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    Home » Desserts » Cookies & Bars

    Cashew Butter Cookies with Sea Salt

    Published: Aug 9, 2010 · Modified: May 3, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 32 Comments

    271Shares
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    These cashew butter cookies are gloriously chewy with crispy edges, and flavored with a sprinkle of sea salt. The best cookie for nut butter lovers!
    Cashew butter cookies on a black rack.

    Cashew butter cookies are a fun take on classic peanut butter cookies. Dip them into a glass of milk, serve with coffee and tea and or enjoy them as a late-night snakc.

    Growing up, New Year's Eve was filled with the usual suspects: Auld Lang Syne, confetti, and party blowers. For our family, however, we had an additional reason to celebrate - my grandfather's birthday. Grandad, as my cousins and I called him, was a slim, energetic man who had a mischievous glint in his eye to match his boyish freckles. I lost count of the amount of times he diverted my attention to some nonexistent attraction while stealing the dessert from my plate. Along with his playfulness, he had a soft heart. On one occasion, he returned from the grocery store with a treat for me he had picked up in the toy aisle - a child's makeup set. I was thrilled, but he was so disappointed to discover that the plastic bottles contained nothing more than air.

    Each year for Grandad's birthday, my parents would give him something for my grandparents' cottage or a new golf shirt. My gift to him was always a box of his favorite roasted, salted nuts from Purdy's Chocolates (a Vancouver institution). He would slide the lid off the box and offer me the first taste. Without fail, I would pick a perfectly-curved cashew and pop it in my mouth, slowing savoring the salty coating and mellow, nutty flavor. These cookies, made with homemade cashew butter, are baked until the edges are golden brown and the insides are soft and chewy. I am certain Grandad would have loved them. He might have even tried to steal one off my plate.

    How to make cashew butter:

    In the bowl of a food processor or blender, combine 2 cups unsalted, roasted cashews, 1 tablespoon plus 1 teaspoon canola oil, and ¼ teaspoon salt.

    Cashews, oil and salt beside a food processor.
    Process for about 30 seconds. Scrape down the sides and then, with the machine running, slowly add 3 additional teaspoons canola oil. If you are using the cashew butter to spread on bread or toast, you might want to add a little more oil. For the cookies, however, this consistency works well.

    How to make cashew butter cookies:

    Preheat oven to 350 degrees F, with the racks set in the lower-middle and upper-middle positions. Line 2 large baking sheets with parchment paper.

    In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder.

    In the bowl of a stand-mixer (or in a large bowl, using a hand-mixer), combine 2 sticks (1 cup) unsalted, softened butter, 1 cup granulated sugar, and 1 cup (packed) brown sugar. Mix on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add 1 cup cashew butter and mix for approximately 30 seconds. Pour in 2 teaspoons vanilla extract and mix until combined. Add 2 eggs, one at a time, mixing each until combined.

    Ingredients for cashew butter cookies.
    Turn the mixer to low and slowly spoon in the flour mixture. Process until incorporated into the butter mixture. Add 1 cup roughly chopped unsalted, roasted cashews and mix for additional 10 to 15 seconds.

    Using rounded 2 tablespoons for each cookie, roll the dough between your palms to form a ball. Place the cookies on the prepared baking sheets, 2 to 3 inches apart. To avoid the cookies baking into each other, I placed only 6 on each baking sheet. With the back of a fork, gently press down each cookie in two directions to make a checkerboard pattern. Sprinkle each cookie with a pinch of sea salt.

    Raw cashew cookies on a baking sheet lined with parchment paper.
    Bake the cookies until the edges are light golden brown and the centers are puffed, rotating the sheets between racks and back to front halfway through baking, 10 to 12 minutes in total.

    Remove cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire cooling rack. Repeat the procedure with the remaining dough. Serve warm or room temperature.

    Cookies with cashew butter on a wire rack.

    More nut butter cookies:

    David Lebovitz's Peanut Butter Cookie with Salted Peanut Caramel
    Baking Bites' Double-Delight Peanut Butter Cookies
    Tasty Eats at Home's Flourless Almond Butter Cookies
    The Merlin Menu's Whipped Cashew Butter Cookies
    Cafe Fernando's Hazelnut Butter & Chocolate Cookies

    Cashew butter cookies on a black rack.

