Cashew Cookies Recipe

Introduction

These cashew cookies are a simple and delicious treat made with just a few wholesome ingredients. Naturally sweetened and nutty, they offer a satisfying crunch with a soft center. Perfect for a quick snack or sharing with friends.

Ingredients

• 1 1/2 cups roasted unsalted cashews
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper lightly oiled with cooking oil and set aside.
2. Step 2: Add the cashews to a high-speed blender and blend for 20 seconds. Stop, scrape down the sides with a rubber spatula, and repeat 2-3 times until the cashews are ground. Avoid over-blending to prevent turning them into cashew butter. A few larger pieces are fine but not too many.
3. Step 3: Transfer the ground cashews into a mixing bowl and add the maple syrup and vanilla extract.
4. Step 4: Stir with a silicone spatula until the mixture forms a sticky cookie dough.
5. Step 5: Generously oil your hands to handle the sticky dough. Take a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Press gently to slightly flatten.
6. Step 6: Repeat with the remaining dough, spacing cookies about an inch apart as they will expand slightly.
7. Step 7: Bake for 12-14 minutes until the edges are just golden brown.
8. Step 8: Let the cookies cool on the baking sheet at room temperature for 30 minutes to firm up, then transfer to a cooling rack to fully cool and set.

Tips & Variations

• Use roasted unsalted cashews for the best flavor and texture. If using salted, reduce added salt elsewhere.
• Maple syrup can be substituted with honey or agave nectar if preferred.
• Add a pinch of cinnamon or a few chocolate chips to the dough for a flavor twist.
• Be careful not to over-blend the cashews to avoid turning the dough into butter, affecting cookie texture.

Storage

Store cooled cashew cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh, warm briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of roasted?

Yes, but roasted cashews add more flavor and a crunchier texture. If using raw cashews, consider lightly toasting them first.

Are these cookies gluten-free?

Yes, this recipe contains no gluten ingredients, making it suitable for a gluten-free diet.

Cashew Cookies Recipe

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★★★★★

4.8 from 138 reviews

Deliciously simple and naturally sweetened cashew cookies made with roasted cashews, maple syrup, and vanilla extract. These cookies are easy to prepare, gluten-free, and perfect for a quick homemade treat with a soft texture that firms up as they cool.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 44 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cashew Cookies Ingredients

• 1 1/2 cups Roasted Cashews (Unsalted)
• 1/3 cup Maple Syrup
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat Oven: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly oil it to prevent the cookies from sticking. Set aside.
2. Grind Cashews: Place the roasted cashews into a high-speed blender. Blend in short 20-second bursts, stopping to scrape down the sides with a rubber spatula between blends. Repeat 2-3 times until the cashews are ground but still have some small pieces. Avoid over-blending to prevent turning the nuts into cashew butter.
3. Mix Ingredients: Transfer the ground cashews to a mixing bowl and add the maple syrup and vanilla extract. Stir well using a silicone spatula until a sticky dough forms.
4. Form Cookies: Generously oil your hands to handle the sticky dough. Scoop about one tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Press each ball down slightly to flatten.
5. Arrange Cookies: Continue forming the remaining dough into balls and flattening them, placing each cookie about an inch apart to allow for slight expansion during baking.
6. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are just golden brown.
7. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet at room temperature for 30 minutes. This cooling process allows the cookies to firm up while remaining soft inside.
8. Serve and Store: Once cooled, transfer the cookies to a cooling rack. Store in an airtight container for several days and enjoy as a naturally sweet snack or dessert.

Notes

• Use unsalted roasted cashews to control the saltiness and maintain the natural flavor balance.
• Maple syrup acts as a natural sweetener and binder; you can substitute with honey if desired, but note it will alter flavor slightly.
• Be careful not to over-blend the cashews to avoid creating cashew butter, which will change the texture of the cookie dough.
• The cookies are soft out of the oven but firm up significantly as they cool; do not skip the cooling step.
• Oiling your hands prevents the sticky dough from sticking and helps in shaping the cookies more easily.

Keywords: Cashew Cookies, Gluten Free Cookies, Vegan Cookies, Healthy Cookies, Maple Syrup Cookies, Nut Cookies, Easy Cookie Recipe