Cashew Nut Cookies: A Festive Tradition and Everyday Treat

The holiday season often brings with it a table laden with delicious treats, and these cashew cookies are an exceptional addition. They offer a delightful alternative to more common varieties like peanut butter cookies, providing a sophisticated yet comforting flavor profile that stands out.

For many, including myself, these delightful cashew cookies evoke strong memories, particularly during Chinese New Year. Their familiar appearance, often adorned with a perfect cashew half, the comforting aroma that fills the kitchen as they bake, and their uniquely rich taste and sandy, tender texture, instantly transport me back to my childhood in Asia. But don’t let their traditional roots limit their appeal – they are equally perfect for Christmas gatherings, birthday celebrations, or any moment you desire a cookie that’s a little bit more special and unique.

Their versatility means you don’t need a special occasion to whip up a batch. Whether you’re hosting, sharing with loved ones, or simply craving a moment of sweet indulgence, these cookies fit the bill perfectly.

Unbelievably Easy Cashew Nut Cookies (You Won’t Believe How Simple!)

My grandmother’s cashew cookies were legendary – incredibly delicious and always a highlight. My goal with this recipe was to recreate that cherished flavor and texture, but in a version that’s both gluten-free and dairy-free, making them accessible to even more people. You might look at their elegant finish and assume they’re complicated to make, but I promise you, these cashew cookies are truly a cinch to bake.

The beauty of this recipe lies in its straightforward process. With minimal equipment and easy-to-follow steps, even novice bakers can achieve perfectly golden, crumbly, and flavorful cashew cookies. Forget about complicated techniques or endless hours in the kitchen – this recipe is designed for maximum flavor with minimum fuss, making it ideal for busy individuals or anyone looking for a stress-free baking experience.

Why You’ll Love This Cashew Cookie Recipe:

• Simple, Accessible Ingredients: You won’t need to hunt for exotic items. All the ingredients required for these delightful cashew nut cookies are readily available at your local grocery store. We focus on natural, wholesome components to create incredible flavor without any fuss or “fancy” requirements. This ensures that anyone, anywhere, can recreate this recipe with ease.
• Effortlessly Easy to Make: Don’t let their gourmet taste fool you – these cookies are incredibly simple to prepare. The dough comes together quickly, especially with the help of a high-speed blender or food processor for grinding the cashews. Once the dough is ready, it’s remarkably easy to roll into uniform balls. A gentle press to flatten each and a decorative cashew half on top, and they’re ready for the oven. It’s a satisfying and straightforward process that yields impressive results every time!
• Completely Gluten-Free & Dairy-Free: This is truly the best part for many! This easy recipe is 100% gluten-free and dairy-free, meaning those with Celiac disease, gluten sensitivities, or lactose intolerances can enjoy these rich and flavorful cashew nut cookies without a single worry. The careful balance of ingredients ensures that you don’t sacrifice taste or texture, offering a buttery, crumbly cookie experience that rivals any traditional version.
• Rich & Authentic Flavor: These cookies capture the essence of traditional Asian cashew cookies, boasting a deep, nutty flavor from the cashews themselves, complemented by a perfect level of sweetness. The texture is wonderfully sandy and melt-in-your-mouth, making each bite an unforgettable experience.
• Perfect for Gifting: Beautifully golden with their distinct cashew topping, these cookies make an excellent homemade gift for friends, family, or colleagues during the holidays or any special occasion. Package them in a decorative tin or box, and you have a thoughtful, delicious present.

Gather Your Ingredients: What You’ll Need

Here’s a helpful visual overview of the simple, yet essential ingredients required for this easy cashew nut cookies recipe. These are staple pantry items, making this recipe highly accessible.

(For precise measurements and detailed instructions, please make sure to scroll down to the comprehensive printable recipe card at the bottom of this post.)

Ingredient Deep Dive & Smart Substitutions:

