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.
79 Comments
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.
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.
Kristeen
August 14, 2016 at 10:14 amhi whats the protein amount you get from these?
Katie
August 6, 2016 at 12:49 pmHello from Norway. Just made these, replacing the egg with a ‘flax egg’ i.e. 1 tbsp flax meal/2 tbsp water. Worked a treat. No going back! Thanks!
Sue
August 6, 2016 at 1:05 pmThat’s so great to know Katie — and so nice to have you visiting all the way from Norway!!
Rachel
July 27, 2016 at 6:21 pmThis is great timing – I just made some dark chocolate almond butter. Guess where it’s going…. 🙂
Sue
July 27, 2016 at 6:35 pmOh man that sounds good…
emily
March 15, 2016 at 5:07 pmlooking forward to making these but a quick question when you say cashew butter are you referring to ones that have sugar included in them or is it just cashews that are the only ingredient? we do not have jif cashew butter in canada (which i believe would include sugar and some other ingredients) but we do have other brands but they do not include sugar. just straight up cashews.
Thanks, Emily.
Sue
March 15, 2016 at 6:31 pmI don’t actually remember the brand I used for these cookies, Emily, but the texture was just like peanut butter. You can pretty much use any type of cashew butter you can get your hands on, just be sure to stir it really well if it is the natural type.
Rebecca
February 5, 2016 at 2:21 pmThanks! I love the simplicity of these cookies. Plus, the variety of the nut butters with different chocolate chips, nuts and dried fruit and nuts, is endless…I wonder if you swapped the sugar for protein powder? Extra ooomff ?
Eva
August 16, 2015 at 10:21 amOnly just stumbled across your recipe and all I can say is *Thank You, Thank You, Thank You*! After 3 months on mainly chicken and broccoli (hello food intolerances) I today made these cookies (with coconut sugar and dried cherries instead of chocolate), sat down with a huge cup of tea and downed 4 cookies – I’m in heaven 😀 Love this recipe! Simple, quick and oh so delicious. Would have no issues serving these to “normal people” 😉
Sue
August 16, 2015 at 11:07 amI’m grinning from ear to ear Eva! I have quite a few food intolerances myself so I know where you’re coming from. I’m so glad you like these cookies, now you’ll have to try all the other ones in the little ‘series’ (https://theviewfromgreatisland.com/?s=flourless+cookies) I’ve got going. I agree that the cookies are so great that ‘normal’ people would love them too 🙂
Eva
August 17, 2015 at 12:50 amThank you so much for the link! I shall continue to experiment – and eat 🙂
You have unleashed the cookie monster…
Sunny Gold
June 17, 2015 at 1:48 pmWow! These are so delicious. Thank you so much for this delicious recipe.
cindy
June 1, 2015 at 6:01 pmEggs are very bad for you. They are actually chicken “periods”…YUK!!! God has taught me much about food and we are NOT to eat dairy and meat!! And especially mixed with SUGAR!!! Causes alziehemers disease. WAtch “101 reasons to be a vegetarian”.. The guy shows digestive tracks of canine/ wolf and humans. We are not meant to eat bacteria and “DEAD” cooked food. The best foods are spinach, chards, leeks…all veggies and fresh fruits (NOT FROZEN because it changes its molecular structure and doesnt feed us correctly!)
Katiya
May 18, 2015 at 1:36 pmI just made these today! I used organic coconut sugar (which resembles brown sugar) in place of plain sugar for some extra nutrients. The end result? A house that smells lovely and a treat that kills the sweet tooth! I’d say these are pretty good considering no flour, no butter!
Sue
May 18, 2015 at 2:11 pmGood to know about the coconut sugar Katiya!
Shira
April 20, 2015 at 11:45 amI made these with Trader Joe’s cashew butter (and their semisweet chips, which are the best), and they were great! I used 1/4 cup brown sugar and 1/4 cup white, though, and next time I think I will use only brown sugar. Would that work, do you think?
Sue
April 20, 2015 at 11:53 amThat should work fine!
Sonya
March 19, 2015 at 5:20 pmI made these. They are delicious. I would make them again but my local market it out of cashew butter. Working up my nerve to make my own. Maybe i will try another nut butter. Thanks!
Sue
March 19, 2015 at 5:45 pmNut butter is SO easy Sonya, all you need is a little food processor, the small cuisinart mini-prep like I use only costs about $40 I think, and it’s well worth it. Just put a cup of nuts in the bowl, and process away until it becomes a smooth butter. You will need to stop the machine often to scrape down the sides, that’s all!
Abbey
March 15, 2015 at 4:36 pmWow I just made these …but with coconut sugar and I amazed at how good they taste!! Great recipe. Googled it from Dallas. May need to make more!
Sue
March 15, 2015 at 5:22 pmGreat to know coconut sugar works, I haven’t tried that yet!
Louise
March 14, 2015 at 10:55 amHave you tried the flourless nut butter cookies with nutella?
Sue
March 14, 2015 at 11:20 amI just bought some to try, I think it will work, but we’ll see!
Elaine Cobb
March 11, 2015 at 1:50 pmDo you think throwing in a handful of cashews would hurt anything Sue?
Sue
March 11, 2015 at 1:56 pmNo not at all, my newest version of these cookies (https://theviewfromgreatisland.com/2015/03/flourless-white-chocolate-chip-macadamia-cookies.html) uses a 1/2 cup of chopped nuts and it worked great.
Elaine Cobb
March 11, 2015 at 2:08 pmGreat, thank you. I get that recipe too. Love all your recipes. Thanks for all of them.
Lindsey
December 19, 2014 at 8:54 amJust made these and they are delish!
