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!
Reader Rave ~
“Made exactly as printed and they are delicious! Thank you for the recipe!” ~ Karen
Flourless Cashew Butter Chocolate Chip Cookies
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.
81 Comments
Christine Allan
March 16, 2021 at 8:56 pmI’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.
Sue Moran
March 17, 2021 at 9:41 amYou’re welcome Christine, I like the idea of using the flavored butter.
Karen
May 30, 2019 at 8:14 amMade exactly as printed and they are delicious! Thank you for the recipe!
Sue
May 30, 2019 at 8:21 amThank 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.
Kylie
August 2, 2018 at 12:21 pmI 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 🙂
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.