Печенье с кешью (3 ингредиента)

By Карин Клодпьер
Опубликовано 05/12/2025

5 от 3 голосов

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

Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!

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Cashew Cookies

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

5 от 3 голосов

Печать Обзор Сохранено

шпилька Сохранить в электронном письме

Время подготовки: 10

Общее время: 22

Курс: закуска

Кухня: американские

Количество порций: 9 cookies

Калории: 164.5 килокалория

Автор: Карин Клодпьер

Ингредиенты:

Обычные США – Метрика

▢ 1 ½ чашку Жареные кешью - Unsalted (note 1)
▢ ⅓ чашку Кленовый сироп - (примечание 2)
▢ 1 чайной ложки Экстракт ванили - (примечание 3)

инструкции

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.

Заметки

Примечания 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.

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

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

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

Режим духовки: Я использую режим принудительной вентиляции (конвекции). Если вам необходимо использовать обычный режим, я рекомендую повысить температуру на 15°C (25°F). Время выпечки должно остаться тем же, но может потребоваться на несколько минут больше.

Рецепт булавки

Питание

Ингредиенты и замены

В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту

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

Жареные кешью – These form the base of the cookies, providing a nutty flavor and texture. Unroasted cashews also work, but roasted cashews make better flavored cookies.
Кленовый сироп – This sweetens the cookies. Agave syrup or coconut nectar also work.
Экстракт ванили – 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.

Pressing Cashew Cookies on a baking sheet.

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).

Советы Карин по выпечке

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.
Вкусовые вариации – 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.