Creamy Cashew Butter Cookies (Paleo + Vegan)

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Author Justin + Erica Winn | Real Simple Good


  • 1 cup cashew butter
  • 1 cup coconut or maple sugar (OR 1/4 cup raw local honey not vegan though)
  • 1 tsp vanilla
  • Optional: If you're a fan of chunky peanut butter cookies add a 1/2 cup of roughly chopped roasted cashews (you can pulse them in a food processor until they are roughly chopped if you have one)


  1. Preheat your oven to 350 degrees fahrenheit, and line a baking sheet with a silicone liner or parchment paper.
  2. In a medium mixing bowl, add all of the ingredients to your bowl and mix with a spoon until all of the ingredients are mixed together and smooth in texture (except for the chopped cashews if you used them).
  3. Next, scoop out tablespoon sized balls and place them on the silicone or parchment lined baking sheet. You'll want to give them al little space between cookies, but they won't expand a ton while they bake. You should be able to fit all of the cookies on one sheet.
  4. Place the sheet in the oven and bake for 10-12 minutes, until the edges start to brown and the center firms up. It will continue to solidify as it cools on the rack. 

  5. Remove from the oven and let your cookies cool for 2-3 minutes. Then, use a fork to make indentions on the cookies. Do the first marking and then make the next set perpendicular to the first you've done with peanut butter cookies in the past.
  6. Once the cookies have cooled all the way, eat these creamy cashew butter cookies up! Enjoy!

Recipe Video