    The BEST Cashew Butter Cookies

    These cashew butter cookies are gloriously chewy with crispy edges, and flavored with a sprinkle of sea salt. The best cookie for nut butter lovers!
    5 from 1 vote
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    Course: Desserts
    Cuisine: American
    Keyword: Cashew Cookies, Nut Butter Cookies
    Prep Time: 30 minutes
    Cook Time: 12 minutes
    Total Time: 45 minutes
    Servings: 42 cookies
    Calories: 210kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The cashew butter:

    • 2 cups unsalted, roasted cashews
    • 2 tablespoons + 1 teaspoon canola oil divided
    • ¼ teaspoon salt

    The cookies:

    • 2 ½ cups all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 cup (2 sticks) unsalted butter softened
    • 1 cup granulated sugar
    • 1 cup (packed) brown sugar
    • 1 cup cashew butter
    • 2 teaspoons pure vanilla extract
    • 2 large eggs
    • 1 cup unsalted, roasted cashews roughly chopped
    • ¼ cup (approximately) sea salt
    Prevent your screen from going dark

    Instructions

    The cashew butter:

    • In the bowl of a food processor or blender, combine cashews, 1 tablespoon plus 1 teaspoon canola oil, and salt. Process for about 30 seconds. Scrape down the sides and then, with the machine running, slowly add the remaining 1 tablespoon canola oil.
    • If you are using the cashew butter to spread on bread or toast, you might want to add a little more oil. For the cookies, however, this consistency works well.

    The cookies:

    • Preheat oven to 350 degrees F, with the racks set in the lower-middle and upper-middle positions. Line 2 large baking sheets with parchment paper.
    • In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
    • In the bowl of a stand-mixer (or in a large bowl, using a hand-mixer), combine butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add cashew butter and mix for approximately 30 seconds. Pour in vanilla extract and mix until combined. Add 2 eggs, one at a time, mixing each until combined.
    • Turn the mixer to low and slowly spoon in the flour mixture. Process until incorporated into the butter mixture. Add 1 cup roughly chopped unsalted, roasted cashews and mix for additional 10 to 15 seconds.
    • Using rounded 2 tablespoons for each cookie, roll the dough between your palms to form a ball. Place the cookies on the prepared baking sheets, 2 to 3 inches apart. To avoid the cookies baking into each other, I placed only 6 on each baking sheet. With the back of a fork, gently press down each cookie in two directions to make a checkerboard pattern. Sprinkle each cookie with a pinch of sea salt.
    • Bake the cookies until the edges are light golden brown and the centers are puffed, rotating the sheets between racks and back to front halfway through baking, 10 to 12 minutes in total.
    • Remove cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire cooling rack. Repeat the procedure with the remaining dough. Serve warm or room temperature.

    Notes

    Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. The nutritional information for this recipes is calculated using the built-in WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

    Nutrition

    Serving: 1cookie | Calories: 210kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 636mg | Potassium: 114mg | Fiber: 1g | Sugar: 11g | Vitamin A: 152IU | Calcium: 18mg | Iron: 1mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    271Shares
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      Reader Interactions

      Comments

      1. Alta

        March 10, 2011 at 6:54 am

        Ooh, I love cashews. And cashew butter. These look addictive. Thanks for linking my cookies!

        Reply
      2. SLCFoodie

        August 16, 2010 at 10:43 pm

        This sound like a cookie I would love!! I can't get enough sea salt desserts these days!

        Reply
      3. pegasuslegend

        August 15, 2010 at 8:23 pm

        would love to try these with my favorite cup of cocoa I know these will be awesome dunked!~

        Reply
      4. Maggy@ThreeManyCooks.com

        August 13, 2010 at 3:57 am

        I live for cashews. I would take this over a PB cookie any day of the week!

        Reply
      5. Michelle

        August 11, 2010 at 6:56 pm

        WOW! I love cashews and these cookies sound so good!

        Reply
      6. Michelle @ Brown Eyed Baker

        August 11, 2010 at 5:12 pm

        Oooh these look delicious! My mom adores cashews, I bet she would love these cookies! Her birthday is next month; bookmarking these for a little birthday treat for her!

        Reply
      7. Tracy

        August 11, 2010 at 3:57 pm

        Looks easy and simple!

        Reply
      8. Jenny

        August 11, 2010 at 3:34 pm

        YUM! Love anything with Cashews in it! Fabulous recipe 🙂

        Reply
      9. marla {family fresh cooking}

        August 11, 2010 at 3:37 am

        I have often wondered about that Oh! Nuts online store & now I know a purchase is long over do. LOVE the idea of these cookies & that you made the cashew butter from scratch. Sweet memories of your grandpa 🙂

        Reply
      10. Chef Fresco

        August 10, 2010 at 11:42 pm

        All of your pics are great. And the cookies look delicious, of course!

        Reply
      11. Shriya

        August 10, 2010 at 9:19 pm

        Wow it looks delicious and totally inviting. Perfectly baked cookies.

        Reply
      12. Angie

        August 10, 2010 at 5:01 pm

        Those look amazing! And such a sweet story.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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