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Wednesday, March 13, 2019

Gluten-Free Vegan Cashew Butter Cookies

In the last of my cashew butter cookie recipes, I wanted to provide a completely plant-based, vegan version. My regular cashew butter cookies and molasses cashew butter cookies both use an egg. Given my new year’s resolution, I wanted to see how these cookies would do with an egg alternative. It worked and so I definitely want to share this recipe for gluten-free vegan cashew butter cookies with you.

Gluten-free vegan cashew butter cookies cooling on a rack with backlighting

Stack of gluten-free vegan cashew butter cookies on a blue plate

The vegan version of these cookies come out wonderfully, but they do in fact have a different texture than the version with eggs. The cookies come out much flatter and are a little more “wet,” if you will (i.e. they stick to your fingers a little bit when you eat them). They taste awesome, however, and the texture is delicious, so if you want a plant-based alternative, these cookies are great. (See picture below comparing the two different versions of the recipe.)

Top view of two racks of cookies, comparing two cashew butter cookie recipes - one made with an egg, the other made with ground flaxseed.

In addition, if you want to add chocolate chips, go right ahead! And if you want to molasses-ize them, use the molasses cashew butter cookie recipe and sub out the 1 egg for the ground flaxseed and water, like you see in the recipe below. As with the other two cashew butter cookie recipes, these cookies are dairy free and gluten free. Enjoy!

Side view of a stack of vegan, gluten-free cashew butter cookies

Vegan Cashew Butter Cookies
Prep time
Cook time
Total time
Serves: 12-16
  • 1 cup cashew butter
  • ½ cup brown sugar
  • 1 tablespoon ground flaxseed (or flaxseed meal)
  • 3 tablespoons hot water
  • ½ teaspoon vanilla
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt or kosher salt
  1. Preheat oven to 350º F.
  2. In a small bowl, whisk together the ground flaxseed and hot water. Let sit for 5 minutes.
  3. In a mixing bowl, add all the ingredients, including the flaxseed mixture. Stir well.
  4. 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 chocolate chip cookies. 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.
  5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
  6. Let cool at least 10 minutes before eating.


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