Cashew Butter Cookies

Cashew Butter Cookies

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If you follow me on social media then you know that I take tremendous pleasure in taking classic dishes and re-creating them for the sake of my health, without sacrificing on flavour. These cashew butter cookies are free from most common allergens: soy, wheat, gluten, dairy, refined sugar, eggs and peanuts. They are unbelievably delicious, quick and easy to make. 15 minutes from start to finish.




Here’s How:


  1. ¾ cup almond flour
  2. 2 tablespoons coconut flour
  3. ½ teaspoon aluminum free baking soda
  4. ¼ teaspoon unrefined salt
  5. ½ cup cashew butter
  6. ¼ cup coconut nectar or (honey/maple syrup/medjool dates)
  7. 2 tablespoons coconut oil or Ghee
  8. 1 teaspoon vanilla extract
  9. ¼ cup pecan piecesline-separator-green


  1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
  2. In a food processor place almond flour, coconut flour, baking soda and salt. Pulse to combine.IMG_6235
  3. Add the rest of ingredients and pulse until dough is formed.
  4. Place half a tablespoon of dough onto parchment paper and press slightly.


Bake for 8-9 minutes and cool completely.

Makes a baker’s dozen – 13



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