These chewy gluten-free cashew butter cookies are filled with tender flakes of coconut and tart dried cherries.
There is something to be said for the ritual of baking around the holidays. It’s a tradition I’ve always enjoyed; a chance to roll up your sleeves and lose yourself in the kitchen while the air fills with the sweet scent of the season. Not to mention it’s the perfect excuse to indulge in a cozy cup of tea or cocoa and sweet treat as a reward for all your efforts.
And while breads, bars and tarts will probably make an appearance at some point along the way, the holidays are never complete without some form of cookie-making.
To be honest these cashew butter cookies don’t just make an appearance in my house around the holidays, they’re an all year-long kind of cookie.
A classic combination of chewy dried fruit and nuts enveloped in a soft vanilla scented cookie, these cherry cashew butter cookies bake up chewy with pocket of cashews, cherries and coconut. Best of all one bowl, 30 minutes and a few simple ingredients are all you need.
Cashews are the key to these cookies. Both cashew butter and chopped cashews gives them a rich nuttiness, while coconut sugar and vanilla offer a caramel-like note.
A bit of honey keeps the cookies tender and soft with a subtle sweetness that’s accented by a pinch of salt and a handful of tart dried cherries. Shreds of unsweetened coconut add a hearty texture and help to keep things nice and chewy.
They’re sure to be a welcome addition to any cookie platter; that is if they make it that far!
Gluten-Free Cherry Cashew Butter Cookies (Paleo)
These chewy gluten-free cashew butter cookies are filled with tender flakes of coconut and tart dried cherries.
Ingredients
- 8oz/ 227g cashew butter
- ¼ cup/48g coconut sugar
- 2 Tablespoons/30ml honey
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- ¼ tsp sea salt
- ½ cup/56g roasted cashew, coarsely chopped
- ¼ cup/30g unsweetened flake coconut
- ½ cup/56g dried cherries
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir cashew butter, coconut sugar and honey together until well combined.
- Add egg, baking soda, vanilla and salt and mix well. Stir in the chopped cashews and coconut flakes and dried cherries.
- Using a small cookie scoop, scoop out Tablespoon amounts of dough and place on cookie sheet about 1 inch apart. Flatten the dough with the palm of your hand into flat discs.
- Bake 8-10 minutes, until just lightly golden around the edges (don’t overbake, they will be soft in the centers). Cool for 5 minutes on baking sheet then transfer to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container for up to a week.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 103mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Could the cashew butter here be subbed for peanut or almond? There are so many amazing looking recipes on your site with either cashew butter or cashews and my husband is allergic 🙁
Yes you can substitute almond butter for the cashew butter in most of the cookie recipes but the color will be darker and the taste slightly different since cashews are milder in taste. Hope that helps!