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Cashew Butter Cookies

These Cashew Butter Cookies are perfectly golden brown with a soft, chewy bite. Featuring leftover cashew pulp and cashew milk. Pair with a glass of your favorite plant-based milk!

Servings: 20 small-medium sized cookies
Time: 20 minutes + 1 hour inactive

vegan cashew butter cookies with a glass of plant-based milk


  • 1 tbsp ground flax
  • 3 tbsp cashew milk
  • ½ cup cashew butter (raw, unsalted, no oil)
  • ¼ cup vegan butter
  • ¾ cup coconut sugar
  • 1 batch cashew pulp (from cashew milk, use a spatula and press the pulp up against the sides of the filter basket to drain as much remaining liquid as you can)
  • 1 tsp vanilla extract
  • 1 cup all-purpose gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ tsp baking soda
  • ¼ tsp salt


  1. Mix together the ground flax and cashew milk and set aside for 5 minutes.
  2. In a separate bowl add, cashew butter, vegan butter, coconut sugar, cashew pulp, and vanilla extract. Mix with a hand mixer until completely smooth and creamy. Add in the flax mixture and mix until combined.
  3. In another bowl add the gluten-free flour, baking soda, salt and stir. Add the dry ingredients to the wet and mix until completely combined.
  4. Cover the bowl and place in the freezer for 1 hour or overnight.
  5. Preheat the oven to 350F. When ready, scoop cookie dough into even-sized balls and bake for 12-14 minutes.
  6. Remove from the oven and let cool on the baking sheet for 10 minutes before removing. Enjoy!

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