Vegan cashew butter cookies. Amazing gluten free recipe.
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5 from 2 votes

Cashew Butter Cookies

Cashew butter cookies made gluten free, vegan and refined sugar free alternative.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Dessert
Cuisine: American, gluten free, vegan
Keyword: cashew butter, gluten free cookies, peanut free, vegan cookies
Servings: 16

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

If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!