Cashew Butter Cookie Recipe

Dairy Free

Prep Time: 10 minutes

Bake Time: Approximately 30 mins all batches

If you would like to keep it egg free, mix 3 tablespoons of water with 1 tablespoon of ground flaxseed in place of 1 egg. This helps to reduce cholesterol and calories.


1 cup shortening (room temp)

⅔ cup agave nectar

2 eggs or substitute

1 teaspoon vanilla extract

1 cup cashew butter (room temp)

1 cup garbanzo bean flour

1 cup crushed cornflakes

1 chopped cashews or similar nut

¾ cup arrowroot or cornstarch

2 teaspoons baking soda

½ teaspoon xanthan gum

1 teaspoon salt


  • Preheat oven to 350℉
  • Combine the shortening and the agave nectar in a large mixing bowl. (Mixing at room temperature avoids curdling.) Beat until creamed and fluffy. Add the cashew butter and blend well. Add the eggs one at a time and then the vanilla. Beat well.
  • Mix together in a small bowl the bean flour, corn flakes, nuts, arrowroot, baking soda, xanthan gum and salt. Add the liquid ingredients and mix until well blended.
  • Drop liquid by the teaspoon to cookie sheet.
  • Bake 8-12 minutes.

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