Cashew Butter Chocolate Chip Cookies

a hand holding a paleo cashew butter cookie with a bite taken out of it.

4.67 from 3 votes

Cashew Butter Chocolate Chip Cookies

These paleo cashew butter cookies are a delicious and healthier alternative to traditional chocolate chip cookies. Made with simple ingredients like cashew butter, coconut sugar, and coconut flour, these cookies are grain-free and oil-free but still have all the flavor of a classic cookie!

Prep 40

Cook 10

Total 50

Fat 11

Carbs 17

Protein 4

Yield 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 Facts