Keto Paleo Vegan Cashew Butter Cookies, Flourless
- Prep
- 15 min
- Cook
- 12 min
- Yield
- 15 cookies
- Level
- medium
- Cuisine
- American
Four-ingredient flourless cookies made with cashew butter, flax egg, and coconut sugar. Naturally vegan and paleo-friendly with a crisp exterior and tender, melt-in-your-mouth center. Baked until golden and finished with a signature crisscross fork pattern.
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Ingredients
- 1 cup unsalted creamy natural cashew butter
- 1 flax egg, 1 tablespoon ground flaxseed whisked with 3 tablespoons water, set 15 minutesaquafaba3 tablespoonvegan
binding agent alternative
- ¼ cup coconut sugar
- 2 tablespoon coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon pure vanilla extract(optional)
- ¼ teaspoon salt(optional)
Method
7 steps- 1
Preheat oven to 350°F and line a baking sheet with parchment paper or greased foil.
- 2
Combine cashew butter, flax egg, coconut sugar, baking soda, vanilla extract, and salt in a medium bowl. Stir and fold with a rubber spatula until thoroughly mixed.
- 3
Using a small or medium cookie scoop, drop dough balls onto the prepared baking sheet, spacing them evenly apart.
- 4
Press down on each cookie with a fork to flatten, then repeat in the opposite direction to create crisscross marks. Expect some spreading.
- 5
Bake for 10-14 minutes until golden.
- 6
Transfer baking sheet to cooling rack. Allow cookies to cool on the sheet for at least 20-30 minutes before handling.
- 7
Once cooled and firm, transfer to cooling rack for complete cooling if desired.
Tips
Cookies are fragile when warm; leave on baking sheet for full cooling time before transferring.
Handle cooled cookies gently as they remain delicate despite firming up.
Good to Know
Store in an airtight container at room temperature for up to 5 days. Handle carefully to avoid breakage.
Dough can be prepared and refrigerated up to 2 days before baking. Bake from refrigerated state, adding 1-2 minutes to bake time.
Serve at room temperature. Pairs well with dairy-free milk or coffee.
Common Mistakes
Remove cookies from sheet before they cool completely to avoid breakage; allow 20-30 minutes minimum.
Overbake to avoid excessive hardness; aim for 12 minutes if uncertain within the 10-14 minute range.
Underprepare flax egg; allow full 15 minutes for proper binding.