Sue
December 19, 2014 at 9:57 amThanks Lindsey, I have several flourless cookies on the blog if you’re interesting in variations!
Shannon
June 23, 2014 at 9:59 amBaked these last night. Delicious! Having one or three with my morning coffee right now.
Sue
June 23, 2014 at 10:21 amYay!
Becky
May 28, 2014 at 11:03 amThese sound wonderful. Do you know where I can find the nutritional info for the cashew butter chocolate chip cookies, flourless? I found the nutrition values for the flourless pecan sandies.
Thanks
Rodrell Green
May 14, 2014 at 5:27 pmHow about egg whites instead of eggs?
Sue
May 14, 2014 at 5:34 pmIt’s worth a try, Rodrell!
Rodrell Green
May 15, 2014 at 8:08 amI made em with a 1/2 cup of Splenda brown sugar blend and egg whites instead. They were extremely good, by far the best I’ve ever had. I did bake them too big and not long enough, so they were too soft and fell apart though. I’m considering using pure Splenda and sugar-free chocolate chips next time. That way the only nutrition is the healthy cashew fats and egg whites. Could prove to be a great treat during my cutting phase!
Natasha
March 11, 2014 at 4:10 amWow, these look amazing! I’ve never tried making cookies with any other kind of butter so I can’t wait to try these. Thanks!
Sue
March 11, 2014 at 7:12 amYou’re welcome 🙂
Katrina @ Warm Vanilla Sugar
March 3, 2014 at 4:29 pmOh yum!! These cookies sound lovely!
grace
February 28, 2014 at 1:53 pmi haven’t tried cashew butter yet, but it obviously makes some outstanding cookies!
Ina @ dailyinakitchen
February 27, 2014 at 5:26 pmJust tried making these! They were delicious… Only thing I wonder is if 1 tsp of baking soda might have been a little too much?
Sue
February 27, 2014 at 6:00 pmHmm, I made all three versions with 1 teaspoon of soda and it seemed fine. You could certainly try it with less, though.
Ina @ dailyinakitchen
March 1, 2014 at 6:30 pmI guess when they dried completely the bitter taste went away… I was just a little too eager 🙂
Candace
February 27, 2014 at 3:15 pmOhhhh….I think I might just try this with my new Smoked Chocolate chips! Thanks, Sue!
Cheers!
Eileen
February 27, 2014 at 1:01 pmOoh, these sound so good! I love cashews but somehow haven’t had the occasion to lay my hands on any cashew butter yet. Must go find some!
Sue
February 27, 2014 at 3:49 pmI found mine in my regular supermarket, Eileen, but you can easily make some yourself.
Mary
February 27, 2014 at 6:22 amNaturally, you’ll be bringing me a handful of these this weekend, right? 😉 I can’t wait to meet you!
Joanne
February 27, 2014 at 4:23 amI am convinced. But if you want to keep making nut butter-infused cookies, that’s fine with me! I vote for pistachio butter next. 😛
Sue
February 27, 2014 at 7:07 amWith white chocolate chips!
Joni
February 27, 2014 at 3:38 amThese look so simple and delicious. I cannot wait to try them. Do you think peanut butter would work in place of the cashew butter?
Sue
February 27, 2014 at 6:58 amYes, Joni, and there’s a link in the first paragraph to my recipe!
Mireya @myhealthyeatinghabits.com
February 26, 2014 at 8:39 pmWow, Sue! These cookies look just like the real thing and I can’t believe the don’t don’t have any flour. Do you make the cashew butter or buy it?
Sue
February 27, 2014 at 7:08 amI bought it, believe it or not, Jiff makes it!
Mireya @myhealthyeatinghabits
March 1, 2014 at 7:32 pmGreat!
Laura (Tutti Dolci)
February 26, 2014 at 7:41 pmI love cashews, these cookies look incredible!
SallyBR
February 26, 2014 at 2:39 pmI am very intrigued by these cookies! I don’t care for peanut butter, but both almond and cashew butter are amazing, I think it’s their less cloying texture.
I had no idea you could make a cookie that would act exactly like a “regular” type, but using no flour at all… amazing!
Sue
February 27, 2014 at 7:09 amIt’s funny, the other nuts are definitely less assertive in flavor than the peanuts. I like them all, but for a regular chocolate chip cookie flavor, the almond and cashew were best.
cheri
February 26, 2014 at 2:35 pmThese look sooo… good and I am craving something sweet. Can’t believe this recipe only uses 5 ingredients.
Sue
February 27, 2014 at 7:11 amI keep posting the concept with different nut butters because I get so many people who can’t believe it can be done!
[email protected] is How I Cook
February 26, 2014 at 1:30 pmI can’t wait to try these. I’ve always loved cashews but have never tried cashew butter. Silly me!
Monica
February 26, 2014 at 1:10 pmI love cashew nuts and have been eating that forever since my mom cooked with it all the time…but I’ve never had cashew butter! I’d really love to try this!
Rose
February 26, 2014 at 10:24 amHazelnut butter to be next on your list, please 🙂
Sue
February 26, 2014 at 10:39 amGreat idea rose, but I’m also thinking of pecans, and macadamias. And what about pine nuts??
Tricia @ Saving room for dessert
February 26, 2014 at 9:12 amYes these are energy bars and I need more energy 🙂 (I’ll keep telling myself that while I devour 10 or 12) I still have not tried a flour-less cookie – what’s wrong with me??? Peanut butter, almond butter, cashew butter – any or all of the above – I’m in!
Bianca @ Confessions of a Chocoholic
February 26, 2014 at 8:04 amI love easy recipes like this. I don’t think I’ve tried cashew butter yet but I bet I would like it!