Cashew Butter Cookies with Chocolate Chips
Quick and easy gluten-free and flourless Cashew Butter Cookies with Chocolate Chips have the perfect cookie texture, crisp at the edges with a delicious inner chew.
Servings: 15 cookies
Calories: 157kcal
Ingredients
- 1 egg medium*
- 50 g soft light brown sugar
- 50 g caster sugar
- 250 g cashew butter https://fromthelarder.co.uk/cashew-butter/
- ½ teaspoon bicarbonate of soda
- 75 g 70% dark chocolate
- 1 teaspoon sea salt
Instructions
- Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line a large baking tray with baking parchment.
- If you are making your own cashew butter then visit my Homemade Cashew Butter Recipe.
- Whisk the egg, sugars and vanilla together in a large mixing bowl until combined.
- Mix in the cashew butter, bicarbonate of soda and sea salt until the batter is smooth and thick.
- Finely dice the chocolate so it’s a mixture of small shards and mini chunks. Mix the chocolate chunks into the cookie dough until evenly dispersed.
- Leave for a couple of minutes for the dough to set then using the palms of your hands roll up the sticky dough into balls of about about 30g each and place on a baking sheet a couple of inches apart.
- Bake the cookies in two batches for 12-14 minutes.
- Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
Video
Notes
I really recommend making your own cashew butter which is incredibly easy.
Egg. The egg used in this recipe is medium size, 60g with shell and 50g without shell.
For softer cookies, bake them for around 10 minutes instead of 12-14.
Make Ahead: Best within 24 hours. Freeze extra dough if you won’t eat all 15 cookies.
Storage: Keep in an airtight container in a cool, dark place for up to 2 days.
Freezing Dough: Roll into balls, freeze on a tray, then store in an airtight container for up to 3 months.
Baking from Frozen: Bake straight from frozen, adding 2–3 extra minutes.
Nut Butter Swap: Peanut or almond butter works well with the same texture but a different flavour.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 cookie.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 200mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18IU | Calcium: 15mg | Iron: 2mg