Cashew Butter Cookies

Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Yummy alternative to peanut butter cookies for those with peanut allergies!

By Katherine

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
24
Yield:
2 dozen cookies
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix flour, baking soda, and salt together in a small bowl.

  • Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.

  • Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.

  • Bake in preheated oven until golden brown, 12 to 14 minutes.

Cook's Note:

For softer cookies, bake for 9 to 11 minutes. Remove while the cookies still look slightly raw; they will set a little more while they cool.

Nutrition Facts

Per Serving:
136 calories; protein 2.2g 4% DV; carbohydrates 17.2g 6% DV; fat 6.8g 10% DV; cholesterol 18mg 6% DV; sodium 107.1mg 4% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Madeline Carlisle
Rating: 5 stars
06/01/2018
Day 3 and the cookies are still soft. I am enjoying them right now with my cup of morning coffee. Truly a treat - I have not found a good cashew butter cookie recipe - most are no flour no sugar no egg - this hit the nail on the head all around - conservative with the not so good for you ingredients but not missing anything. I did substitute an over-ripe banana for one tablespoon of cream/milk. I added a little more flour to make up for this extra liquid. My cashew butter was the oily kind too and I did half flour half almond meal - truly heavenly. Thank you for getting the ratios just right. Read More
Helpful
(1)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Rating: 5 stars
12/31/2014
Yummy! I used my 4-teaspoon cookie scoop to make 14 cookies from a half a batch of these! Eight of these fit onto a cookie sheet and I baked them for about 12 minutes. I tried with the first ones to make the criss-cross with a fork on the top but I prefer the meat tenderizer side to my mallet to make that design that I put on the second sheet of cookies. I did refrigerate them for a short time before baking them. This morning they are crispy on the edges and soft in the middle and make a yummy accompaniment to my morning coffee. Thanks Katherine! I think the little girls in my life will ask for more of these! Read More
Helpful
(1)
Madeline Carlisle
Rating: 5 stars
06/01/2018
Day 3 and the cookies are still soft. I am enjoying them right now with my cup of morning coffee. Truly a treat - I have not found a good cashew butter cookie recipe - most are no flour no sugar no egg - this hit the nail on the head all around - conservative with the not so good for you ingredients but not missing anything. I did substitute an over-ripe banana for one tablespoon of cream/milk. I added a little more flour to make up for this extra liquid. My cashew butter was the oily kind too and I did half flour half almond meal - truly heavenly. Thank you for getting the ratios just right. Read More
Helpful
(1)
sof-spot
Rating: 5 stars
11/05/2015
I made them exactly like the recipe and they were soooo good I've eaten these for breakfast lunch n dinner for 3 days! Read More
Helpful
(1)
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strawberry panda
Rating: 5 stars
11/24/2016
they were so goooood. Read More
Helpful
(1)
Junebug72
Rating: 5 stars
08/04/2019
Made these yesterday and they turned out delicious. My husband loved them too. The only change I made was to add more vanilla. I added a tablespoon instead of a teaspoon because I like the vanilla flavor. I used a silpat and baked them for 11 minutes. This is a very basic recipe and I will definitely make them again! Read More
Tara B
Rating: 5 stars
01/31/2020
They were easy yo make and absolutely delicious! I played with the cooking time until I got the level of chewiness I wanted. I will definitely make these again. Read More
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sarahaabigail
Rating: 5 stars
07/07/2017
They were delicious!! I had cashew butter I needed to use up and this was the perfect way to use it. The cookies are crispy on the outside and soft and chewy on the inside. Absolutely addictive. My family and I loved them! Read More
AJMACK
Rating: 5 stars
08/30/2020
These cookies are fantastic and so yummy. Followed the recipe and did not change a thing. Turned out amazing. Read More
Experience247
Rating: 5 stars
12/22/2018
Leaving out all the white sugar entirely using just the half cup of brown sugar mixed into the nut butter I made what can now be my finest nut cookie! I used soaked dehydrated walnuts processed into nut butter in the food processor. Read More
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