This week is the parade of cashew butter cookie recipes! Once I figured out how to make a really good gluten-free cashew butter cookie, I had to start experimenting. The result was the recipe below for gluten-free molasses cashew butter cookies. These cookies are wonderful. Yes, they would be perfect for the holidays, but honestly I love them any time of year, especially with a nice cup of coffee or tea.  

When I first tried turning the cashew butter cookies into something that was reminiscent of molasses cookies or gingerbread, I wasn’t 100% sure it would work. But I’m really glad I tried because cashew butter cookies proved to be an excellent base for these spicy flavors. 

Next up in the parade of cashew butter cookies will be a vegan version. And don’t forget the original recipe, which is especially tasty with chocolate chips! 

Gluten-Free Molasses Cashew Butter Cookies

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Jane Maynard

Serves: 12-16

Ingredients

• 1 cup cashew butter
• ⅓ cup brown sugar
• 2 tablespoons molasses
• 1 egg
• ½ teaspoon vanilla
• ¼ teaspoon baking powder
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon sea salt or kosher salt
• Granulated Sugar for sprinkling

Instructions

1. Preheat oven to 350º F.
2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would in other cookie recipes. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. Sprinkle each dough ball with granulated sugar, gently pressing the sugar into the dough.
5. Bake for approximately 11-15 minutes, or until the cookies look set, with some cracking. If you peek in the cracks, the cookies should no longer look wet inside. (See pictures as a guide for what they should look like.)
6. Let cool at least 10 minutes before eating.

3.4.3177