Vegan cashew cheese and cashew cheesecakes are pretty popular in most vegan-friendly kitchens, but what about the cookie department? Why do almonds and peanuts always get to have all the fun when it comes to nut butter cookies? Well today, the humble cashew gets a shot at delicious glory in the cookie part of your day. Get the recipe for these warm and chewy "Cashews Just Want to Have Fun" Cashew Cookies!...
These lightly spiced Cashew Butter Cookies are dreamy, nut buttery and hinted with vanilla, cinnamon and ginger flavors. A swirl of optional blackstrap molasses adds some complexity and a boost of plant-based iron. Coconut oil adds richness and gluten free ingredients throughout. Let your cashews have some fun in the kitchen today!
It starts with this fresh cashew butter blend..
Cashews Just Want to Have Fun! Cookies..
Cashew Butter Cookies
By
Published 07/18/2014
Ingredients
- 1 ½ cups raw cashews
- ½ cup maple syrup, grade B
- ½ cup virgin coconut oil (softened)
- 1 cup garbanzo bean flour (or another flour to sub)
- ¼ teaspoon cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon blackstrap molasses, chilled
- ¾ teaspoon pink salt
- 2 tablespoon vegan sugar for coating (optional)
- 12 cashews, for topping cookies
Instructions
- Preheat oven to 390 degrees. Grease a baking sheet and set aside.
- Add the raw cashews, coconut oil and maple syrup to a food processor or blender. I used my Twister jar for the Blendtec. Blend from low to high until smooth, about 2 minutes or so.
- Pour the cashew butter mixture into a large mixing bowl, it should be nice and thick, yet silky. Add in the flour, salt and spices. Fold until combined. Lastly, add in the molasses and lightly fold to "swirl" it into the dough. The chilled temperature of the molasses helps to firm up the dough just a bit too. Roll the cookies into balls and roll in a bit of vegan sugar (optional) then place on the baking sheet. Press down on each dough ball with a fork or spoon to flatten a bit. Top each cookie with one raw cashew.
- Bake at 390 degrees for 15 minutes. Allow to cool on a baking rack for at least ten minutes before serving. Store in the fridge and warm to room temperature to serve.
Yield: 12 cookies
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: cookies,cashews,vegan,glutenfree,easy,baking,dessert
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Cynthia says
Raw cashews & coconut oil...you are brilliant! omg the texture of the batter was AMAZING & I wanted to eat all of it! Pretty easy! So excited to bring these along to a potluck. Next time, I'll take more care to make a star-like pattern with the fork, so they'll look more like the pics! THANKS AGAIN! 🙂
Adriane says
I have a jar of cashew butter how much would I use?
Magali says
Great recipe! I've made them today. Thank you so much for sharing.
I'm so glad I gave this cookies a try.
Jazzy says
Hi there. I just got some hemp flour, do you think it will be ok to sub garbanzo flour with it?
Kathy Patalsky says
Give it a try! That might work quite well! Extra protein!
Erin Stoneman says
Can you use a can of chick peas instead of the flour?
Kathy Patalsky says
I am not sure, but you could try, they would probably be more like blondes than cookies but maybe still delish!..
RockMyVeganSocks says
Mmmm I love cashew butter - cashew butter cookies sound all comfort-y and yummy =)
Amanda - Create N Plate says
Cashews are my favorite! These look awesome!!
The Vegan Cookie Fairy says
I've tried cashew cookies before and loved how creamy they were (and I added chocolate chips just because :). These look so simple and wonderful!
Elyna says
Can not to try these, sounds delicious Kathy-I'm thinking a few vegan chocolate chip on top swirling around the cashew might be adventurous-Yum!
Heather McClees says
Yum!:) Cashew butter is my new obsession. I can't believe how long I kept myself from enjoying it since I thought it would lack flavor. It makes the best addition to just about anything but I've never tried it in cookies- will definitely be trying this soon!:)
saniel says
Will be my Christmas cookie this year! Thanks
Can I double the recipe to make more go around?
John Hartil says
So yummy!
Shonalika says
There's a "cashew cookie" flavour nakd bar which I love but for some reason the idea of an ACTUAL cashew cookie never occurred to me! These look really rich and delicious:)
Kathy Patalsky says
Oh I LOVE that bar too! These do totally remind me of that now that you mentioned it! Only these are moister obviously since they are creamy cookies 🙂
Karie says
Made these today! Used half coconut oil and half earth balance, I stuck with the chickpea flour, but I didn't have any molasses so I just sprinkled some turbinado sugar on top. They turned out great, everyone loved them, chewy and moist, who knew chickpea flour cookies tasted so good?
Kathy Patalsky says
I had the same thought! I have finally started using chickpea flour in dessert baking and I love it! Glad you liked the cookies!
Chelsey says
Kathy, I have a strange question for you. Both my boyfriend and I cook and bake a lot with coconut oil, but we have both started experiencing a fair amount of heartburn which we both believe it to be coming from the coconut oil. Weird huh? What would be a good, and still healthy, alternative to cooking/baking with coconut oil? Thank you in advance!
Kathy Patalsky says
That is weird! But I would use vegan butter, earth balance as a sub. Or you could even use silken tofu puréed for a lower fat "fat" ... Or mash up an avocado if you are really adventurous! 🙂
Renard Moreau says
[ Smiles ] Nice cookie recipe and I happen to like cashews too.