Low Carb Cashew Cookies Recipe

🥘Ingredients:

• 2 cups cashew flour / ( about 240 g) You can use 1/2 almond flour and 1/2 cashew flour if desired.

Cashews are spendy but this cashew flour that I got was a really good deal. And it’s freaking delicious.

You can always use half almond flour and half cashew flour if you want and you can even make your own cashew flour in the blender.

It’s super easy to make cashew flour…just grind the cashews on high until it’s powder. You might need to scrape the sides until all of the nuts are powderfied…yeah, that’s a word. Right?

You can of course…use any nut flour that you like. But the nutrition might change.

If you want to know more about the benefits of cashews, check out this post.

I use this blender because it was also a good deal and has stood up to my abuse since 2015.

I really like good deals and this one fit the bill because you can put it in the dishwasher.

• 1/2 cup Allulose (91g) * more to taste. (yes, taste the dough before making the dough balls. It’ll be okay).

I have found that Allulose is by far the best low carb sweetener and it actually has some health benefits.

If you want to learn more about Keto Sweeteners, you can check out this post. They are definitely not all created equally.

• 1.5 tsp baking powder

Fresh baking powder is important. Yeah, yeah, yeah, I know that I say it all the time and there is nothing wrong with your baking powder. But in low carb baking, this and the eggs are the only lift that the cookies will have.

If you don’t remember when you last opened a new can, it might be time. Aluminum free brands are best.

• 1 tsp salt
• 2 eggs
• 1/2 cup butter (113.5g) melted and cooled

You don’t want to pour hot butter into your dough. It should still be melty though.

• 1 tsp vanilla extract
• 1/2 tsp xanthan gum *optional- but highly recommended.

This ingredient really helps with the integrity of the finished cookie. Low carb cookies are very tender and fall apart easily sometimes. Xanthan gum helps.

🍪Toppings:

• 1 egg for egg wash – optional for browning

This makes your Low Carb Cashew Cookies gorgeous gorgeous.

• 24 cashews whole or 12 halved – optional topping.
  

You can skip this but it’s a nice finishing touch.

• Sprinkled cinnamon, a dash of nutmeg or even a little bit of orange zest or cocoa powder mixed into the dough make great additions too.

👩🏽‍🍳 How to make the cookies:

• Preheat the oven to 350F and line a cookie sheet with parchment paper

Parchment paper is a low carb bakers best tool. Plus, it makes cleaning up so much easier.

• Combine all the dry ingredients. Combine all wet ingredients in a separate bowl and them mix them together.

This is pretty important in terms of getting the most even results no matter what type of baking you are doing.

• Chill the dough in the fridge for 30 minutes.

If you skip this step your cookies will spread and be thinner. They’ll still be good but the texture will suffer a bit.

• Add the wet ingredients to the dry ingredients to make a dough and roll into 24 evenly sized balls, about 2 tbsp each. I used a cookie scoop.

Using a cookie scoop/melon baller has really helped me get even results.

I’ve been baking for a long time and got really good at calibrating by eyeballs to get the right amounts but I have to say that this cookie scoop is soooo much easier.

If you are using the toppings ~

• Brush each cookie with egg wash and press a cashew into the top of the cookie flattening slightly. The nuts should stick nicely with a little bit of pressure.
• If you aren’t using the topping, skip this step. Just slightly flatten your cookies with your hand or the bottom of a glass. You can fix with your fingers if the sides crack.

Bake

• Place on parchment covered cookie sheet and bake for 12-15 minutes until slightly golden.
• Let the cookies cool completely before moving or tasting.
• Store at room temp for 4-5 days (lol, they’ll never last that long).
• Freeze for up to 2 months in an airtight container if keeping for a later date.

📋Tips & FAQ’s:

Can I make these ahead of time?

Yes. These cookies can be stored on the counter for 4-5 days or in the freezer for up to two months.

Can I exchange the cashew flour for another flour?

Absolutely. But the nutritional info might change.

If you are looking for a almond cookie..I have a great recipe here.

Whats good with the Low Carb Cashew Cookies?

I’m so glad you asked! (lol)

• Pumpkin Spice Latte
• Bulletproof Coffee
• Hot Chocolate
• Hot Buttered Rum

How can I spice up the Low Carb Cashew Cookies?

The cookies are sort of like a shortbread texture with a buttery, nutty flavor. Adding any of these ingredients will take them to a whole new level of deliciousness.

• Add a teaspoon or three of cinnamon
• A tablespoon of cocoa powder
• A pinch of nutmeg
• A tablespoon of orange zest
• add chopped cashews to the dough (not too much or it will throw off the recipe). 1/4 of a cup is a  good amount. YUM!
• 1/4 cup of sugar free chocolate chips

That’s all for the Low Carb Cashew Cookies recipe!

I know I am always excited about every dessert recipe that I post. But the Low Carb Cashew Cookie recipe is a must try. For real.

I only share recipes here that are THE BEST, my favorites…and my family eats a lot of flops because I am constantly experimenting. (I’m lucky to have an agreeable bunch of people in my life).

Don’t they look agreeable?

(Yeah, this might be an unsolicited photo of Thoma & Ada, but isn’t it cool?)

If you have any questions about the cookies, post them below. Or, if you just want to tell me that you love them…that’ll be okay too.

Cheers for now and take care Keto friend!

Bran