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Home Recipes Course Desserts Cookies Chocolate Dipped Cashew Butter Cookies
P Paleo GF Gluten-Free DF Dairy Free

Chocolate Dipped Cashew Butter Cookies

Jump to Recipe Rate Recipe
Posted:2/4/19
Updated:2/9/21
cashew butter cookies

Because why *wouldn’t* you want to dip cashew butter cookies in chocolate? 

stack of chocolate dipped cashew butter cookies on mini plate with glass of milk and sprinkles this recipe

There is a special reason I’m sharing these cashew butter cookies today. And that is to raise money with Cookies for Kids’ Cancer. I’ve teamed up with Julie of The Little Kitchen– the host – and many other bloggers to share Valentine’s Day cookie recipes and raise money for this event. Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign, up to $3000 – that’s $12,000 we could raise!

The Cookies for Kids’ Cancer organization actually hits pretty close to home for me. When I was in high school a very close family friend, my youngest sister’s best friend, was diagnosed with bone cancer at the age of 7. She fought for her life for 3 1/2 years, all while continuing to dance, go to school and spread joy with her infectious laughter. She was a precious soul and her life cut way too short. I think of her so often, and hope one day we really will put an end to childhood cancer.

But… 

  • Did you know that there are 40,000 childhood battling cancer in the U.S. right now?
  • Less than 4% of the National Cancer Institute’s budget goes to all pediatric cancers combined.
  • Without proper funding for research there will continue to be a lack of advancement in treatments.

Help us make a difference by donating to Cookies for Kids’ Cancer.

Please consider donating HERE to help change the future of childhood cancer.

Watch this video to learn more about Cookies for Kids’ Cancer and how every dollar counts!

So today in honor of Veronica Jo’s memory and all of the kids battling cancer, I bring you

Chocolate Dipped Cashew Butter Cookies

sprinkled chocolate dipped cookie on mini plates

With sprinkles!

Simple Ingredients

  • creamy cashew butter
  • dark brown sugar or coconut sugar
  • egg
  • 1:1 gluten-free baking flour (see notes)
  • vanilla
  • dark chocolate chips
  • sprinkles for fun

A simple list of ingredients is all you need for this recipe, and no butter required either.

While testing this recipe I did find I preferred the texture with the addition of flour, but you can make this recipe flourless with a little patience and a kitchen hack (see recipe card below).

how to make criss cross cashew butter cookies

Making these Cashew Butter Cookies is easy!

You can whisk the ingredients together by hand or use an electric mixer. When mixing the cashew butter and the sugar together, just make sure you whisk until well combined. The coconut sugar takes a little bit longer to combine than brown sugar does.

Then the egg and vanilla are added and fully combined before finally the flour and salt.

The dough will feel soft but shouldn’t be sticky. If you opt to omit the flour, the dough will be very sticky and will be easier to handle once chilled.

I like to use a round tablespoon measuring spoon to scoop the dough – just slightly over-flowing and then rolled into a ball before flattening with a fork to make the criss-cross pattern. Alternatively if you have a small cookie scoop, you can also use that but your cookies will be smaller. I got 18 cookies using a tablespoon size ball of dough. You’d probably get about 22-24 cookies if using the small cookie scoop.

chocolate dipped cashew butter cookies on black cooling rack

Chocolate Dipped

You only need 2/3 cup chips to melt in the microwave. Use dairy-free chocolate as needed, or a high quality chocolate morsel will really make these cookies delicious.

I like to microwave my chips on half power in 30 second increments, stirring in between. If using a dairy-free chocolate chip, adding about 1/2 tsp coconut oil to the chips can help get a smoother chocolate for dipping.

Make sure to add the sprinkles while the chocolate is still fresh as well!

sprinkles chocolate dipped cookies with glass of milk

Then you can chill the cookies in the fridge to set the chocolate quicker or let them dry at room temperature.

stacked chocolate dipped cashew butter cookies on plate with milk

If you make this recipe, I’d love to hear from you! Leave a comment and review here on the blog letting me know. I love seeing what you’ve made. 

