Cashew Almond Cookies
You’d never guess these Cashew Butter Cookies with Almonds are gluten-free! Made with a wholesome blend of gluten-free flour, almond flour, cashew butter, coconut sugar, and almonds, they are delightfully sweet, creamy, and crazy delicious! Makes 28 cookies.
With their iconic cross-hatched tops and mouthwatering nutty flavor, peanut butter cookies are often everyone’s favorite (myself included). However, if you have a peanut allergy or are simply looking for a gluten-free, equally delicious nut butter cookie alternative, this cashew butter almond cookie recipe is where it’s at!
Picture sinking your teeth into a thick, delightfully buttery cookie with amazing caramel notes and rich cashew butter flavor. But wait –there’s more! I also added chopped almonds and a sprinkle of salt, giving the cookies a subtle, perfectly paired crunch. Let’s bake up a batch of these delicious gluten-free cashew butter cookies, shall we?
Why these cookies are a must-make
Here are all the reasons I’m a big fan of incorporating cashew butter into sweet treats like these cookies (and my birthday cake protein bombs!):
- Creamy texture. Cashew butter lends moisture and a creaminess, which helps achieve moist and tender gluten-free cookies.
- Nutty goodness. Cashew butter adds a mild, slightly sweet flavor, while almonds add a delectable crunchy dimension.
- Nutrient-rich. Cashew butter is a good source of healthy fats, protein, and essential nutrients. Additionally, coconut sugar eliminates the need for refined sugars, making these cookies a health-conscious choice.
- Allergy-friendly. Cashew butter is a safe option for those with peanut butter allergies and gluten sensitivities.
- Perfect for any occasion. Whether you’re craving a sweet, guilt-free snack or planning your holiday exchange, these cashew almond cookies are absolutely perfect.
Ingredients you’ll need
- Gluten-free all-purpose flour. I typically use the King Arthur brand for my gluten-free cookie recipes. It provides the perfect gluten-free base while still achieving that classic cookie texture.
- Almond flour. Almond flour gives the cookies wonderful nuttiness and contributes to the moist-tender crumb. Opt for finely ground blanched almond flour for the best results.
- Baking soda. As a leavening agent, it helps the cookies rise and achieve the perfect texture.
- Salt. Don’t underestimate the power of salt in baking! It balances the sweetness, creating a well-rounded, satisfying cookie.
- Butter. Softened butter adds richness and that irresistible melt-in-your-mouth texture.
- Coconut sugar. This natural sweetener brings caramel-like sweetness to your cookies. Maple sugar works well as an alternative, or opt for half granulated sugar and half brown sugar (if refined sugar is okay).
- Vanilla extract. Opt for good-quality, pure vanilla extract to round out the sweetness with warm, aromatic depth.
- Cashew butter. The star ingredient! It lends its creamy texture and delicate nutty flavor while boosting the protein, healthy fats, and fiber content. Make sure the cashew butter is mixed very well if the oil has separated.
- Egg. As a binding agent, it helps hold everything together and create a cohesive dough.
- Almond milk. This is my favorite dairy-free alternative for keeping cookies light and flavorful. Opt for unsweetened almond milk for the right amount of moisture without extra sweetness.
- Slivered almonds. These crunchy little nuggets add a nice texture contrast. Chopped pecans, walnuts, or pistachios would also be great here.
How to make cashew butter cookies
Step 1: Prepare for baking. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
Step 2: Whisk dry ingredients. In a medium-sized bowl, whisk the all-purpose flour, almond flour, baking soda, and salt until combined.
Step 3: Beat wet ingredients. Beat the butter, coconut sugar, and vanilla with an electric mixer until smooth. Add the cashew butter, egg, and almond milk and beat until smooth and creamy, scraping down the sides halfway through mixing.
Step 4: Combine. Slowly mix the flour mixture and nuts into the wet mixture until just incorporated.
Step 5: Roll and Press. Using a medium-sized (1½ T) cookie scoop, drop the dough onto the prepared baking sheet and roll into balls. Lightly press the balls with a fork to create a crosshatch pattern. Sprinkle with coarse raw sugar, if desired.
