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Dreamy Cashew Butter Cookies

These airy cookies are the perfect small treat. Gluten free, dairy free and paleo friendly! Recipe adapted slightly from The Happy Pear.
Course Dessert
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 16
Author Andrea @ French Pressed Kitchen

Ingredients

  • 240 g cashew butter almond/peanut butter also work
  • 4 Tbsp. coconut sugar or regular
  • 3 Tbsp. maple syrup
  • 2 Tbsp. ground flaxseed
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. vanilla extract or pinch of vanilla bean
  • Pinch of cinnamon
  • Coarse sea salt

Instructions

  • Place all the ingredients in a bowl and stir until combined. Refrigerate for about 30 minutes.
  • Preheat oven to 400F. Form dough into balls, then press down slightly to flatten on baking sheet.
  • Sprinkle with sea salt and bake 7-8 minutes. A few minutes longer will result in a crispier cookie.
  • Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. I don't usually get that far. Store in an airtight container for up to 5 days!