These Thick Cashew Butter Chocolate Chip Cookies are naturally gluten free and dairy free. They are made without oil, butter, or coconut products. A combination of cashew butter with oat, almond, and tapioca flour creates a soft, chewy center with crisp edges.
There’s no need to chill the dough – just mix, shape, and bake. The recipe makes six large, bakery-style cookies. The dough also freezes well and can be baked straight from frozen. This makes it ideal for small batches or a single cookie whenever you’re craving a freshly baked treat.
Why these chocolate chip cookies are a healthier choice
These cookies have the rich, chewy texture of traditional chocolate chip cookies. They are made with healthier, nutrient-dense ingredients that don’t compromise on taste.
- Lower in saturated fat: Instead of butter or coconut oil, this recipe uses unsweetened cashew butter. Cashew butter contains a higher proportion of heart-healthy monounsaturated fats. It’s a great option for those looking to reduce saturated fat intake without sacrificing flavor or texture.
- Higher in protein: In comparison to gluten-free all-purpose flour, a blend of gluten-free oat flour and almond flour adds more plant-based protein and nutrients. Tapioca flour is also used in smaller amounts to help maintain a chewy texture.
- Lower in sugar: These cookies are lightly sweetened with brown sugar. This lets the natural flavors of the oat flour and rich chocolate chunks shine through. The addition of cashew butter also adds a subtle sweetness, helping to reduce the need for excess sugar.
Ingredients for thick cashew butter chocolate chip cookies
These gluten-free and dairy-free chocolate chip cookies are made with wholesome ingredients that add both flavor and a nutritional boost:
- Unsweetened cashew butter: A creamy, dairy-free alternative to butter that gives the cookies a rich texture and subtle sweetness. It also adds healthy fats and plant-based protein.
- Light brown sugar: Sweetens the cookies, while the molasses content helps keep the cookies soft and chewy.
- Gluten-free oat flour: The primary flour in this recipe. It adds fiber and contributes to the cookies’ chewy texture. Oat flour is naturally gluten free, but may contain traces of gluten if processed on shared equipment. For strictly gluten-free results, use certified gluten-free oats and grind them into flour using a blender or food processor.
- Almond flour: Works alongside oat flour to provide structure and a tender crumb. It also increases the protein and healthy fat content.
- Tapioca flour: Used in a smaller amount to enhance chewiness and help the cookies hold together without crumbling.
- Egg: Binds the ingredients, adds moisture, and provides structure. For a vegan option, substitute with a flax egg or chia egg.
- Vanilla extract: Enhances the overall flavor profile.
- Baking powder: A leavening agent that helps the cookies rise slightly.
- Baking soda (bicarb soda): Works with the baking powder to promote a subtle rise and helps create a lightly crisp outer edge.
- Fine salt: A small amount enhances the flavors and balances the sweetness.
- Dairy-free chocolate: Use your favorite dairy-free chocolate chips or chopped chocolate bar. If you can’t find certified dairy-free chocolate, many high-quality dark chocolate bars (70% cocoa or higher) are naturally free of milk ingredients.
- Pepitas (pumpkin seeds): Add a crunchy, nutty texture along with extra protein and healthy fats. They contrast nicely with the cookies’ chewiness.
- Sunflower seeds: Contribute a mild, nutty flavor and crunchy texture. They are also a good source of vitamin E and healthy fats.
How to make dairy free cookies without vegan butter or oil
- Use cashew butter instead of vegan butter or oil: Unsweetened cashew butter has a mild flavor that won’t overpower the other ingredients. It provides richness and moisture without the need for added oils or margarine.
- Mix the cashew butter with the other wet ingredients: Combine the cashew butter with an egg, vanilla extract, and brown sugar. Stir until smooth and well blended.
- Add the dry ingredients: Stir in oat flour, almond flour, tapioca flour, baking powder, baking soda, salt, and any mix-ins like chocolate, pepitas, or sunflower seeds. Mix until a thick dough forms.
- Shape the dough: Cashew butter cookies don’t spread much during baking, so shape the dough into thick discs, roughly the size you want the finished cookies to be.
- Bake: Bake the cookies straight after shaping – no chilling required. They also freeze well, so you can store any portions of unbaked dough in the freezer for future use.
- Cool: Let the cookies cool on the baking tray for about 10 minutes before transferring them to a wire rack. They will firm up as they cool.
