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 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
How about egg whites instead of eggs?
It’s worth a try, Rodrell!
I 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!
Wow, these look amazing! I’ve never tried making cookies with any other kind of butter so I can’t wait to try these. Thanks!
You’re welcome 🙂
Oh yum!! These cookies sound lovely!
i haven’t tried cashew butter yet, but it obviously makes some outstanding cookies!
Just tried making these! They were delicious… Only thing I wonder is if 1 tsp of baking soda might have been a little too much?
Hmm, I made all three versions with 1 teaspoon of soda and it seemed fine. You could certainly try it with less, though.
I guess when they dried completely the bitter taste went away… I was just a little too eager 🙂
Ohhhh….I think I might just try this with my new Smoked Chocolate chips! Thanks, Sue!
Cheers!
Ooh, 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!
I found mine in my regular supermarket, Eileen, but you can easily make some yourself.
Naturally, you’ll be bringing me a handful of these this weekend, right? 😉 I can’t wait to meet you!
I am convinced. But if you want to keep making nut butter-infused cookies, that’s fine with me! I vote for pistachio butter next. 😛
With white chocolate chips!