free, luscious homemade chocolate frosting but totally healthy.
fitasamamabear says
woot woot.
Sharon says
These were so delicious. I expected a pb cookie flavor but the cashew butter is so mild and not overpowering at all. Great recipe
fitasamamabear says
The cashsew butter makes the texture super awesome too!
Miranda says
So loving these cookies! They did come out nice and soft and that frosting. Wow! It was perfectly chocolately and rich.
fitasamamabear says
Glad you enjoyed them!