Cashew Cookies

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5 from 1 vote

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cashew-cookies/ or scan the QR code here ➡️

Prep Time10

Total Time22

Servings: cookies

Calories: 164.5kcal

Author: Carine Claudepierre

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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