Baking tips for perfect cashew butter cookies
Use these simple tips to get the best results every time you bake:
- Weigh your ingredients: For consistent results, use a digital kitchen scale instead of measuring cups. Gram measurements are more accurate – especially important for flours and nut butters – since cup measurements vary depending on how ingredients are packed.
- Bring cashew butter to room temperature: If your cashew butter has been refrigerated, let it sit out until it softens – cold nut butter is too firm to mix easily. Once it reaches room temperature, give it a good stir to reincorporate any separated oil and ensure a smooth texture in the dough.
- Shape the dough into thick discs: These cookies don’t spread much during baking, so shape the dough roughly to the size you want the finished cookies.
- Don’t over bake: The cookies may seem slightly soft if you press down on them after taking them out of the oven. That’s what you want – they will firm up as they cool.
- Let the cookies cool on the tray: Allow the cookies to rest on the baking tray for at least 10 minutes before moving to a wire rack. This helps set their structure.
Flavor variations and mix ins for dairy free cookies
Here are several flavor and mix-in variations to customize your dairy-free cookies. These options add a variety of textures and flavors, whether you’re baking for the season or just want to try something new.
- Cranberry and white chocolate: Add dried cranberries and dairy-free white chocolate chips for a sweet-tart flavor and creamy contrast.
- Double chocolate: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients and replace the seeds with extra dairy-free chocolate chunks.
- Cinnamon raisin: Stir 1 teaspoon of ground cinnamon into the dry ingredients and mix in raisins for a classic, chewy combo.
- Trail mix cookies: Combine chopped almonds, dried fruits like cherries, apricots, or cranberries, and crunchy seeds for a texture-packed cookie.
- Pumpkin spice: Add 1 teaspoon of pumpkin pie spice and a handful of chopped pecans for a warm, autumn-inspired flavor.
- Gingerbread spice: Add 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, and a pinch of cloves. For deeper flavor, you can swap light brown sugar for dark brown sugar to boost the molasses notes.
How to freeze cashew butter chocolate chip cookie dough
The best way to freeze cashew butter chocolate chip cookie dough is after shaping it. This allows you to bake the dough straight from frozen and enjoy a freshly baked cookie in just minutes.
- Place portions of the shaped dough onto a tray lined with parchment paper. The portions can be placed close together, but keep them in a single layer to prevent sticking.
- Freeze the tray for at least 2 hours, or until the dough is firm.
- Once firm, transfer the frozen dough portions to a freezer-safe airtight container or zip-top bag. Stored this way, the dough will keep for up to 3 months.
- To bake from frozen: Preheat your oven as usual and place the frozen dough on a parchment-lined baking sheet. Bake for approximately 1 to 2 minutes longer than usual to account for the frozen dough. No need to thaw before baking.
How to store thick cashew butter chocolate chip cookies
- Room temperature: Store cookies in an airtight container at room temperature for up to 3 days. This is convenient but the cookies may soften or lose freshness faster.
- Refrigerator: For longer freshness, store cookies in an airtight container in the fridge for up to 1 week. Chilling helps keep the healthy fats in the cashew butter from going rancid and maintains the cookie texture.
- Freezer: To store for longer periods, freeze cookies in a freezer-safe airtight container or zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently asked questions
Yes. You can freeze cookie dough made with nut butter for up to 3 months. The best method is to shape the dough into individual portions first, then freeze them on a parchment-lined tray until firm. Once frozen, transfer the dough portions to an airtight container or freezer bag. When you’re ready to bake, there’s no need to thaw – just bake from frozen and add 1-2 extra minutes to the baking time.
Cookies made with oat flour don’t spread as much during baking as those made with all-purpose flour. In this recipe, the dough holds its shape well due to the combination of cashew butter, oat flour, almond flour, and tapioca flour. For best results, shape the dough into thick discs before baking.
Cookies made with cashew butter can be a healthier option than traditional cookies. Cashew butter is rich in heart-healthy monounsaturated fats and provides plant-based protein. This makes it a more nutrient-dense alternative to butter or oil. It also adds natural sweetness, which allows for less added sugar.
Yes. You can substitute almond flour in gluten-free cookie recipes, but the results may vary slightly. In this recipe, almond flour adds tenderness and richness. If substituting, try using more oat flour for a similar texture, though the cookies may be slightly less soft.
No. It is not necessary to chill nut butter cookie dough before baking, especially in this recipe. Cashew butter is naturally thick and stable at room temperature, so the dough holds its shape without needing to firm up in the fridge. There’s also no added oil or melted butter, which means the cookies won’t spread too much in the oven. This makes it quick and convenient when you want cookies fast.