You can also pin the recipe for later, and share on Facebook.

Xx Ashley

Print

Chocolate Dipped Cashew Butter Cookies {gluten free, dairy free}

chocolate dipped cashew butter cookies with glass of milk
Print Recipe
Pin Recipe

★★★★★

5 from 1 reviews

Gluten free and dairy free cashew butter cookies dipped in chocolate. No butter used in this recipe, just the creamy cashew butter. Soft, melt in your mouth cookies!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: About 18 cookies 1x
  • Category: Dessert
  • Method: bake
  • Cuisine: American

Ingredients

Scale
  • 1 cup creamy cashew butter*
  • 1/2 cup dark brown sugar or coconut sugar
  • 1 large egg
  • 1/2 cup 1:1 gluten free baking flour** (see notes)
  • 1/4 tsp salt
  • 2/3 cup dark chocolate chips
  • favorite sprinkles

Instructions

  1. Preheat oven to 350ºF and line large baking sheet with parchment paper.
  2. In large bowl using electric mixer, mix together cashew butter and sugar until combined – about 1 minute. Add in large egg and vanilla mixing on low speed until combined. Add flour and salt mixing on low to medium speed until fully combined. Dough should be soft and easily scoopable.
  3. Using a slightly rounded tablespoon, scoop dough and roll into palm of hands. Use large fork and press into dough balls to make criss cross pattern. Bake cookies for 7-9 minutes. Allow cookies to set on baking sheet for 2 minutes before transferring to wire rack to cool completely.
  4. To melt chocolate, place chocolate chips in small microwave-safe bowl. On half power, microwave chips in 30 second increments, stirring in between until fully melted.
  5. Dip completely cooled cookies into melted chocolate, chipping halfway. Place on parchment paper lined baking sheet and cover with sprinkles if desired. You can set chocolate at room temperature or pop tray in fridge.
  6. ENJOY!

Notes

*I used my homemade cashew butter recipe, as well as Abby’s Better Nut Butter Strawberry Cashew Butter. Any creamy cashew butter will work (my homemade espresso cashew butter would be delicious too!) just make sure it is stirred well (if oily) before mixing with sugar.

**You can sub whole wheat white flour with similar results. You can also omit the flour, but the dough will be much stickier. When testing this way, I chilled the dough for 30 minutes and had to use a fork dipped into water before making the criss cross pattern each time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 138
  • Sugar: 8
  • Sodium: 37
  • Fat: 9
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 10

Keywords: gluten free cookies, valentine’s day cookies, recipes using cashew butter

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

Don’t forget to DONATE to Cookies For Kids’ Cancer! <3


Good Cookie Food Blogger Event for Cookies 4 Kids Cancer

And check out ALL these amazing cookie recipes supporting Cookies For Kids’ Cancer

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Cassie Thuvan Tran says

    2/4/2019 at 4:06 pm

    This cause is so wonderful–research for cancer in children is an endeavor that must be pursued almost all the time, 24/7, 365 days a year. We’re talking about lives on the line! I also have a family member diagnosed with cancer, hence the disease truly hits home. Wishing you the best of luck on the funding goal! Also, the cookies look magnificent–cashew butter with chocolate is a fabulous duo!

    Reply
    • Ashley says

      2/7/2019 at 11:30 am

      Ugh so sorry to hear about your family member – cancer is so terrible. <3

      Reply
  2. Susannah says

    3/4/2019 at 1:32 pm

    Ashley, You are wonderful for creating and sharing this lovely recipe for such a worthy cause!
    Your Mediavine swag should have arrived recently. It’s just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
    — Susannah at Mediavine

    ★★★★★

    Reply
    • Ashley says

      3/6/2019 at 12:17 pm

      Thanks so much Susannah <3

      Reply

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