Flourless Chocolate Cashew Butter Cookies

Jun 3, 2020 | Desserts

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

Flourless Chocolate Cashew Butter Cookies

There are few things in life more satisfying than a warm cookie, and honestly, I think knowing that they’re gluten-free, vegan and refined sugar-free makes them even more satisfying. Eating these cookies is almost the equivalent of going to a yoga class: relaxing, good for the soul…. the definition of self-care right there. I haven’t tried hard enough to know for sure, but I think if you eat enough of these you’ll become an Olympic athlete. Again, don’t quote me on that, but it’s probable.

In short, if you’re looking for a healthy, delicious, easy to make cookie, this is it.

Can I use something other than cashew butter?

Absolutely! Use almond or peanut butter if your little heart desires–but just know that cashew butter is superior to all other nut butter and you reaaaally need to have these with cashew butter at least once. Whatever nut butter you use, just make sure it doesn’t have any sugars or other oils–get the good stuff that’s just nuts and salt.

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

 

Ingredients you’ll need to make Chocolate Cashew Butter Cookies:

The best part about these cookies? They hardly need any ingredients! Just a few gluten-free shelf staples and you’ve got a delicious batch of chocolate cookies waiting for you to devour.
Coconut oil: I like to add a bit of softened coconut oil to keep a slightly moist texture
Eggs: use room temp eggs for best results
Creamy cashew butter: the magical unicorn ingredient! You can also use almond or peanut butter if your little heart desires.
Coconut sugar: I get mine at Trader Joes
Unsweetened cocoa powder: Good ol classic cocoa powder like Hershey’s (again.. I get mine at TJ’s)
Baking soda
Dark chocolate chips: these are totally optional, but can you go wrong with extra chocolate?
Course sea salt: get the fancy stuff for topping

Tips for storing leftover cookies:

In the unlikely event that you have leftover cookies, you can keep these in a sealed Tupperware container in the fridge for up to a week or put them in the freezer. They also make amazing ice cream sandwiches if you have some vegan ice cream sitting around!

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

 

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

Other gluten free cookie recipes:

Best Paleo Chocolate Chip Cookies
4 Ingredient Lemon Shortbread Cookies

Flourless Chocolate Cashew Butter Cookies

These Flourless Chocolate Cashew Butter Cookies can be made in one bowl and require minimal ingredients! These gems will become your go-to gluten free cookie whenever you get a chocolate craving.

PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
SERVINGS 16

INGREDIENTS

  • 2 tbsp coconut oil softened
  • 2 eggs
  • 1 cup creamy cashew butter
  • 2/3 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips optional
  • Course sea salt for topping

INSTRUCTIONS

  1. Preheat oven to 350F. Line a baking sheet with parchment.
  2. In a large mixing bowl, mix together eggs, cashew butter, sugar, and coconut oil until well combined. Mix in remaining ingredients and stir well.
  3. Refrigerate dough for 15 minutes, or until it's easy to roll into balls.
  4. Scoop dough by the tablespoon and roll into balls, placing them 2-inches apart on the baking sheet. Lightly press down on the dough, then sprinkle with course sea salt.
  5. Bake for 10 minutes, then remove from oven and allow the cookie to cool for 5 minutes before moving to a cooling rack. Enjoy!

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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