• Raw Cashews: I highly recommend using raw cashew nuts for the purest, creamiest cashew flavor. Raw cashews are softer and easier to grind into a fine flour, which is crucial for the sandy texture of these cookies. If you opt for roasted cashew nuts, the cookies will have a slightly darker color and a more intense, almost smoky, nutty flavor. Alternatively, to save time, you can use 4 cups of good-quality store-bought cashew flour if you prefer not to grind your own. Ensure it’s very fine for the best results.
• Gluten-Free All-Purpose Flour: The type of gluten-free flour blend you use is key to the cookie’s texture. I strongly recommend using a good-quality gluten-free all-purpose flour blend that primarily consists of lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. These blends typically result in a lighter, more tender crumb. I advise against using gluten-free blends made predominantly from heavier, bean-based flours (like garbanzo bean flour), as they can impart a noticeable aftertaste and a denser, gummier texture to your cookies.
• Xanthan Gum: This ingredient is a vital component in gluten-free baking. Xanthan gum acts as a replacement for gluten, providing elasticity and helping to bind the ingredients together, preventing your cookies from becoming crumbly or falling apart. Many commercial gluten-free flour blends already include xanthan gum, so always check your label. If your chosen blend does not list it, it’s essential to add the specified amount to ensure the correct structure and texture for your cashew cookies.
• Sugar: While I used granulated white sugar in this recipe for a classic sweetness and appearance, you have several options to customize. Feel free to use cane sugar, light brown sugar, dark brown sugar, or even coconut sugar. Just keep in mind that using darker sugars will result in a darker, more caramel-colored cookie with a slightly chewier texture and a deeper flavor profile. For those managing blood sugar levels, or who are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener. It’s a fantastic 1:1 sugar substitute that has a zero glycemic index and will not impact your blood sugar levels, allowing you to enjoy these treats guilt-free.
• Dairy-Free Butter: To ensure this recipe remains completely dairy-free, I used unsalted dairy-free butter. Look for brands that have a similar fat content and texture to regular butter for the best results. As an alternative, solid coconut oil can be used. If you choose coconut oil, I highly recommend using refined coconut oil, as it has a neutral flavor that won’t interfere with the cashew taste. Extra virgin coconut oil has a distinct coconut smell and taste, which may alter the overall flavor of your cookies. Of course, if you are not lactose-intolerant and prefer traditional ingredients, feel free to use regular unsalted butter instead.
• Eggs: Eggs play a crucial role in binding all the ingredients together, providing structure and moisture to the cookie dough. If you have an egg allergy or wish to make this recipe completely vegan, you can successfully substitute the eggs. Good alternatives include aquafaba (the liquid from a can of chickpeas, typically 3 tablespoons per egg) or a commercial egg-replacer, following the package instructions for the correct ratio.
• Cashew Halves: In many Asian cultures, cashew nut cookies are traditionally adorned with a single cashew half pressed on top of each cookie. This adds a beautiful visual appeal and an extra crunch. You can easily purchase cashew halves online or at specialty stores. Alternatively, simply take whole cashew nuts and carefully cut them in half lengthwise. However, if you prefer a simpler look or don’t have cashew halves on hand, feel free to omit them entirely – the cookies will still be absolutely delicious!

Baking Perfection: How to Make Easy Cashew Nut Cookies (Step by Step Guide):

1. Transform Cashews into Fine Flour

Begin by placing your raw cashew nuts into the bowl of a high-speed blender or a food processor. Pulse and blend the cashews until they are ground into a very fine, flour-like consistency. Be careful not to over-process, as cashews can quickly turn into cashew butter if blended for too long. The goal is a powdery meal, not a paste.

2. Sift for Silky Smooth Cashew Flour

Once you have your ground cashew meal, sift it through a fine-mesh sieve into a large bowl. This crucial step removes any larger, unground pieces, ensuring a consistently smooth and sandy texture in your final cookies. Any larger cashew pieces caught in the sieve should be returned to your blender or food processor and processed again until they are as finely ground as the rest. Repeat this process until all cashews are finely milled.

3. Whisk Together Dry Ingredients

In the large bowl containing your sifted cashew meal, add the gluten-free all-purpose flour and sugar. Use a whisk to thoroughly combine these dry ingredients. Ensure everything is evenly distributed; this helps to create a uniform dough and prevents pockets of unmixed ingredients, which could lead to an inconsistent cookie texture.

4. Incorporate Dairy-Free Butter

Add the cubed dairy-free butter to your dry ingredient mixture. Now, it’s time to cut in the butter. You can do this effectively using two knives, a pastry cutter, or even your fingertips (though be quick to avoid melting the butter). Work the butter into the flour until the mixture resembles a coarse, sandy texture with no large pieces of butter visible. This step is crucial for creating the tender, crumbly consistency of the cashew cookies.

Once the butter has been properly cut into the flour mixture, the consistency should indeed resemble wet sand. This texture indicates that the butter is well-distributed and will provide the desired richness and crumbly structure to the cookies.

5. Add Eggs and Knead the Dough

Pour in the beaten eggs (or your chosen egg substitute). Mix these thoroughly with the sandy flour mixture. Once combined, use your hands (lightly dusted with gluten-free flour to prevent sticking) to knead the dough. Knead until you achieve a smooth, cohesive dough that holds its shape well. Avoid over-kneading, but ensure all ingredients are fully incorporated and the dough is pliable.

