These chocolate chip cashew butter cookies are hands down the best! Made peanut free, gluten free and vegan, these chocolate chip cookies will melt in your mouth. Try and have just one, I dare you!
what you need to make these cashew butter cookies
I baked these cashew butter cookies for a delicious alternative to peanut butter cookies. These peanut free cookies are simple to make and require just a few ingredients. I whipped up this batch in 10 minutes!
I like to make my cookie dough the night before and then freeze it until I’m ready to bake. Freezing the dough before hand isn’t a requirement but if you are looking for the most delicious healthy cookie recipe then don’t skip this step.
So now that we got that out of the way, here’s what you need…
- cashew butter, natural
- vegan butter, room temperature
- flax meal and water (flax egg)
- gluten free baking flour
- brown sugar or coconut sugar (or any granulated sweetener)
- baking soda
- vanilla
- salt
- chocolate chips (I used Lily’s sugar free and vegan chocolate chips)
can’t get enough gluten free desserts?
I hear ya! These cashew butter cookies are quickly becoming one of my favorites and if you like this recipe than you will love these gluten free dessert recipes:
Gluten Free Cinnamon Swirl Muffins
Triple Chocolate Gluten Free and Dairy Free Cupcakes
Gluten Free and Dairy Free Raspberry Pop Tarts
Here is the complete list of healthy dessert recipes on this site – enjoy!
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If you are still reading this far, you definitely deserve some healthy cookies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Cashew Butter Cookies
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- 1/2 cup cashew butter natural
- 1/4 cup vegan butter room temperature
- 1/2 cup brown sugar, packed or coconut sugar for refined sugar free
- 1 tsp vanilla extract
- 1 cup gluten free all purpose baking flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup vegan chocolate chips
Instructions
- Stir together the flax meal and water and then set it aside to gel for 5 minutes. In another bowl, beat the cashew butter, vegan butter, brown sugar and vanilla together until smooth and creamy, about 1 minute using a hand held mixer. Add in the flax mixture and continue mixing until combined.
- In another bowl, stir together the gluten free flour, baking soda, salt and chocolate chips. Add the dry ingredients to the wet and mix until no dry spots remain. Use a 1 1/2 inch cookie scooper to scoop 16 evenly sized cookie dough balls onto a baking sheet. Cover the dough and chill in the freezer for at least an hour or preferably overnight. *This isn't required but for a tastier cookie, don't skip this.
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Remove the cookie dough from the freezer and place the cookie dough balls about 1 1/2 inches apart on the baking sheet. Bake them for 12-14 minutes and the edges begin to brown. Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling for 15 minutes.
Notes
Finally got a chance to make these!!! And woooohoooo! They were delicious! I typically make some kind of almond flour gluten free cookie and while I always enjoy them, I miss that regular cookie texture that I’ve never forgotten from my gluten days. Well here it is! First time using Bobs 1:1 flour and followed the recipe to a ‘T’ with the exception of PECAN BUTTER subbed in for the cashew butter. I waited a full 24 hours while these cookies mocked me from my freezer (: But so worth the wait!!!! Yummy, and GONE!
Hi Mary! That sounds amazing! I’m so glad you loved them! Enjoy!
In the instructions you do not specify when to add in the flax-water mixture.
Hi, so sorry about that. Just updated it. You mix it after the brown sugar, and butter has creamed together. Thanks for pointing it out.
These cookies are so delicious! I made these with hazelnut butter (my favorite and also because I didn’t have any cashew butter) and the cookies turned out great! Next time, I’m gonna add some chopped and toasted hazelnuts as well I think!
OMG I bet they are so delicious with hazelnut butter!
Hello! thank you for this recipe.. seems easy enough.. can you use almond butter instead of cashew butter… cannot have that..:(
also can it be made grain free with cassava or coconut flour? and chia seeds instead of flax? Just curios.. as that is what I have in house.. during the quarantine… do have some gf flour.. thank you .. be safe and well..
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