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The Best Cashew Butter Cookies

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Imagine being on a party and someone offers you roasted cashews and roasted peanuts. What would you take? If you’re anything like me, you’d take the cashews!

That is the same reason why you should choose the cashew butter over the peanut butter because you know you cannot go wrong. The cashew butter cookies are on a more sophisticated level than peanut or even almond butter.

Speaking about the benefits, the cashew butter contains a lot of healthy fats. In addition, it has amino acids and magnesium, so there the cashews are a genuine superfood.  

Your Guide To The Best Cashew Butter Cookies

Rich cookies become richer with cashew butter. The cashew butter is a very creamy type of nut butter that has an amazing taste.

Which cashew butter should I use?

Go with rich and smooth cashew butter.

You can use a store-bought or a homemade version and choose between roasted or raw cashew butter. The roasted cashew butter will give you more intense nut flavor. 

How long to bake cashew butter cookies?

Like any nut-based cookies, these too can be baked either crispy or soft.

For a crispier version, bake the cookies for 12-14 minutes and for a softer version, bake the cookies for 9-11 minutes and remove from the oven. They will be very soft to the touch but as they cool down they will get firmer but not too firm. 

What are some cashew cookie mix-ins?

As with any cookies, you can add your personal touch.

You can make these cashew cookies with dark chocolate chips, or simply stir in some chopped cashews.

You can also add half a teaspoon of almond extract. It will elevate the flavor and turn the cookies into something outstanding. 

Tips For Making Cashew Butter Cookies

As with any nut butter or butter-based cookies, you will have to beat butter and sugar until creamy. It is a must if you want to achieve the right texture.

Only fluffy beaten butter will ensure you have a nice and chewy cookie with a nice crispy outer shell.

Once you have the butter and sugar beaten, it is time to start adding the liquid ingredients. You will first start with eggs. The eggs act as a binder and prepare the mixture for the next ingredients. 

Once you have a smooth mix, it is time to add the dry ingredients. When adding flour into the mixture, make sure you do it gradually. If you add all at once, the flour may not incorporate well and then you will have cookies with lumps of flour.

Once you have a dough made, shape the cookies into the small dough balls. Arrange cookies onto the baking sheet, lined with parchment paper.

Make sure you have enough space among the dough balls as you will press each to flatten and during the baking, the cookies will expand a bit.

If you arrange them too close, they may stick together. It is not an issue, but you will not have that nice round cookie

Regarding the baking, as mentioned above, you can bake these to have crispy cookies or soft ones. Just choose the desired baking time. 

How To Make The Best Cashew Butter Cookies

Preheat oven to 350F.

Step 1: Gather your ingredients.

Step 2: In a bowl, with an electric mixer, beat butter, cashew butter, and sugar until fluffy. 

Step 3: Add egg and vanilla and beat again.

Step 4: Add milk and beat until smooth. Sift in flour and baking powder, gradually.

Step 5: Shape the dough into 12 balls. Arrange the balls on a baking sheet, lined with parchment paper.

Make sure there is at least 1-inch of space between the dough balls. Press each dough ball with a fork, to flatten and create a crisscross pattern. 

Step 6: Bake the cookies for 12-14 minutes for a crispier version or 9-11 minutes for softer cookies. Cool the cookies on a wire rack, and serve!

The Best Cashew Butter Cookies

The Best Cashew Butter Cookies

Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These are seriously the best cashew butter cookies we've ever made.

Ingredients

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ cup butter, softened
  • ½ cup sugar
  • ¼ cup cashew butter
  • ½ tsp vanilla extract (or almond extract)
  • 1 small egg
  • 1 tbsp milk or cashew milk

Instructions

Preheat oven to 350F.

In a bowl, with an electric mixer, beat butter, cashew butter, and sugar until fluffy. 

Add egg and vanilla and beat again.

Add milk and beat until smooth.

Sift in flour and baking powder, gradually.

Stir to combine.

Shape the dough into 12 balls.

Arrange the balls on a baking sheet, lined with parchment paper.

Make sure there is at least 1-inch of space between the balls. 

Press each ball with a fork, to flatten and create a crisscross pattern. 

Bake the cookies for 12-14 minutes for a crispier version or 9-11 minutes for softer cookies.

Cool the cookies on a wire rack before serving.

Notes

As these cookies have two types of butter, I suggest that you pop the cookies in a freezer for at least 5 minutes before baking.

This will ensure that they keep their shape and do not spread too much. Also, this trick will help the cookies get a nice outer crispy crust and soft and chewy center. 

Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 72mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 2g

Up Next: Almond Butter Cookies With Flour

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