Naturally gluten free Flourless Cashew Butter Chocolate Chip Cookies ~ would you believe that these perfectly chewy chocolate chip cookies are made without any flour, or any butter whatsoever?
Flourless 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.
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.
The batter is a dream to whip up — there’s nothing to sift, nothing to soften, nothing to cause any trouble whatsoever. Just whisk or beat the egg, sugar, cashew butter, and chocolate chips together. No need to chill. Just scoop the dough onto the baking sheet and bake.
About 12 minutes in the oven and you’ve got cookies. GOOD cookies ;)
If you like soft, chewy cookies I think you’ll love these flourless cashew butter chocolate chip cookies, I’m completely smitten. The cashew flavor isn’t dominant, so to me they taste like a regular chocolate chip cookie. Because the cashew butter takes the pace of dairy butter and flour, these cookies are almost like little energy bars. They freeze well, and you can actually eat them straight from the freezer!
Ingredients
- 1 egg
- 1/2 cup sugar
- 1 tsp baking soda
- 1 cup cashew butter
- 1 cup chocolate chips
Instructions
- Set oven to 350F
- 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.
Don’t forget to pin these flourless cashew butter chocolate chip cookies!
80 Comments
CJ
March 14, 2018 at 1:02 pmSo do these come out chewy or crunchy?
Sue
March 14, 2018 at 1:15 pmChewy!
Laurel
February 20, 2018 at 1:38 pmI’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!
Sue
February 20, 2018 at 1:40 pmThat’s great to know about the chia ‘egg’ Laurel, I’ve never tried that!
Laurel
February 20, 2018 at 2:27 pmEDIT: Sigh– the eggs weren’t doughy–the cookies seemed doughy at first, but ended fine. :)
Lien
February 18, 2018 at 8:34 pmThese cookies are amazing! I used 1/3 c of sugar. Thanks for a healthier alternative to the traditional white flour chocolate chip cookies.
Agassi Bagramyan
January 19, 2017 at 8:35 pmCould these be made with baking powder ? new to baking haha
Sue
January 19, 2017 at 9:26 pmI haven’t tried that, Agassi, so I can’t say for sure, sorry!
Judy Lane
January 9, 2017 at 3:36 pmCould you share the nutrition facts on these cookies. They look delicious. Thank you.
Sarah
October 22, 2016 at 11:29 amI just want you to know that I’ve used this cookie recipe for more than a year now. Thanks for posting it. I prefer these to traditional chocolate chip cookies. I usually just skip the sugar altogether because the chips are sweet enough for me! I don’t use cashew butter perse but I just stick some cashews in the ninja. I’ve also done half cashews and half almond butter when I didn’t have enough cashews.
Sue
October 22, 2016 at 11:49 amI’m so glad this worked out for you Sarah, and I really agree, I prefer them to regular cookies. I haven’t tried them without the sugar, I’ll do that next time. I’ve basically made this type of cookie will all kinds of nut butters and every one has turned out great, it’s such a versatile recipe :)
Poppy
August 24, 2016 at 8:39 amI just made these cookies and they are fantastic. I do have a question: what is the nutritional breakdown? They taste too good to be healthy…
Sue
August 24, 2016 at 8:43 amI don’t have the nutritional breakdown, but I think they are much healthier than regular cookies, Poppy. You could experiment with using less sugar, if you like.