Name: Cashew Butter Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 cup packed light brown sugar; 1 large egg; 1 cup cashew butter (see blog post for how to make a quick batch of homemade); 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup semisweet chocolate chips; Roasted cashew halves for garnishing cookies, optional

Crisp and chewy cashew butter cookies are packed with gooey chocolate chips and you’d never guess that they’re completely flourless!

Who would’ve thought cashew butter could be such a magical cookie ingredient?? The proof is in the cookie today but I think we should all have a second one just to be certain.

These cookies were originally inspired by my sister Ruthie who helped come up with them over a decade ago shortly after I first started my website and wow, did she ever nail it!

I actually hadn’t made this recipe in forever but they were next on my list to update and turns out she knew what she was doing! This recipe stands the test of time and are somehow even better than I remember.

I’m talking picture-perfect crisp edges, a chewy center, and lordy, all the gooey chocolate just melts in your mouth. These have quickly worked their way to the top of my favorite chocolate chip cookie recipes.

You’re about to be in the same boat.

These Cashew Cookies Feature…

Creamy cashew butter
Crisp edges and chewy centers
Gooey semisweet chocolate chips
An easy recipe that comes together with only 6 ingredients and no flour

Making the Cashew Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Brown sugar
Egg
Cashew butter
Vanilla extract
Baking soda
Kosher salt
Semisweet chocolate chips

How to Make Cashew Butter

I almost always make my cashew butter at home since it’s so easy and way cheaper than storebought as well. To make 1 cup cashew butter for this recipe you will need 2 cups roasted unsalted cashews.

Place the cashews in a high-speed blender or food processor and puree on high speed 3-5 minutes, scraping down sides occasionally until cashews are broken down into a smooth butter.

Tips for Perfect Cashew Cookies

Gently fold dough – use a light hand when mixing the dough to avoid overmixing.
Scoop dough into uniform balls – uniform dough balls will bake up evenly.
Space cookies 2 inches apart – these cookies will spread a bit while they bake so make sure you space them evenly so they have room.
Press cashews into tops of cookies before baking – optional, but this garnish gives the cookies a little extra cashew flavor.
Bake cookies 8-10 minutes at 350F – these cookies bake up faster than your average cookie since they don’t have flour in them. Watch the cookies closely so they don’t burn.

Recipe Variations

Try these ideas for a different twist on these cookies.

Use another chocolate – try white chocolate, dark chocolate, or a cut-up chocolate bar.
Top cookies with sea salt – sprinkle warm cookies with a little flaky sea salt.
Add dried fruit – fold 1/4 cup dried cranberries or raisins into dough.

These cookies really are the best kind of magic! It’s hard to believe that a base of cashew butter could result in a cookie so crisp and chewy but you’d better believe these are a permanent addition to our cookie rotation.

And with that, I’m grabbing a third.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

There’s more where that came from! Try these other cookies next.

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5 from 11 votes