Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free, so I've also tried a variety of gf flours. Finally, I meet with success! This is a moist cookie that holds up to dunking in tea or coffee with a nutty, light, mildly sweet flavor that is a bit exotic. Make these for afternoon tea parties or pull some out for surprise guests.


Recipe Summary test

20 mins
10 mins
2 hrs
2 hrs 30 mins
3 dozen cookies


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cashew Butter:


Instructions Checklist
  • Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.

  • Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop. Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.

  • Bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cook's Note:

For a little added kick, roll balls in cinnamon, preferably a spicy variation like Saigon or Korjinte, before rolling in coconut.

Editor's Note:

The nutrition data for this recipe includes the full amount for the cashew butter and coconut flakes. The actual amount of cashew butter consumed is only 1/2 cup and the amount of coconut consumed will vary.

Nutrition Facts

425 calories; protein 7.6g; carbohydrates 30.3g; fat 32.3g; cholesterol 25.7mg; sodium 246.6mg. Full Nutrition