Chewy Chocolate Chip Cashew Butter Cookies

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Crisp and chewy Cashew Butter Cookies with Chocolate Chips quickly become a go-to treat. If you start with a jar of cashew butter this recipe comes together in minutes and requires no specialist equipment. If you prefer to make your own cashew butter from raw nuts you can do that in a single food processor session — the homemade version is often smoother and more economical than shop-bought jars.

Using nut butter instead of flour and traditional butter is an effective trick for making flourless, gluten-free cookies without sacrificing taste or texture. Cashew butter replaces both flour and butter in a way that keeps the cookies rich, tender and satisfying.

The post includes step-by-step photos and a short video demonstration to guide you through the process, including how to transform raw cashews into silky cashew butter if needed.

Why You’ll Love These Cashew Butter Cookies

• Flourless. Ideal for anyone new to gluten-free baking.
• Subtle cashew flavour. A gentle nutty sweetness that complements chocolate without overpowering it.
• Perfect texture. Slightly crisp edges with a soft, chewy centre.
• Quick and easy. No dough resting required — these bake right away.
• Pantry-friendly. Apart from one egg, ingredients are storecupboard staples.
• Can be dairy-free. Use plant-based chocolate to keep the recipe dairy-free.

Watch the Video

If you learn best by watching, the short video included demonstrates each stage of the recipe so you can see the texture and consistency to aim for when mixing and shaping the dough.

Ingredients Needed

Cashew butter. Use store-bought cashew butter or make your own from raw cashews in a food processor. Use 250g of cashews or 250g of cashew butter — the same weight either way. Homemade nut butter is simple to make and often more economical.

Sugars. A mix of soft light brown sugar and caster (superfine) sugar gives a chewy interior with slightly crisp edges. Brown sugar adds flavour and chew; caster sugar helps the edges set.

Egg. One medium egg (approximately 50g without shell) binds the dough and adds structure.

Vanilla extract. A small amount of good-quality vanilla enhances the overall flavour.

Bicarbonate of soda. (baking soda) helps the cookies spread and gives a light texture.

Dark chocolate. Use roughly chopped dark chocolate (around 70% or a slightly lower percentage if preferred) to create pockets of molten chocolate in each cookie. Choose plant-based chocolate to keep the recipe dairy-free.

Salt. A pinch of sea salt or flaky finishing salt, such as Maldon, balances the sweetness and lifts the chocolate flavour.

How To Make Cashew Butter Cookies

For full recipe quantities and timings see the recipe card below.

Make cashew butter (if needed). Process raw roasted cashews in a food processor until smooth and silky. Stop and scrape down the bowl occasionally; the nuts will first form a gritty paste and then become smooth and spreadable.

Mix wet ingredients. Whisk the egg with both sugars and the vanilla until just combined.

Combine with cashew butter. Stir in the cashew butter, bicarbonate of soda and sea salt until the batter is smooth and thick.

Add chocolate. Fold in finely diced chocolate so the dough is dotted with small shards and mini chunks for uneven, molten pockets when baked.

Shape. Let the dough rest briefly to firm up, then roll into balls of about 30g each. Place on a lined baking tray a couple of inches apart.

Bake. Bake at 180°C (160°C fan / 350°F / gas mark 4) for 12–14 minutes, in two batches so trays remain cool between uses.

Cool. Leave the cookies on the tray for 5 minutes to set, then transfer to a wire rack to cool completely.

Tips For Success

If your cashew butter is very thick and stiff it may be easier to mix with an electric mixer; a runnier cashew butter can be combined with just a spoon. Letting the dough rest for a couple of minutes helps it firm up so you can roll neat balls.

Bake in two batches and rotate trays for consistent timing. Use two baking sheets so the second batch is placed on a cool tray — this helps control spread.

For softer cookies, reduce baking time to about 10 minutes. These cookies don’t brown deeply, so watch the edges rather than waiting for golden colour.

Cookies will flatten slightly as they cool; remove them when the centres still look slightly soft and allow them to set on the tray.

These cookies are best within 24 hours of baking. They lose some freshness after that, so if you won’t eat them quickly, freeze extra dough balls for later baking.

Store baked cookies in an airtight container in a cool, dark place for up to 2 days for best texture.

Yes. Roll the dough into balls, freeze them on a tray until firm, then transfer to a sealed container or freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.

Yes — peanut butter or almond butter work well and yield a similar texture with different flavour notes.

More Gluten-Free Cookies You’ll Love

Other flourless and gluten-free cookie ideas include simple gluten-free chocolate chip cookies made with one bowl and all-purpose gluten-free flour, double chocolate chip cookies for a fudgier result, or flourless peanut butter oat cookies for a chewy, nostalgic bake.