Soft, sweet, and impossible to stop at one, these Cashew Butter Cookies are a rich, easy dessert. Totally paleo and deliciously soft, the flourless cookies are smeared with a simple chocolate frosting to create the kind of treat you’ll want to have on repeat year-round.
"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." - Ruby
A Quick Look At The Recipe
- ⏲️Ready In: 45 Minutes
- 👪Serves: 7
- 🍽 Calories and Protein: 183 kcals and 5 grams of protein
- 📋 Main Ingredients: Cashew Butter, almond butter, honey, egg, almond flour, and coconut flour.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
- ⭐ Why You'll Love It: Soft, rich, and naturally sweet, these paleo cookies deliver indulgent flavor with wholesome ingredients and a thick chocolate topping.
SUMMARIZE & SAVE THIS CONTENT ON
I try to stick to mostly unprocessed foods… but my sweet tooth is very real. That’s why I love these flourless cashew butter cookies, they let me indulge without feeling like I’m throwing my goals out the window, just like gluten-free almond flour sugar cookies do when I’m craving something sweet but simple. Plus, "regular" people like my cousins actually enjoy these too and don't think they're eating something "healthy.
These cashew nut butter cookies whip up fast, taste amazing with or without the chocolate frosting, and somehow disappear from the counter every time I make them. They’re soft, rich, and pair perfectly with my paleo hot chocolate recipe, just like this cashew butter fudge.
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💭Why You'll Love This Recipe
Easy to make: You only need id 8 gluten-free pantry staples for this cashew cookie recipe to come together.
Rich and Indulgent: The combination of nut butters and honey creates a super comforting and sweet cookie base.
Healthy: Made with healthier alternatives and sweetened with only honey, these cashew butter cookies are dairy-free, gluten-free, and paleo-approved.
Ingredients and Substitutions
- 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 made with oatmeal.
- 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.
- Vanilla extract: giving the cookies a classic cookie feel. Madagascar vanilla, while pricy, gives the best flavor.
- Honey: The cashew nut buttercookies are very lightly sweetened because they're topped with chocolate frosting, and because they're so rich you really don't need much! Maple syrup may work here but the texture of the cookies will be different.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Chocolate chip: A cashew chocolate chip combo is always delicious especially with kids. Adding mini, dairy-free chocolate chips to the batter gives you a gooey taste in every bite.
Buttercream frosting: In place of the chocolate topping, smear some protein frosting on top with a few sprinkles.
Add-ins: Mixing chopped pecans, coconut, dried fruit, or sprinkles into the batter or sprinkling them on top is an easy way to vary the cookies.
How to Make Cashew Butter Cookies
Step 1: Measure the ingredients you'll need.
Step 2: Combine the baking powder and flours into a bowl. In another bowl, mix the butters, honey, vanilla, and egg.
Step 3: Use a trigger ice cream scoop to portion the cashew cookies onto a baking sheet.
Step 4: Bake and let cool fully before topping with dairy-free chocolate frosting.
Expert Tips
Since the paleo cashew butter cookies don't have flour in them, they're going to be denser than traditional cookies. This means they're ultra delicate coming out of the oven.
Wait until they are fully cooled before fosting the tops so that they dont teat.
For the dairy-free chocolate frosting, thin it out with a splash of almond milk if you need it to be smoother.
Use a trigger ice cream scoop to portion the cashew cookies so that they're all even in size and bake at the same time.
How To Store Them
Store the flourless cashew butter cookies in an airtight container on the counter for one day or in the fridge for up to 5 days. Know that they firm up a bit once chilled.
You can also freeze the cookies unfrosted so make them ahead of when you need them. To do this, freeze them in a freezer-safe bag and separate layers with parchment paper. When you need them, place them in the fridge the night before so that they can thaw overnight. Bring them to room temperature before serving.
Paleo Cashew Butter Cookies FAQs
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.
You can freeze the cookie dough in balls for up to four weeks. To do this, portion the cookies onto a baking sheet and freeze for 30 minutes. Once frozen, place the cookie balls into a freezer-safe container. When you need them, bake from frozen and add 1-3 minutes onto the cooking time watching the carefully towards the end.
More Dairy and Gluten-Free Dessert Recipes
If you tried this Paleo Cashew Butter Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Paleo Cashew Butter Cookies
Video
Equipment
- Siliconebaking mat
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"
Nutrition
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!