3 Most Delicious Cashew Flour Cookie Recipes

As the weather starts to cool down for most of us in the United States, we’ll all be looking for indoor activities to fill our time and our bellies. Baking cookies is a hallowed pastime for many people, especially with colder weather and holidays approaching. This year, we hope you’ll update and upgrade your favorite cookies with cashew flour. Cashew flour can be substituted in a 1 to 1 ratio with regular white flour, making recipes easy. But, unlike traditional flour, cashew flour is packed full of flavor and nutrients to give everything you bake an added boost.

While cashew flour’s taste isn’t as pronounced as other gluten-free flours, it does enhance and integrate into your other cookie flavors to produce a balanced, delicious treat that your whole family will love. Whether you’re gluten-free, or on a paleo diet, these three cookie recipes are some of our favorites to make with cashew flour.

Classic Chocolate Chip Cookies

Ingredients:

1 ¾ Cup cashew flour
1 tsp baking soda
¼ tsp salt
1 large egg
½ Cup gram coconut sugar
⅓ Cup + 1 TBSP coconut oil, melted
1 tsp vanilla extract
2.5 oz chocolate chips ( we like 75% cocoa and above)

Instructions:

Preheat the oven to 350 °F. Line a baking tray with parchment paper.
Combine cashew flour, baking soda, and salt in a bowl.
Mix egg, coconut sugar, melted coconut oil, and vanilla with an electric mixer in another bowl.
Add egg mixture to the mixed dry ingredients. Combine in the mixer.
Fold in the chocolate chips with a spatula.
Scoop the dough by cookie scooper or teaspoon (heaped teaspoon) onto the baking tray. Leave room for the cookies to expand on the tray.
Gently press the tops of the cookies to create a small crater.
Bake for 10 minutes.
Leave the cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack. This is important because they have to set and cool before you move them. Otherwise, they will be broken.

Trail Mix Breakfast Cookies

Ingredients:

2 ripe bananas
2 eggs
⅓ cup natural cashew butter
2 cups cashew flour
⅓ cup flax seeds
1 teaspoon baking soda
1 cup pecans, chopped
1/3 cup pumpkin seeds
1/3 cup dried cranberries
1/3 cup mini chocolate chips

Instructions:

Preheat oven to 350
Mash bananas in a large bowl
Whisk in the eggs and cashew butter.
Add cashew flour, flax eggs, and baking soda.
Gently fold and combine everything together.
Fold in nuts, dried fruit, and chocolate chips.
Use an ice-cream scooper or large spoon to scoop cookies onto a lined baking sheet.
Top with extra seeds, dried fruit, and chocolate chips.
Bake for 15 minutes until golden brown.
Allow the cookies to cool for a few minutes before transferring to a cooling rack.

Iced Gingersnap Cookies

Ingredients:

1 cup almond flour
1 cup cashew flour
6 tablespoons coconut flour
½ cup coconut sugar
¼ cup coconut oil
1 large egg
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon vanilla extract
½ teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoons honey

For the icing:

4 tablespoons coconut butter (melted)
1 tablespoon coconut oil (melted)
½ teaspoon fresh lemon juice
½ teaspoon coconut sugar
½ teaspoon maple syrup
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, cashew flour, coconut flour, coconut sugar, spices, zest, salt, and baking soda until combined.
In a small bowl, mix together melted coconut butter and oil (cooled), egg, vanilla extract, lemon juice, honey and whisk together.
Pour wet ingredients into the dry ingredients and mix until incorporated.
Toss into a food processor and continue to mix until combined well and a nice ball of dough forms. (you can mix with your hands if you don’t have one, it will just take longer)
Roll dough into equal sizes (about 1 inch in diameter) with your hands and place onto lined cookie sheet.
Flatten each cookie to about ¼ inch thickness (if you like your cookies crispy, flatten to 1/8 inch) with the palm of your hand or the bottom of a flat cup (greased).
Place in the oven for 10-15 minutes or until the center of the cookies are no longer completely soft. Keep an eye on them so they don’t burn. Let cool on a wire rack before icing.
When cookies have cooled, slather with icing.
If icing is still too wet, place iced cookies into fridge until the icing hardens.
Sprinkle the top of iced cookies with cinnamon, if desired, and enjoy!