Cashew Butter Cookies

Shelley Young


I bought a large container of freshly made cashew butter in a local Mennonite Community and wondered what to do with it all. I thought making cookies sounded like a great idea! I adapted a peanut butter cookie recipe and voila, Cashew Butter Cookies! I hope you enjoy them as much as my family is tonight.

pinch tips: How to Melt and Soften Butter



yields 3-4 dozen depending on size


5 Min


10 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
We love this soft, flavorful cookie! Can't find cashew butter? No problem, you can make your own! Use a 14 oz can of cashews and 3 tablespoons of olive oil.  Blend in a food processor until you get the consistancy of butter. Yum!!


1/2 c
real butter, softened
1/2 c
cashew butter, homemade or commercially made (if commercially made you may omit salt)
1/2 c
granulated sugar
1/2 c
light brown sugar
1 tsp
real vanilla extract
large egg
1/8 tsp
1/2 tsp
baking soda
1 1/2 c
all purpose, unbleached flour

Directions Step-By-Step

Cream butters and sugars together thoroughly.
Add vanilla and egg mixing completely into creamed mixture. Then add salt (if using) and baking soda. I find that these items mix more completely if added to wet ingredients.
Add flour 1/2 cup at a time mixing thoroughly with each addition. Scoop onto cookie sheets spacing apart because they will spread.
Bake at 375 degrees for 9-10 minutes for a soft cookie. If you prefer a more crisp, slightly darker cookie you may bake up to 12 minutes.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #cashews