Cashew Almond Cookies

A buttery and delicious gluten-free nut butter cookie made with cashew butter, coconut sugar, and almonds.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings cookies

Calories 139kcal

Author Amee

1¾ cups gluten-free all-purpose flour I used King Arthur brand
¼ cup finely ground blanched almond flour
1 teaspoon baking soda
¼ teaspoon 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 teaspoon vanilla extract
½ cup cashew butter
1 large egg
2 tablespoon unsweetened almond milk
½ cup slivered almonds chopped

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).

Recipe tips:

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