Published 12/16/2017 • Updated 5/9/2024 With cashew butter as the base, these healthy cookies have a wonderful nutty flavor with crispy edges and a soft and gooey inside. They’ll honestly be your new favorite cookie, whether you’re paleo or not! We ALWAYS have some sort of healthy dessert in the studio freezer, no matter what. We get asked all the time what we do with all the food we make (because we make a lot). The answer is that the majority of the baked goods get thrown into freezer bags and are frozen for later. We love having a stash of these cashew butter cookies on hand for those moments when you need dessert NOW. To make these delicious cashew butter cookies, make your cookie dough and chill it in the fridge. Once firmed up, roll the dough into cookie balls and place them on a cookie sheet. Sprinkle with Himalayan sea salt (yes, BE extra!) and bake. That’s it!
What You Need for Cashew Butter Cookies?
Creamy cashew butter: I like to use unsalted cashew butter, but feel free to use any kind of cashew butter you like! If you’re using salted, omit any additional salt from the recipe. Eggs: They help the cookies to hold together and give them a nice texture. Pure vanilla extract: Vanilla compliments the cashew flavor super well and gives the cookies that classic cookie flavor. Coconut palm sugar: Coconut sugar is a healthy alternative to white sugar and adds a nice subtle sweetness to the cashew cookies. Coconut flour: This gluten-free flour is perfect for baking and helps to give the grain-free cookies a nice texture. Chocolate chips: Add more delicious indulgence to this cashew butter cookies recipe with some chocolate chips! Himalayan sea salt: The finishing touch to this paleo cookie recipe! A sprinkle of Himalayan sea salt gives the cookies that salty-sweet balance that makes them absolutely irresistible.
Try These Ingredient Swaps!
Cashew butter: For those of you who don’t have easy access to cashew butter (I get mine from Trader Joe’s or make my own), don’t worry about it! I tried this recipe with almond butter, and it works like a charm. Coconut sugar: You can also use light brown sugar in place of coconut palm sugar, but please note that this may affect the Paleo status of these cookies. Coconut flour: If you don’t have coconut flour on hand, you can substitute it with almond flour or oat flour. Keep in mind that this may change the texture slightly. Vegan-friendly: For a vegan option, try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs. Tasty additions: Feeling adventurous? Try adding some chopped nuts, dried fruit, or even some shredded coconut to the cookie dough for added flavor and texture.
How to Freeze These Cookies
Place the cooled cookies into a freezer-safe bag or container and store them for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or heat them up in the microwave for a warm and gooey treat. Depending on how oily your cashew butter is, you may need to add a tablespoon of almond milk to loosen the batter or more coconut flour to thicken. Add the almond milk by the teaspoon and coconut flour by the 1/2 tablespoon. Note that once the dough has chilled, it should be your classic cookie dough consistency, and you should be able to roll the dough between your palms into a ball and then slightly flatten.
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