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.
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
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Line a baking sheet with parchment paper.
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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.
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Add the flour, rolled oats, baking powder, cinnamon, and salt. Combine at low speed until a soft cookie dough forms. Fold in cashews.
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Use a small cookie scoop to distribute the dough onto the prepared baking sheet. Refrigerate for 20 minutes.
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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.