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
These look so simple and delicious. I cannot wait to try them. Do you think peanut butter would work in place of the cashew butter?
Yes, Joni, and there’s a link in the first paragraph to my recipe!
Wow, 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?
I bought it, believe it or not, Jiff makes it!
Great!
I love cashews, these cookies look incredible!
I 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!
It’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.
These look sooo… good and I am craving something sweet. Can’t believe this recipe only uses 5 ingredients.
I keep posting the concept with different nut butters because I get so many people who can’t believe it can be done!
I can’t wait to try these. I’ve always loved cashews but have never tried cashew butter. Silly me!
I 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!
Hazelnut butter to be next on your list, please 🙂
Great idea rose, but I’m also thinking of pecans, and macadamias. And what about pine nuts??
Yes 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!
I love easy recipes like this. I don’t think I’ve tried cashew butter yet but I bet I would like it!