Cashew Cookies (3 Ingredients)

 These Cashew Cookies are super-simple crunchy cookies made with just 3 wholesome ingredients in under 35 minutes.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Cashew Cookies

 These Cashew Cookies are super-simple crunchy cookies made with just 3 wholesome ingredients in under 35 minutes.

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Prep Time: 10 minutes mins

12 minutes mins

Total Time: 22 minutes mins

Course: Snack

Cuisine: American

Servings: 9 cookies

Calories: 164.5 kcal

Author: Carine Claudepierre

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Ingredients

• ▢ 1 ½ cup Roasted Cashews - Unsalted (note 1)
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ 1 teaspoon Vanilla Extract - (note 3)

Instructions

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper lightly oiled with cooking oil. Set aside.
• Add the cashews to a high-speed blender, and blend them for 20 seconds, stop, scrape down the sides of the bowl with a rubber spatula, and repeat 2-3 times until it forms ground cashew. Don't blend for too long in one go or it turns the cashews into cashew butter. It's okay if you have a few larger pieces of cashews but not too many or the batter won't stick together and remain loose.
• Pour the ground cashews into a mixing bowl and add the remaining ingredients.
• Stir with a silicone spatula until it forms a sticky cookie dough.
• Oil your hands generously because the dough is very sticky. Grab a tablespoon of cookie dough, roll it into a ball, and release it on the baking sheet. Press on it to slightly flatten the ball.
• Repeat with the remaining cookie dough, placing the cookies an inch apart from each other on the baking sheet as they slightly expand.
• Bake the cookies for 12-14 minutes at 350 °F (180 °C) until just golden brown on the sides.
• Let the cookies cool down for 30 minutes on the baking sheet at room temperature. They are soft and firm up on the baking sheet. Then, transfer them to a cooling rack. The cookies firm up as they cool down.

Notes

Note 1: You can use unroasted cashews as well but the cookies are way better with roasted cashews. I don’t recommend using salted cashews as the cookies would be way too salty.

Note 2: Other liquid sweeteners like agave syrup or coconut nectar also work.

Note 3: Or 1/4 teaspoon of almond extract for a different flavor. Or skip for plain cashew cookies.

Storage: Store in an airtight container for up to 1 week in the fridge or freeze them for later.

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Nutrition

Serving: 1Cookie | Calories: 164.5kcal | Carbohydrates: 15.6g | Protein: 3.5g | Fat: 10.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.2g | Sodium: 4.8mg | Potassium: 156.5mg | Fiber: 0.7g | Sugar: 8.3g | Calcium: 23.3mg | Iron: 1.4mg | Magnesium: 61.9mg | Phosphorus: 111.9mg | Zinc: 1.4mg

Ingredients and Substitutions

You only need 3 simple ingredients for this recipe. Here’s how to pick them.

• Roasted Cashews – These form the base of the cookies, providing a nutty flavor and texture. Unroasted cashews also work, but roasted cashews make better flavored cookies.
• Maple Syrup – This sweetens the cookies. Agave syrup or coconut nectar also work.
• Vanilla Extract – This adds a warm, sweet note. Almond extract also works, or you can omit it for plain cashew cookies.

How to Make Cashew Cookies

These cookies are really easy to whip up in just a few minutes. Here’s how in pictures.

Blend the cashews in a blender until they form a ground.

Incorporate the maple syrup and vanilla and stir to form a sticky paste.

Form 9 dough balls, space them out on a baking sheet, and press them to form cookies.

Bake the cookies for 12-14 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect cashew cookies.

• Pulse Blending Technique – Blend the cashews in 20-second bursts, scraping down the sides regularly but it’s crucial not to blend for too long as it would make cashew butter.
• Oiled Hands for Handling – Oil your hands generously to manage the sticky cookie dough.
• Cashew Flour Option – Use ready-made cashew flour as a substitute for whole cashews.
• Roasted Unsalted Cashews – Use roasted, unsalted cashews for the best cookie flavor.
• Flavor Variations – Add chocolate chips, chopped cashews, or unsweetened coconut flakes on top of the cookie dough before baking.
• Cooling Time Importance – Let the cookies cool on the baking sheet to firm up before transferring to a cooling rack.

More Easy Cookie Recipes

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2-Ingredient Cookies

2-Ingredient Banana Oat Cookies

3-Ingredient Almond Flour Cookies