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
Wow! These are so delicious. Thank you so much for this delicious recipe.
Eggs 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!)
I 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!
Good to know about the coconut sugar Katiya!
I 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?
That should work fine!
I 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!
Nut 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!
Wow 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!
Great to know coconut sugar works, I haven’t tried that yet!
Have you tried the flourless nut butter cookies with nutella?
I just bought some to try, I think it will work, but we’ll see!
Do you think throwing in a handful of cashews would hurt anything Sue?
No not at all, my newest version of these cookies (http://theviewfromgreatisland.com/2015/03/flourless-white-chocolate-chip-macadamia-cookies.html) uses a 1/2 cup of chopped nuts and it worked great.
Great, thank you. I get that recipe too. Love all your recipes. Thanks for all of them.
Just made these and they are delish!
Thanks Lindsey, I have several flourless cookies on the blog if you’re interesting in variations!
Baked these last night. Delicious! Having one or three with my morning coffee right now.
Yay!