Vegan Cashew Butter Cookies: Easy, Gluten-Free Recipe

Craving a cookie that’s both decadent and dairy-free?

Get ready to fall in love with these incredible Vegan Cashew Butter Cookies! They’re unbelievably easy to make, bursting with rich, nutty flavor, and have that perfect chewy-crisp texture. Prepare to impress your friends and family, or just yourself, with these delightful treats.

Why You’ll Love It

• They’re incredibly delicious, with a rich, nutty flavor that’s both comforting and satisfying.
• The texture is spot-on – perfectly chewy with crisp edges, making each bite a delight.
• This recipe uses simple, readily available ingredients, meaning no complicated grocery shopping trips!
• They come together quickly, making them perfect for a last-minute dessert craving or a fun baking project with kids.
• They are totally vegan and dairy-free, suitable for everyone and great for sharing at gatherings.

What Makes This Recipe Unique?

What sets these cashew butter cookies apart is the combination of cashew butter’s natural sweetness and the use of maple syrup instead of granulated sugar. This lends a slightly caramel-like flavor that elevates these cookies above your average batch. Plus, we’re skipping refined sugars altogether, making them a healthier, yet equally satisfying treat.

Ingredient List

• 1 cup (240ml) of creamy, unsalted cashew butter (the star ingredient, providing richness and a unique nutty flavor)
• ½ cup (120ml) of maple syrup
• 1 teaspoon of vanilla extract
• ¼ teaspoon of sea salt
• 1 teaspoon of baking soda
• 1 cup (120g) of oat flour
• Optional: ½ cup of vegan chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cashew butter, maple syrup, vanilla extract, and sea salt. Mix until smooth and well combined.
3. Add the baking soda and oat flour to the wet ingredients. Mix until everything is just combined. Be careful not to over mix. If using, gently fold in the vegan chocolate chips.
4. Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie.
5. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
6. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

These cookies are delicious on their own, but feel free to get creative!

• Add a sprinkle of sea salt: Right after baking, sprinkle a touch of flaky sea salt on top for that sweet-salty contrast.
• Drizzle with vegan chocolate: Once cooled, drizzle melted vegan chocolate over the cookies.
• Add chopped nuts: Before baking, add ½ cup of chopped walnuts, pecans, or almonds for an extra crunch.

Expert Tips

• Make sure to use smooth cashew butter for the best results. Chunky cashew butter will affect the texture of your cookies.
• Don’t overbake the cookies; they will continue to firm up as they cool. The edges should be golden, and the center will appear slightly soft.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
• For uniformly sized cookies, use a cookie scoop or a tablespoon to portion the dough.
• If your dough is too sticky, chill it in the refrigerator for 15-20 minutes before baking. This will make it easier to handle.

Frequently Asked Questions (FAQs)

• Can I substitute another nut butter for cashew butter? While cashew butter provides a unique flavor, almond butter or peanut butter can be used as substitutes. Note that they may alter the flavor slightly.
• Can I use regular flour instead of oat flour? Yes, you can use all-purpose flour, but you might need to adjust the quantity slightly. Start with ¾ cup, and add more as needed until the dough reaches the right consistency.
• How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
• Can I make these cookies ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for a day or two. Just let it soften a bit before scooping and baking.
• My cookies spread too much, what did I do wrong? Your dough might have been too warm. If that happens, try chilling the dough for 30 minutes before baking, and also make sure your baking soda is fresh.

Variations and Customization Options

Let’s get creative! Here are some ideas to make this recipe your own:

• Spice it up: Add ½ teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor.
• Citrus Zest: Incorporate the zest of one lemon or orange for a refreshing twist.
• Dried Fruit: Fold in ¼ cup of chopped dried cranberries, raisins, or apricots for a chewy texture and added sweetness.
• Nut-Free Version: Use a seed butter like sunflower seed butter for a nut-free version.

Serving Suggestions

These Vegan Cashew Butter Cookies are fantastic on their own as a snack, dessert, or served alongside a cup of tea or coffee. They’re also delicious with a scoop of vegan ice cream for a more indulgent treat. Pack them in lunchboxes, share them with friends, or enjoy them as a cozy evening treat at home.

Conclusion

These Vegan Cashew Butter Cookies are a must-try! They’re easy to whip up, incredibly flavorful, and sure to satisfy your sweet tooth. Their unique texture and rich, nutty flavor will make them a new favorite. Don’t wait, grab your ingredients and start baking these delectable cookies today! We would love to see your results, share your photos on social media and don’t forget to subscribe to our newsletter for more delicious recipes.