6. Chill the Cookie Dough

Wrap the dough tightly in plastic wrap and let it chill in the refrigerator for at least 15 minutes. This step is crucial and should not be skipped! Chilling the dough helps the fats to solidify and the gluten-free flours to hydrate, making the dough firmer and much easier to handle and shape later on. It also helps prevent the cookies from spreading too much during baking, ensuring they maintain their shape.

7. Preheat Oven and Prepare Baking Sheets

While your dough is chilling, preheat your oven to 320°F (160°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. This prevents the cookies from sticking and ensures easy removal after baking, as well as promoting even browning.

8. Roll Dough into Perfect Balls

Once the dough is sufficiently chilled, scoop out approximately 1 tablespoon of dough for each cookie. Use the palm of your hands to gently roll each portion into a smooth, even ball. This recipe should yield about 20 larger cookies. If you prefer smaller cookies, use a heaping teaspoon of dough per cookie. Place these dough balls in a single layer on your prepared baking sheet, ensuring they are spaced approximately 2 inches apart to allow for slight spreading during baking.

9. Flatten and Adorn with Cashew Halves

Take each dough ball on the baking sheet and gently flatten it slightly with your palm or the bottom of a glass. This helps create a more traditional cookie shape and ensures even baking. Then, carefully press one unsalted cashew half onto the center of each flattened dough ball. This not only adds a beautiful decorative touch but also enhances the nutty flavor.

10. Bake to Golden Perfection

Carefully place the baking sheet into your preheated oven. Bake the cookies for approximately 25 minutes, or until their tops are lightly golden brown and the edges are set. The exact baking time may vary slightly depending on your oven, so keep an eye on them towards the end. Once baked, remove the cookie sheet from the oven and let the cashew cookies cool on the sheet for a few minutes. This allows them to firm up before you gently transfer them to a wire rack to cool completely. Cooling completely is essential for achieving that perfect sandy, crumbly texture. Enjoy!

Dish by Dish Pro Tips for Perfect Cashew Cookies:

• Always Line Your Baking Sheet: For non-stick baking and easy cleanup, always line your baking sheet with either parchment paper or a silicone baking mat (Silpat). This ensures your delicate cookies won’t stick and will lift off beautifully once baked and cooled.
• Customize Cookie Size: I typically use 1 tablespoon of dough per cookie to achieve a larger, more satisfying treat, which yields about 20 cookies. However, if you prefer smaller, bite-sized cookies, simply use 1 heaping teaspoon of dough per cookie. This will give you approximately 40 delightful smaller cookies, perfect for a party platter or for portion control. Adjust baking time slightly for smaller cookies, usually a few minutes less.
• Experiment with Other Nuts: While cashews are the star here, this versatile recipe can be adapted! If you don’t have cashews on hand or want to try a different flavor, feel free to use other nuts like almonds, walnuts, or pistachios. Simply grind your chosen nuts into a fine flour and use it in place of the cashew flour. You can also top the cookies with halves of the corresponding nut for an appealing finish.
• Add a Golden Glow with Egg Yolk Wash: For an extra touch of golden color and a slight sheen, you can brush the tops of the cashew halves (the ones pressed onto the dough balls) with a little beaten egg yolk before baking. This gives them a beautiful, professional-looking finish.
• Don’t Overbake: Cashew cookies are best when they are just set and lightly golden. Overbaking can make them dry and crumbly. Keep an eye on them, especially during the last few minutes, and remove them from the oven as soon as the edges turn light golden.
• Proper Cooling is Key: Allow the cookies to cool completely on a wire rack before handling or storing. This is crucial for them to firm up and achieve their signature sandy texture. Rushing this step can result in fragile, crumbly cookies.

Common Questions About Cashew Nut Cookies:

More Delicious Cashew Recipes You’ll Adore:

If you’re a fan of the rich and creamy flavor of cashews, you’re in for a treat! Explore these other fantastic cashew-based recipes from Dish by Dish:

• Cashew Butter Cookies (Gluten-Free, Dairy-Free, Vegan)
• Coconut Cashew Bread (Gluten-Free, Dairy-Free)
• Cashew Bread (Gluten-Free, Dairy-Free)
• 5-Minute Cashew Chocolate Pudding (Gluten-Free, Vegan)
• 5-Minute Homemade Cashew Flour (Gluten-Free, Vegan)
• Homemade Cashew Milk (Gluten-Free, Vegan)

Explore More Gluten-Free Cookie Recipes You’ll Love:

Looking for more allergy-friendly cookie inspiration? These gluten-free delights are sure to become new favorites:

P.S. If you try this recipe, I’d absolutely love for you to leave a star rating below and/or a review in the comment section further down the page. Your feedback is always deeply appreciated and helps others discover these wonderful recipes. Be sure to check out my entire Recipe Index for all the delicious creations on the blog. You can also follow me on Pinterest, Facebook or Instagram for daily inspiration and behind-the-scenes glimpses! And don’t forget to sign up for my Email List to get fresh, new recipes delivered straight to your inbox each week!

