One bowl, no flour, no mixer. These flourless cashew butter chocolate chip cookies bake up soft and chewy with a rich flavor ~ naturally gluten-free and any day easy.
These flourless cashew butter cookies are incredible. In case I failed to convince you with my Flourless Almond Butter Chocolate Chip Cookies, or, heaven forbid there should be any straggling non-believers out there after my Flourless Peanut Butter Chocolate Chip Cookies, this should seal the deal. A great chocolate chip cookie can be made without any butter or any flour whatsoever. They’re so quick and easy to make, I’d say they qualify as instant gratification. In the cookie world, this is revolutionary.
Why you’ll love them
- Big chocolate payoff with minimal effort
- Soft, chewy centers with shiny crackly tops
- 5 ingredients, 1 bowl
- Naturally gluten-free ~ no specialty flour blends
I found cashew butter in the peanut butter aisle the other day, which prompted this recipe. I think I can now safely say that any kind of nut butter will work with these cookies. I’m slowly working my way through all of them…it can be homemade or store bought, doesn’t seem to matter. Nut butter can take the place of both flour and butter in these simple cookie recipes, and the result is pure delicious.
cashew butter chocolate chip cookie ingredient notes
egg: binds the cookie dough and gives that fudgy center.
granulated sugar
- Swap up to half for brown sugar for extra chew.
- Reduce by 25%, that’s 2 Tbsp less than 1/2 cup for this recipe.
baking soda adds lift, crackly tops, and deeper browning.
cashew butter
- Use no-stir (homogenized) cashew butter for best results
- If unsalted, add a small pinch of fine salt to brighten.
chocolate chips
- I like dark or semi sweet.
- Dairy-free options: Enjoy Life, Nestlé Allergen-Free, Pascha.
The batter is a dream to whip up ~ nothing to sift, nothing to soften, nothing to fuss over. Whisk the egg and sugar, stir in the cashew butter until smooth, then fold in the chocolate chips. No chill time ~ scoop onto the baking sheet and bake.
About 12 minutes in the oven and you’ve got cookies. GOOD cookies 😉
the bottom line
If you like your cookies soft and chewy, you’ll love these flourless cashew butter chocolate chip cookies ~ I’m smitten. The cashew flavor stays in the background, so they taste like a classic CCC. Cashew butter stands in for both butter and flour, so they’re satisfyingly rich, almost like little energy bites. They freeze beautifully, and yes ~ you can eat them straight from the freezer.
Reader Rave ~
“Made exactly as printed and they are delicious! Thank you for the recipe!” ~ Karen
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Flourless Cashew Butter Chocolate Chip Cookies
Equipment
- parchment paper
- #40 cookie scoop
Ingredients
- 1 large egg
- 1/2 cup sugar
- 1 tsp baking soda
- 1 cup cashew butter
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk the egg and sugar together until well blended. Beat in the baking soda and cashew butter and then fold in the chips.
- I use a 1 1/2 inch cookie scoop to scoop out balls of dough. Space them 2 inches apart on a parchment lined baking sheet.
- Flatten the balls of dough just slightly with your fingers or a spreading knife.
- Bake for about 12-13 minutes. The cookies will puff up and just barely begin to get golden on the edges. They will look soft and a little under done, but will firm up as they cool.
- Cool the cookies for a few minutes on the pan, then transfer to a rack.
Nutrition
I’ve never made flourless cookies before Oh, but these were wonderful. My friend who is gluten-free said these are the best ones that she has ever had. My cashew butter happened to be cinnamon vanilla bean because that’s all they had but it was very good. Thanks for the great recipe.
You’re welcome Christine, I like the idea of using the flavored butter.
Made exactly as printed and they are delicious! Thank you for the recipe!
Thank YOU for coming back to let me know 🙂 You’ll have to try the other nut butter variations on the blog, there’s peanut butter and almond butter cookies, too.
I made this with peanut butter and it seemed like the dough was too dry, so I added 1 tbsp of butter and then they ended up coming out crumbly… they also did not flatten AT ALL so they came out more like biscuits than cookies lol. I think I made them too big? But would love to hear your recommendation of what the dough should look like. But prior to adding the butter, my dough was so stiff that I couldn’t get the chocolate chips to mix in! Maybe I needed another egg? Either way, they were tasty 🙂
So do these come out chewy or crunchy?
Chewy!
I’ve made a very similar version with peanut butter for several months now, but decided to try your cashew butter cookies when I found some cashew butter on sale. I used coconut sugar (just under 1/2 c) and substituted the egg with a chia “egg” (1 Tbl chia seeds soaked in 3 Tbls water to gel.) Also used Enjoy Life dairy-free choc chips. Super good! My cashew butter was a little salty but it balanced with the rest of it fine. The eggs seemed doughy at first, but I followed your directions to let them sit on the pan after pulling from the oven and they firmed up. Thank you!
That’s great to know about the chia ‘egg’ Laurel, I’ve never tried that!
EDIT: Sigh– the eggs weren’t doughy–the cookies seemed doughy at first, but ended fine. 🙂
These cookies are amazing! I used 1/3 c of sugar. Thanks for a healthier alternative to the traditional white flour chocolate chip cookies.