cashew butter cookies

Q: Why did the cookie go to the doctors office?

A: Because it was feeling crummy.

Cashew Butter Cookies

1/4 cup honey
1/2 cup walnut oil
15 ounces roasted and unsalted cashews + 30 whole cashews for topping
3/4 teaspoon salt
1/4 cup all-purpose flour
1 and 1/2 cups white sugar
2 eggs
1 and 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 pinch salt
1 teaspoon vanilla extract

Place your cashews (minus the 30 whole cashews) and salt in the bowl of your food processor and pulse 6 or 7 times. Put the honey in the microwave for a few seconds to loosen it up and then mix in the walnut oil. Start you food processor up and slowly drizzle in the honey and oil mix. Run until smooth. Or if you like crunchy, run until crunchy.


At this point you have a nice way to change up your PB and J. But wouldn’t you rather have a cookie?

Preheat your oven to 325.

Place your cashew butter into a medium size bowl. Add the sugar in and mix until smooth. Beat in the eggs, one at a time then scrap down the bowl really good. Stir in the baking soda, baking powder, salt, and vanilla. Add the flour to the bowl and work into the dough. Your mix should be pretty thick at this point, so this is probably best done with clean hands.

Get two baking sheets and line with parchment paper.

Start rolling out the dough into balls a little bigger then a golf ball. You should get ten per batch, five on each cookies sheet (staggered). Give them some room. These guys like to spread out and stretch their legs.

Bake for 10 to 14 minutes, rotating the baking sheets half way as needed. Allow the cookies to cool on the baking sheet for several minutes before gently pushing the reserved cashews into the center of the cookies and removing them to a wire rack to finish cooling.


Nothing left to do but enjoy!