Creamy Cashew Butter Cookies (Paleo + Vegan)

4 from 7 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Author: Justin + Erica Winn
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  • 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)


  • Preheat your oven to 350 degrees fahrenheit, and line a baking sheet with a silicone liner or parchment paper.
  • 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).
  • 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.
  • 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. 
  • 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.
  • Once the cookies have cooled all the way, eat these creamy cashew butter cookies up! Enjoy!