These thick chocolate chip cookies are made with cashew butter, oat flour, almond flour, and tapioca flour. They have soft, chewy centers and crisp edges.
- The recipe makes six large, bakery-style cookies.
- They’re gluten-free, dairy-free, and made without oil, butter, or coconut products.
- There’s no need to chill the dough – just mix, shape, and bake.
The dough also freezes well and can be baked straight from frozen whenever you want a fresh cookie.
What makes these cookies a healthier choice
These cookies 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.
- Higher in protein: Instead of all-purpose flour, these cookies are made with a blend of oat flour and almond flour. This blend adds more plant-based protein and nutrients. A small amount of tapioca flour is also used 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 chocolate chunks shine through. The cashew butter also adds a subtle sweetness, which reduces the need for excess sugar.
Ingredients you’ll need
- 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.
- Oat flour – The primary flour in this recipe. It adds fiber and contributes to the cookies’ chewy texture.
- 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.
Tips for making these cookies
- 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 the 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
- 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 combination.
- 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 the cookie dough
- Place portions of the shaped cookie dough onto a tray lined with parchment paper. You can place the portions 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. There is no need to thaw the dough before baking.
How to store these cookies
- Room temperature: You can store these 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 these cookies in an airtight container in the fridge for up to 1 week. Chilling helps keep the healthy fats in the cashew butter fresh.
- Freezer: You can freeze these cookies in an airtight container or zip-top bag for up to 3 months. Thaw them at room temperature or in the fridge overnight.
Thick Cashew Butter Chocolate Chip Cookies Recipe
Recipe video below. These cashew butter chocolate chip cookies have soft, chewy centers and crisp edges. They’re gluten-free and dairy-free. There’s no need to chill the dough – just mix, shape, and bake.
- Serves: 6 large cookies
- Prep time: 10 mins
- Cook time: 20 mins
Ingredients
Wet ingredients
- 1/3 cup + 2 teaspoons (90 g) cashew butter, room temperature (see Note 1)
- 2 teaspoons (8 g) vanilla extract
- 1 large (50 g) egg
- 1/3 cup + 2 teaspoons packed (80 g) light brown sugar
- 1 to 3 teaspoons water, or as needed
Dry ingredients
- 1 cup + 1 tablespoon (100 g) oat flour (gluten-free if needed – see Note 2)
- 1/2 cup + 2 tablespoons (60 g) almond flour
- 1/3 cup (40 g) tapioca flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda (bicarb soda)
- 1/4 teaspoon fine salt
Mix-ins
- 1/2 cup (80 g) dairy-free chocolate, roughly chopped (see Note 3)
- 3 tablespoons (30 g) pepitas (pumpkin seeds)
- 3 tablespoons (30 g) sunflower seeds
Instructions
- Preheat the oven and line the baking sheet
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.
- Stir in 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.
- Fold in the chocolate and seeds
Add the chocolate, pepitas, and sunflower seeds, and knead them into the dough by hand until evenly distributed.
- Shape the cookie dough
Divide the dough into six 95 g portions. Shape the portions into discs about 1 inch (2.5 cm) thick.
- Bake the cookies
Bake for 18 to 20 minutes, or until the edges are golden and the tops are cracked and set.
- Let the cookies 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 in the recipe. It tends to firm up when cold, so letting it warm makes it easier to blend into the dough.
- Oat flour – Oats are naturally gluten-free, but they can be exposed to gluten during processing. If you need to avoid gluten, you can use certified gluten-free oats and blend them into a flour using a blender or food processor.
- Dairy-free chocolate – To keep these cookies 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, you can use any chocolate you like.
- Measurement tip – For best results, weigh the ingredients in grams. Cup measurements can vary depending on how the ingredients are packed.
- Storage – Store these cookies in an airtight container in the fridge for up to 1 week. This helps keep the healthy fats in the cashew butter fresh. You can also freeze the shaped cookie dough and bake straight from frozen. See How to freeze the cookie dough for instructions.
Recipe video
Watch the recipe video to see how to make Thick Cashew Butter Chocolate Chip Cookies.
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.
I made this recipe exactly as written and it is a wonderful cookie with the added benefit of plenty of protein. It was baked for the full 20 minutes. Next batch we will pull the cookie sheet at 18 minutes to compare results. Used mini chocolate chips. I was looking for something to tuck
Into a golf bag and this fits the bill although I’ll need to slightly reduce the number of chocolate chips. They’ll make a melty mess on hot days. Thank you so much for an excellent alternative to store bought, grab and go protein cookies. These are so much better.
Thanks so much – great to hear you enjoyed the recipe, and smart idea to adjust the chocolate chips for warmer days!
Lilian, Yesterday, my husband took a double batch to the pro shop at his golf course. Thumbs up, across the board. One guy took one for himself and one for his wife to try when he got home. Unfortunately, his wife only got 1/4 of a cookie. He got hungry on the way home – at least that’s his story.
Thanks for the gram weights too – the only way to bake, right? Right!
Hi Mary, that made me smile – sounds like the cookies were a hit! I’m so glad they enjoyed them. And you’re right, gram weights really are the way to go. Thanks for sharing!