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Easy Cashew Nut Cookies (Gluten-Free, Dairy-Free)

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5 Stars







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1 Star

5 from 1 review

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  Author: Felicia Lim
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  Total Time: 55 minutes
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  Yield: 20
• 
  
  Diet: Gluten Free

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Description

Rich, buttery, and utterly delicious, these easy cashew nut cookies are perfect for celebrating Chinese New Year, your holiday cookie exchange, or for snacking any time of the year. Totally gluten-free and dairy-free, yet so flavorful, no one would know! Bake a batch of these delicious cashew cookies today!

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Ingredients

Scale

• 2 1/2 cups raw unsalted cashews
• 2 1/2 cups gluten-free all-purpose flour
  1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup sugar
• 1 cup unsalted dairy-free butter, solid and cubed
• 2 small eggs (or 1 large egg), beaten
• 40 unsalted cashew halves, for topping

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Instructions

1. Blend Raw Cashews into a Fine Flour: Place the raw cashew nuts in the bowl of your high-speed blender or food processor and blend until you get a very fine cashew meal. Be careful not to over-process into butter.
2. Sift Cashew Meal: Sift the cashew meal through a fine-mesh sieve to filter out any large pieces. Return any large pieces to the blender or food processor and process again until everything is finely ground.
3. Whisk Dry Ingredients: In a large bowl, whisk the processed cashew meal, gluten-free all-purpose flour, and sugar together to combine thoroughly.
4. Cut Butter Into Flour Mixture: Add the cubed dairy-free butter and use two knives or a pastry cutter to cut the butter into the flour mixture until you get a sandy texture, resembling wet sand.
5. Add Eggs and Knead Dough: Add the beaten eggs and mix well. Use gluten-free floured hands to knead the dough until you get a smooth, cohesive dough.
6. Let Dough Chill: Let the dough chill in the refrigerator for 15 minutes. This step is important for easier handling and to prevent spreading during baking.
7. Preheat Oven and Line Baking Sheet: While the dough chills, preheat the oven to 320°F (160°C) and line a large baking sheet with parchment paper.
8. Roll Dough Into Balls: Scoop 1 tablespoon of dough for each cookie and use the palm of your hands to roll the dough into a smooth ball. Repeat until all the dough is used (approx. 20 balls). Place dough balls on the parchment-lined baking sheet approximately 2 inches apart.
9. Flatten Dough Balls and Top with Cashew Half: Gently flatten each dough ball slightly and press an unsalted cashew half on top of the dough.
10. Bake Until Lightly Golden: Bake cookies for 25 minutes, or until they are lightly golden brown on top and set. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Enjoy once fully cooled!

Notes

Cashew Nuts: For the best flavor and texture, I like using raw cashew nuts. If you prefer a slightly darker cookie with a more intense nutty flavor, roasted cashews can be used. If grinding your own nuts isn’t preferred, you may substitute with 4 cups of store-bought cashew flour.

Gluten-Free All-Purpose Flour: Opt for a high-quality gluten-free all-purpose flour blend composed of lighter flours/starches (e.g., rice, tapioca, corn, potato starch) for a tender crumb. Avoid blends heavy in bean flours (e.g., garbanzo bean flour) as they can result in a dense texture and distinct aftertaste.

Xanthan Gum: This is crucial for gluten-free baking to provide structure. If your gluten-free flour blend does not already include xanthan gum, ensure you add the 1/2 teaspoon of xanthan gum specified in the recipe.

Sugar: While granulated white sugar is used, you can experiment with cane sugar, light brown sugar, dark brown sugar, or coconut sugar for varying colors and flavor notes. For a zero-glycemic option, granulated monkfruit sweetener is an excellent 1:1 substitute.

Dairy-Free Butter: Unsalted dairy-free butter is key for a dairy-free recipe. Solid refined coconut oil (neutral flavor) is another good alternative. If dairy is not an issue, regular unsalted butter works perfectly.

Eggs: Eggs act as a binder. For a vegan alternative, use aquafaba (3 tbsp per egg) or a commercial egg-replacer according to package directions.

Cashew Halves: Traditionally decorative, cashew halves add a nice touch. You can buy them or cut whole cashews. They can be omitted if preferred.

Storing: Store cooled cashew cookies in an airtight container at room temperature for up to 2 weeks.

• Prep Time: 15 mins
• Chilling Time: 15 mins
• Cook Time: 25 mins
• Category: Cookies
• Method: Baking
• Cuisine: Asian