Healthy Paleo Cashew Butter Cookies
Published 12/16/2017 • Updated 5/9/2024
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These Healthy Cashew Butter Cookies are flourless, oil-free, and refined sugar-free (hello, coconut sugar!). And, believe it or not, they taste exactly like a Tollhouse Chocolate Chip Cookie!
With cashew butter as the base, these healthy cookies have a wonderful nutty flavor with crispy edges and a soft and gooey inside. They’ll honestly be your new favorite cookie, whether you’re paleo or not!
We ALWAYS have some sort of healthy dessert in the studio freezer, no matter what. We get asked all the time what we do with all the food we make (because we make a lot). The answer is that the majority of the baked goods get thrown into freezer bags and are frozen for later. We love having a stash of these cashew butter cookies on hand for those moments when you need dessert NOW.
To make these delicious cashew butter cookies, make your cookie dough and chill it in the fridge. Once firmed up, roll the dough into cookie balls and place them on a cookie sheet. Sprinkle with Himalayan sea salt (yes, BE extra!) and bake. That’s it!
Featured Comment
“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!” – Lara
What You Need for Cashew Butter Cookies?
- Creamy cashew butter: I like to use unsalted cashew butter, but feel free to use any kind of cashew butter you like! If you’re using salted, omit any additional salt from the recipe.
- Eggs: They help the cookies to hold together and give them a nice texture.
- Pure vanilla extract: Vanilla compliments the cashew flavor super well and gives the cookies that classic cookie flavor.
- Coconut palm sugar: Coconut sugar is a healthy alternative to white sugar and adds a nice subtle sweetness to the cashew cookies.
- Coconut flour: This gluten-free flour is perfect for baking and helps to give the grain-free cookies a nice texture.
- Chocolate chips: Add more delicious indulgence to this cashew butter cookies recipe with some chocolate chips!
- Himalayan sea salt: The finishing touch to this paleo cookie recipe! A sprinkle of Himalayan sea salt gives the cookies that salty-sweet balance that makes them absolutely irresistible.
Try These Ingredient Swaps!
Cashew butter: 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.
Coconut sugar: You can also use light brown sugar in place of coconut palm sugar, but please note that this may affect the Paleo status of these cookies.
Coconut flour: If you don’t have coconut flour on hand, you can substitute it with almond flour or oat flour. Keep in mind that this may change the texture slightly.
Vegan-friendly: For a vegan option, try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs.
Tasty additions: Feeling adventurous? Try adding some chopped nuts, dried fruit, or even some shredded coconut to the cookie dough for added flavor and texture.
A Few Notes from Our Recipe Developers
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 it is too dry/dense, add a few teaspoons of almond milk. If it’s too liquidy, slowly add in more coconut flour (we’re talking teaspoons at a time).
Depending on how oily your cashew butter is, you may need to add a tablespoon of almond milk to loosen the batter or more coconut flour to thicken. Add the almond milk by the teaspoon and coconut flour by the 1/2 tablespoon. Note that once the dough has chilled, it should be your classic cookie dough consistency, and you should be able to roll the dough between your palms into a ball and then slightly flatten.
How to Freeze These Cookies
Place the cooled cookies into a freezer-safe bag or container and store them for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or heat them up in the microwave for a warm and gooey treat.
Healthy Cashew Butter Cookies
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 2/3 cup coconut palm sugar , or brown sugar
- 1.5 tablespoons coconut flour*
- 1 teaspoon baking soda
- 1/2 cup chocolate chips, + more for on top, if desired
- Himalayan sea salt
Instructions
- 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
- Depending on how oily your cashew butter is, you may need to add a tablespoon of almond milk to loosen the batter or more coconut flour to thicken. Add the almond milk by the teaspoon and coconut flour by the 1/2 tablespoon. Note that once the dough has chilled, it should be your classic cookie dough consistency and you should be able to roll the dough between your palms into a ball and then slightly flatten.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
These look fantastic! I love cashew butter, and I can’t believe I’ve never thought to put it in cookies! Excellent idea – I can’t wait to try these 🙂
<3 These are seriously THE BEST! I've made them twice now :D
These cookies look amazing! Love that they use cashew butter!
Well its a good thing I have everything for this recipe in mah house because I NEED these cookies in mah life!
<3333333 Make em, eat em, make em again.
These cookies look amazing! I can totally see why you hid them from Blake. BUT now that I know where they are hidden I just might have to come and steal some 🙂
🙂 I ate the last one last week
I was just thinking about cashew butter cookies this morning! It’s like you knew 😉
Great minds think alike 🙂
I made these tonight and they were delicious!! However, be sure to check your oven if you make these because I set them to bake for 8 minutes – not even the recommended 10 min – and 8 mins was too much – burnt bottoms. Next time I’ll only do 5 or 6 minutes.
Hi Amy! I’m so sorry you had issues with your baking time! A lot has to do with how much oil is in your nut butter! I’ve made this recipe almost 10 times and 8 is my magic number.