The best chocolate for dairy-free cookies depends on your personal preference. You can use chocolate that is labelled as dairy free or vegan, which is a convenient option. Alternatively, many dark chocolate bars with 70% cocoa or higher are also naturally dairy free – just make sure to check the label for hidden milk ingredients.
Yes. Chocolate chip cookies made without butter or oil can still be chewy. In this recipe, cashew butter provides the moisture and richness typically added by butter, while a blend of oat, almond, and tapioca flour helps create a soft, chewy center with crisp edges.
More healthy cookies to try
- Gluten Free Lemon Shortbread Cookies
- Small Batch Paleo Chocolate Chip Cookies
- Gluten Free Gingerbread Cookies with Almond Flour
- Almond Olive Oil Shortbread Cookies
- Buckwheat Jam Thumbprint Cookies
You can find more healthy baking ideas on the Baking Recipes page.
Thick Cashew Butter Chocolate Chip Cookies Recipe
These thick cashew butter chocolate chip cookies are gluten free, dairy free, and made without oil or butter. They are soft and chewy in the center with crisp edges, and there’s no need to chill the dough. Quick to make and freezer-friendly, these cookies are great for a fresh, bakery-style cookie anytime.
Serves
6 large cookies
Prep time
10 mins
Cook time
20 mins
Ingredients
Wet ingredients
- 1/3 cup + 2 tsp / 90 g cashew butter, room temperature (see Note 1)
- 2 tsp / 8 g vanilla extract
- 1 large / 50 g egg
- 1/3 cup + 2 tsp packed / 80 g light brown sugar
- 1-3 tsp water, or as needed
Dry ingredients
- 1 cup + 1 tbsp / 100 g oat flour (gluten free if needed – see Note 2)
- 1/2 cup + 2 tbsp / 60 g almond flour
- 1/3 cup / 40 g tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda (bicarb soda)
- 1/4 tsp fine salt
Mix-ins
- 1/2 cup / 80 g dairy-free chocolate, roughly chopped (see Note 3)
- 3 tbsp / 30 g pepitas (pumpkin seeds)
- 3 tbsp / 30 g sunflower seeds
Method
- Preheat your oven to 320°F / 160°C (conventional). Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, combine the cashew butter, vanilla, and egg until blended. Stir in the brown sugar until smooth.
- Add the dry ingredients: Mix in the oat flour, almond flour, tapioca flour, baking powder, baking soda, and salt to form a dough. Add water, a teaspoon at a time, if needed.
- Add the mix-ins: Add the chocolate, pepitas, and sunflower seeds, and knead them into the dough by hand until evenly distributed.
- Shape and bake: Divide the dough into 6 x 95 g portions. Shape the portions into discs about 1 inch / 2.5 cm thick. Bake for 18 to 20 minutes, or until the edges are golden and the tops are cracked and set.
- Cool: Let the cookies cool and firm up on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cashew butter – If your cashew butter is stored in the fridge, bring it to room temperature before using. It tends to firm up when cold, so letting it warm makes it easier to blend and incorporate smoothly into the recipe.
- Gluten-free oat flour – Oats are naturally gluten free, but they can be contaminated with gluten during processing. If you need the recipe to be strictly gluten free, use certified gluten-free oats and blend them into a flour using a blender or food processor.
- Dairy-free chocolate – To keep the recipe strictly dairy free, check that your chocolate doesn’t contain milk solids or other dairy ingredients. Many high-quality dark chocolate bars (typically 70% cocoa or higher) are naturally dairy free, but always check the label. Otherwise, use any chocolate bar or chips you like.
- Measurement tip – For best results, use gram measurements. Cup measurements can vary depending on how ingredients are packed. A digital kitchen scale ensures greater accuracy – especially important in baking.
- Storage – Baked cookies are best stored in the fridge for up to 1 week to maintain freshness and texture – you can bring them to room temperature before eating. For longer storage, freeze baked cookies for up to 3 months. You can also freeze the shaped cookie dough and bake straight from frozen – just add 1 to 2 extra minutes to the bake time.
Nutrition Facts
- Serving size: 1 cookie (95 g raw dough, with 43% cocoa chocolate)
- Energy: 442 Calories / 1848 Kilojoules
- Total Fat: 25.4 g
- Saturated Fat: 6.2 g
- Total Carbohydrate: 41.5 g
- Dietary Fiber: 4.4 g
- Sugars: 19.6 g
- Protein: 12.1 g
- Sodium: 203 mg
- Potassium: 84 mg
