I have a confession to make: I love cashews. If you present me with a tin of mixed nuts, I will present you back with a tin in which there are no cashews to be found – and nary a cashew crumb. I have another confession to make: I love cashew cookies. Love. My love for both nut and cookie was the inspiration for this out of this world delicious recipe. The resultant flour-less cookies are simple, sweet and nutty confections that are not only vegan, but naturally gluten-free too – and with no added fat. With only five simple ingredients, you’ll be whipping up these toothsome temptations in no time – and soon see them disappear before your very eyes. Scrumptious, with a delightful crumb: these cookies don’t disappoint. They’re a new favourite of mine.
This recipe also makes a solid base for any nut butter with minor tweaks like adjusting the amount of salt. For Peanut Butter Cookies, I increase the salt to a 1/2 teaspoon. While I list a range of salt below (1/8 up to 1/4) to account for differing tastes, I prefer the Cashew Cookies with the lesser amount of a 1/8 teaspoon. I find that while the flavour of peanut butter lends itself quite nicely to a salty counterpoint, the sweetness and subtle flavour of cashew is easily overwhelmed by too much. Experiment with other nut and seed butters too, like almond, sunflower seed, or macadamia. Enjoy!
Flourless Cashew Cookies
1 cup cashew butter
1/4 cup blended silken (or soft) tofu
3/4 cup granulated (white) sugar (scoop and level) **do NOT substitute brown sugar or you’ll get flat cookies. White sugar only.
1/2 teaspoon baking soda
1/8 teaspoon sea salt (or up to 1/4 tsp)
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. Using a food processor or high powered blender, blend tofu until completely smooth.
3. In a large bowl combine cashew butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined. **Note: The dough will be very stiff – this is normal. Do NOT add additional liquid – it’ll take some muscle to combine everything, but the stiffness is required. If you add liquid, the cookies will over spread.
4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.
5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Makes 18-22 cookies.
I originally shared this recipe with T.O.F.U. Magazine, for whom I am a proud contributor.