Buttery Cashew Cookies

These Buttery Cashew Cookies are soft, nutty, and slightly crunchy. Plus, they’re super simple to make and only require 10 simple ingredients! Vegan.

Not a chocolate person, but want a soft, buttery, melt-in-your-mouth cookie? Then this is the recipe for you. These Buttery Cashew Cookies are the ideal soft and nutty dessert!

buttery cashew cookies

These Buttery Cashew Cookies are simple and fuss-free.

Not to mention, they are lower in sugar compared to your traditional cookie. With 3 tbsp of brown sugar, each cookie contains 3.5g of sugar.

buttery cashew cookies

How to Make Buttery Cashew Cookies:

This is a simple, fuss-free recipe.

  1. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, use a handheld mixer (or stand mixer with a paddle attachment) to cream together the butter and brown sugar until light and fluffy. Add the non-dairy milk and vanilla extract and mix at low speed until combined.
  3. Add the flour, rolled oats, baking powder, cinnamon, and salt. Combine at low speed until a soft cookie dough forms. Fold in cashews.
  4. Use a small cookie scoop to distribute the dough onto the prepared baking sheet. Refrigerate for 20 minutes.
  5. Preheat the oven to 350F. Bake refrigerated cookies for 15 minutes or until the tops are light golden brown. Allow cooling for 5 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.
buttery cashew cookies

Your questions answered:

Is there a substitute for the…

Vegan butter? I have not tested this recipe with softened coconut oil. What makes these cookies so good is the buttery notes that the vegan butter provides. I highly recommend not substituting this ingredient, but if you do, please let me know how it works for you!

Brown sugar? Brown sugar gives these cookies a delicious, caramelly flavor. However, coconut sugar can be substituted to yield a similar flavor.

Flour? I have yet to test a gluten-free version of this recipe. Let me know if you test it out!

Cashews? Yes, cashews can be substituted for any nut of your choice, but are they really Buttery Cashew Cookies anymore?

Do I need to refrigerate the cookies prior to baking?

Yes, unless you want crispy, flat-as-a-pancake cookies. Since the ratio of wet-to-dry ingredients is quite high, without refrigeration the cookies would melt in the oven. Refrigerating them prior to baking allows the cookie to keep more of its shape when baked.

How do I store these?

Once the cookies have completely cooled, store them in an airtight container at room temperature. They should last up to a week, but I expect them to be gone way before then 😉

Alternatively, you can store them in an airtight container in the freezer for up to 2 months.

If you’re looking for more melt-in-your-mouth desserts, you’ll also love these Orange Chocolate Biscottis, this Easy Vegan Peach Crumble, and these Berry Oat Shortbread Bars!

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


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buttery cashew cookies
Buttery Cashew Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

These Buttery Cashew Cookies are soft, nutty, and slightly crunchy. Plus, they're super simple to make and only require 10 simple ingredients! Vegan.

Course: Dessert
Keyword: buttery cashew cookies, vegan dessert recipe
Servings: 9 cookies
Author: Taavi Moore
Ingredients
  • ½ cup (108g) room temperature, vegan butter
  • 3 tbsp brown sugar
  • 2 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp (82g) all-purpose flour
  • ½ cup (42g) rolled oats
  • 1 tsp baking powder ¾
  • ¾ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup (79g) whole, raw cashews
Instructions
  1. Line a baking sheet with parchment paper. 

  2. In a large mixing bowl, use a handheld mixer (or stand mixer with a paddle attachment) to cream together the butter and brown sugar until light and fluffy. Add the non-dairy milk and vanilla extract and mix at low speed until combined. 

  3. Add the flour, rolled oats, baking powder, cinnamon, and salt. Combine at low speed until a soft cookie dough forms. Fold in cashews. 

  4. Use a small cookie scoop to distribute the dough onto the prepared baking sheet. Refrigerate for 20 minutes.

  5. Preheat the oven to 350°F. Bake refrigerated cookies for 15 minutes or until the tops are light golden brown. Allow cooling for 5 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely. 

Recipe Notes

Substitutions

I have not tested this recipe with a substitute for all-purpose flour. The brown sugar can be replaced with coconut or granulated white sugar. 

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