Paleo Cashew Butter Cookies

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  thischris

“Cookies. Paleo. Pretty much.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
  3. Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

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Reviews (5)

Rate This Recipe


The thicker, richer, moister, denser and more jam packed a "nut cookie" is...the more we love it! These hit our mark...and surpassed our expectations...thank you!!! Honestly...we "kick it up a notch with dark chocolate chunks...and sometimes coconut...I also sprinkle with salt or sugar...depending my cravings.



So easy to make and super tasty! I substituted chopped walnuts for the almonds because that's all I had on hand. My husband requested a second batch and said he liked how soft and moist they were. Thanks for the recipe!!



These are simple to make and taste great. I dipped mine in some almond milk. They were a little crumbly but they were moist and tasty. Way better than most flourless cookie options.

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Amount Per Serving (8 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 12 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Chewy Almond Butter Cookies


next recipe:

Daddy Cookies (Gluten- and Grain-Free Peanut Butter and Chocolate Chip Cookies)