Step 6: Bake. Bake for 9-11 minutes or until the edges are lightly golden brown and the centers are set.
Baking tips and tricks
- Start with softened butter. Remember to soften your butter at room temperature before using it in this recipe. This makes it much easier to mix into the dough and bake evenly.
- Accurate measurements matter! Use a kitchen scale or measuring cups and spoons to accurately measure all ingredients, especially the flours and sugar, for consistent results.
- Don’t overmix! Overmixing the dough can result in tough cookies, so stop mixing as soon as the ingredients are fully incorporated.
- Consider chilling the dough. If your dough becomes too soft and sticky, you can chill it in the refrigerator for up to an hour before shaping the cookies. This will also help prevent the dough from spreading too much during baking.
- Adjust baking time. I prefer a softer set, so I pulled mine from the oven at exactly 9 minutes. Bake them a bit longer for a crunchier cookie, but watch carefully so they do not burn. Remember, they will continue to firm up as they cool.
- Cool completely. If you can resist the temptation, letting the cookies cool completely on a baking sheet before transferring them to a wire rack helps them firm up and prevents them from breaking apart.
Customize it
Add chocolate – Mix in chocolate chips or chunks. Dark, milk, or white chocolate all pair beautifully with the creamy cashew flavor.
Add dried fruit – Enhance the sweetness and texture by adding dried fruits, such as cranberries, cherries, or raisins.
Spice it up – Consider adding warm spices like cinnamon, nutmeg, or cardamom to complement the cashew butter’s nuttiness and add an extra layer of complexity.
Storing instructions
Storing: To keep your cashew butter cookies fresh and delicious, store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can also freeze the cookies. Place them in a freezer-safe container or resealable bag, separating layers with parchment paper to prevent sticking, and freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven. We love them cold straight from the freezer!
FAQs
Yes, you can refrigerate cashew butter cookie dough for up to 24 hours before baking. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
I haven’t tested an egg-free version. However, to my knowledge, you should be able to substitute a flax egg or a commercial vegan egg alternative in this recipe.
More gluten-free cookie recipes
- Gluten-Free Oatmeal Cranberry Cookies
- Gluten-Free Peanut Butter Thumbprint Cookies
- Pancake Mix Cookies (Gluten-Free Option)
- Peanut Butter & Jelly Protein Cookies
If you love this gluten-free cashew butter cookies recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Cashew Almond Cookies
Equipment
- Baking sheet
- Parchment paper
- Electric mixer
Ingredients
- 1¾ cups gluten-free all-purpose flour I used King Arthur brand
- ¼ cup finely ground blanched almond flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup butter softened
- 1 cup coconut sugar or you can use maple sugar or a mix of granulated sugar and brown sugar (half and half)
- 1 tsp vanilla extract
- ½ cup cashew butter
- 1 large egg
- 2 tbsp unsweetened almond milk
- ½ cup slivered almonds chopped
Instructions
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a medium-size bowl, whisk the all-purpose flour, almond flour, baking soda, and salt until combined.
- Beat the butter, coconut sugar, and vanilla with an electric mixer until smooth. Add the cashew butter, egg, and almond milk and beat until smooth and creamy, scraping down the sides halfway through mixing.
- Slowly mix in the flour mixture and nuts until just incorporated.
- Drop dough onto the parchment-lined sheets using a cookie scoop and roll into 1.5" balls.
- Lightly press the balls with a fork to create a crosshatch pattern. Sprinkle with a little coarse sugar, if desired, and bake 9-11 minutes, (less for softer cookies and more for a crunchier cookie-*see notes).
Notes
- Make sure that the cashew butter is mixed very well if the oil has separated.
- Check for doneness at 9 minutes. I pull mine at exactly 9 minutes for a softer set. They will continue to firm up as they cool. For a crunchier cookie, cook a bit longer, but watch carefully so they do not burn.
- See other tips for cookie success in the “baking tips and tricks” section of the post
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