These Paleo Cashew Butter Cookies are grain-free and oil-free, made with coconut sugar for sweetness. They taste exactly like a Tollhouse Chocolate Chip Cookie!
I pretty much ALWAYS have some sort of frozen baked good in my freezer, no matter what. I get asked all the time what I do with all the food I make (because I make a lot). The answer is that the majority of the baked goods get thrown into freezer bags and are frozen for later. Some things like fresh herbs and citrus end up getting tossed, but I wouldn’t let delicious, paleo treats go to waste, believe me!
I kid you not, I’ve tried 10 times to make the perfect grain-free chocolate chip cookie.
If at first you don’t succeed, try and try again.
Boom baby. I made 2 batches of these guys and even gave them out to my fit foodie friends to taste test. I got 2 thumbs up from all of them!
So. These Paleo Cashew Butter Cookies are….
- Crunchy on the outside
- Soft and gooey on the inside
- Made with a cashew butter base
- Better than Tollhouse
Yah, you read that right. These are BETTER than Tollhouse and you’ve got my word on that!
If you asked Blake what he thought about these cookies, he wouldn’t know. Because I hid them.
If I like something that much, I’ll stuff em in a bag and hide them behind the frozen berries so he doesn’t find them. #moreformelessforyou #sorrynotsorry
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. Let me note that my nut butters were very drippy. Meaning that they were so drippy, I could drizzle the nut butter on my oats. Keep that in mind when following the recipe. You ultimately want your “dough” to look and feel exactly like cookie dough would. If too dry/dense, add in a few teaspoons of almond milk. If it’s too liquidy, slowly add in more coconut flour (we’re talking teaspoons at a time).
Cashew Butter Chocolate Chip Cookies
- 1 cup creamy cashew butter unsalted (if you're using salted, omit additional salt from recipe)
- 2 eggs large
- 1 teaspoon pure vanilla extract
- Himalayan sea salt for garnishing
- 2/3 cup coconut palm sugar
- 1.5 tablespoons coconut flour*
- 1 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips + more for on top, if desired
- Himalayan sea salt
- First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper.
- Place wet ingredients in a medium-size bowl and whisk until combined. Then, place dry ingredients into another bowl and mix until combined. Add dry ingredients to wet and mix until combined.
- Place dough in the refrigerator for about 30 minutes to firm up.
- Once chilled, the dough should be similar "cookie dough." Depending on how oily your cashew butter is (mine was VERY drippy), you may need to add a few tablespoons of almond milk to loosen, or, more coconut flour to thicken (add by the 1/2 tablespoon).*
- Moisten a 1-inch cookie scoop with water so that the dough doesn't stick, and then roll dough into a ball between your hands and place onto cookie sheet. Use your palm to slightly flatten and then add more chocolate chips on top if desired and a sprinkle of Himalayan sea salt.
- Bake at 350º for ~10-12 minutes or until they begin to turn golden brown on the bottom.
- Immediately remove from the pan and let cool on a cooling rack.
Tips & Notes
is the ingredients missing cocoa?
The biscuit looks so brown, what makes it like that if not cocoa?
It is not! We just used a darker nut butter!
I am Not vegan ,but have heart problems. These are the best cookies ever!! Your right they are better than tollhouse . Thank you
Hi!! CAn I use P2B or peanut butter instead of cashew?
I definitely wouldn’t recommend PB2, but any kind of nut butter will work!
I’d like to make these but I have no coconut flour, or coconut sugar ? Is it possible to substitute with anything?
I followed the recipe, but they came out more like cookie bread— soft but delicious! I made my own cashew butter. Could I have made the butter too creamy? The kids love them though. They were gone in a day!
On the elimination diet, ok with eggs, so I googled cashew butter and coconut flour treat and omg these were perfect. The problem is I ate too many!!
Daughter just arrived home from Maine and ate one and said “oh, these are good, I thought they would taste too healthy!” eg bland and sawdust like. HA! Love this recipe.
oh, and since chocolate is not on my diet, I used raisins!! super perfect!!
So glad you loved these <3
forgot to rate this masterpiece!
OMG Lee…you nailed it…!!! these cookies are ab fab! I made one substitution you may want to try…my new sweetener instead of coconut sugar is monkfruit…fewer calories and carbs and no difference in taste. use same amount as coconut sugar 1:1 exchange…thanks for your perseverance, girl
o0oooo! That sounds interesting. Where can I find monkfruit?! And is it crystals or a syrup?
It’s crystals…go to amazon.com…It’s got 0 calorie and 0 glycemic index
Just made these (exactly according to the recipe aside from using egg replacer since my son can’t eat eggs) and they are AMAZING!!! These will definitely be our go-to chocolate chip cookie from now on. Thank you for sharing this delicious recipe! (Trying to give it five stars but the system is glitchy and won’t let me rate!)
WOOOOOOO! I am so glad you loved these cookies! They are my all time favorite and I make them all the time in place of classic chocolate chip 😀
Are you sure this recipe is correct? There doesn’t seem to be enough dry ingredients. I have added more coconut flour and still it is very sloppy dough. What am I missing? Please help.
Unfortunately sadly my cookies have the texture of cake, I don’t know what went wrong. I would think having eggs in these cookies would give then a cake texture. I guess I should have not put in that Almond Milk as I thought it was too oily.
Can you sub out the coconut sugar for honey or maple syrup?
These were the best things in my tummy ever. I hadn’t had great success with coconut flour before, but these we perfect. Substituted coconut sugar with honey bc that’s what I had, still delicious.
YAY! So glad your honey substitution worked! These cookies are my everything 😛
Thank you for a wonderful recipe! I have made these several times now and my entire family loves them. I was kind of hoping my husband and kids wouldn’t like them quite so much
Just kidding, it’s a good thing! I was pleasantly surprised. I have been trying to eat healthier but with these I have a no-guilt treat once in awhile. I agree that they are better than tollhouse!
😛 I feel the same way when I make cookies. Sometimes I hide them so no one finds them but me!
I just finished baking a batch of these cookies. These are simply amazing. I really didn’t know what to expect, because I usually bake chocolate chip cookies the traditional way. I’m so happy to have this recipe, especially with my newly discovered sensitivities / intolerance. I will certainly keep these cookies in rotation at my home. Thank you so much for these!!!
YAY!!! I literally make this recipe once a week. I’ve been experimenting with all different types of nut butter, too!
OMG! I have made these three different times. They are so good and sit well in my crazy stomach! 🙂 Nice work Lee!
YAY!!!! You have no idea how happy this makes me. I’ve made them 3 times two…once with peanut butter, cashew butter, and almond butter!! #winning
Can’t wait to make these! There’s a big ol jar of cashew butter anxiously waiting to be cookie’d
yum, these look so good!!
You had me at Paleo and cashew butter 🙂
YUM!! I make these too! And usually almond butter and no coconut flour (never thought of adding a little to be honest! It probably helps them hold shape a it better…) SO good, and love how chewy the middles are! My bf gives these a double thumbs up too…which is saying something! He doesn’t morally like my healthy creations! lol