Cashew Cookies
These Cashew Cookies are super easy to make and require no butter. You can easily make the recipe into dairy-free and vegan versions.
Servings: cookies
Ingredients
- 1 cup (125 gr) roasted cashews
- 1 cup (125 gr) all-purpose flour
- 1/2 cup (65 gr) confectioners' sugar
- 1 tbsp milk powder, optional
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup (100 gr) vegetable oil
Toppings
- 18 raw cashews, halved
- 1 egg yolk
- 1/2 tsp vegetable oil
Instructions
- Preheat oven to 300℉/150℃ and line a baking pan with parchment paper or silicone mat.
- Blend roasted cashews in a food processor into a fine powder. Set aside.
- In a large bowl, sift all-purpose flour, confectioners' sugar, milk powder, and salt. Add cashew powder and mix with a spatula until combined.
- Add vanilla extract and vegetable oil. Mix until the dough forms. If the dough is too crumbly, add more oil until the dough comes together. If the dough is too wet, add more flour.
- Scoop 1/2 tbsp dough and shape into balls with your hands. Flatten slightly and arrange on the prepared baking sheet.
- Gently press a cashew half on top of each dough. In a small bowl, mix egg yolk and vegetable oil. Brush the top with egg wash.
- Bake for 17-20 minutes or until the top of the cookies is golden brown.
- Transfer the cookies to a cooling rack to cool completely.
Notes
Dairy-free option. Omit the milk powder.
Vegan option. Omit the milk powder and egg wash.
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.5mg
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