These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good.

Peanut butter cookies are one of those things that I never ever think to make but once I (reluctantly) take a bite of them, I enjoy them. Especially if they have a little chocolate in them. When I stopped being able to eat 99% of the ingredients IN the peanut butter cookies, I kind of wrote them off as a distant memory.

And then food boredom set in and I was desperate to try something — ANYTHING — new. My tastebuds needed a change of pace. I was also wanting to push my limits a little and see what I could tolerate from the moderate column of the FAILSAFE diet.

I started off by making my own cashew butter with raw cashews, a little canola oil, and some salt. (You could also add in a little maple syrup to add some sweetness if you like.) Took about 5 minutes in my blender and made for some lovely, creamy nut butter.

Once I had the cashew butter, it was only a matter of time before I used it to make cookies. Everything about these cookies are satisfying, from the smell to the taste to the way they feel in your mouth when eating them. Remember to go slow with these cookies since cashew butter falls into the moderate column of the RPAH food list.

Print Recipe

Cashew Butter Cookies

Author: Emily @ My Failsafe Life Cuisine: American, Cookies Courses: Dessert, Vegetarian Recipe Keys: Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free Soy Free Vegetarian Recipes

Prep Time 10 mins Cook Time 12 mins Rest Time 5 mins Total Time 27 mins

Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Servings

• ¹⁄₄ cup vegetable shortening (or butter if you can tolerate)
• 16th/2 cup sugar
• ¹⁄₄ cup raw cashew butter (see notes)
• ¹⁄₂ tsp vanilla extract
• 1 egg
• 1 tbsp milk (whatever you can tolerate)
• 1 cup gluten free flour (see notes)
• ¹⁄₂ tsp baking powder

Instructions

1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

3. Add in egg and vanilla and beat again.

4. Add milk and beat until smooth.

5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

7. Press each ball with a fork to flatten and create a crisscross pattern. 

8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

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Amount Per Serving

Calories 186kcal

% Daily Value *

Total Fat 9.6g15%

Saturated Fat 2.2g12%

Cholesterol 14mg5%

Sodium 6mg1%

Potassium 26mg1%

Total Carbohydrate 22g8%

Dietary Fiber 0.3g2%

Sugars 9.1g

Protein 3.3g7%

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Calcium 13 mg

Vitamin D 2 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe here. 

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies