Low Carb Cashew Cookies Recipe

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I was pretty excited about this low carb cashew cookies recipe before it even came out of the oven…OMG.

The nutty aroma almost killed me. It made my house smell soooo good and I could barely wait for them to cool. After this week I really needed these cookies.

Won’t lie, portion control was tough with this cookie recipe. I only warned you because I thought it was the right thing to do.

I am super excited to share this low carb cashew cookies recipe! It’s so good!

Thom & Ada

🥘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.

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.

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)

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

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Cashew Cookies FI

Low Carb Cashew Cookies

Brandy
Buttery cookies with a sandy cookie texture and the unmistakable rich nuttiness of cashews. This buttery, bakery style Keto recipe will melt in your mouth. Perfect cookies for those with peanut allergies.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 93 kcal

Equipment

Mixing Bowl
Cookie Sheet

Ingredients
  

Topping

  • 1 egg for egg wash – optional for browning
  • 24 cashews whole or 12 halved – optional topping. See post for additional topping and spice ideas.

Instructions
 

  • Preheat the oven to 350F and line a cookie sheet with parchment paper
  • Combine all the dry ingredients. Combine all wet ingredients in a separate bowl. And then combine them to make the dough.
  • Refrigerate the dough, covered for 30 minutes or so.
  • 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.

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 won't last that long).
    Freeze for up to 2 months in an airtight container if keeping for a later date.

Notes

The nutritional info is based on making 24 cookies. One cookie is considered one serving.

Nutrition

Serving: 1cookieCalories: 93kcalCarbohydrates: 3gProtein: 3gFat: 9gSodium: 149mgFiber: 1gNet Carbs: 2gFat Ratio per Serving: 87.1%Protein Ratio per Serving: 12.9%Carb Ratio per Serving: 8.6%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the low carb cashew cookies is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




6 Comments

  1. Hi Bran, it worked! I couldn’t even tell they didn’t have gums. I used an equal amount of glucomannan. They were delicate until they cooled completely but absolutely delicious! You’ve outdone yourself on these little babies. These might bump my favorite dessert recipe of yours which is your toffee, out of first place!

  2. Hi Holly! Yes, you can use glucannoman in place of xanthan gum. It should definitely work – although I haven’t tried it I don;t see why it wouldn’t. Let me know what happens if you decide to try. Cheers! B

  3. 5 stars
    Hi there, do you have any experience using Glucomannan (Konjac powder) in place of xanthan and if not, do you think it would work? I can’t use gums but I really like how they hold gluten-free baked goods together. Thanks in advance. Love your articles and your recipes.

  4. Hi Pao! So glad you like them! You only need to refrigerate the finished dough. Sorry, it was strange wording but thanks for bringing my attention to it. My editor is obviously slacking off again (yeah, I’m the editor). I’ve fixed it. Thanks again and Keto On!!!!

  5. 5 stars
    I made these once and they are wonderful. Probably the best keto cookie I have ever had.

    My one question is do you really refrigerate the ingrdients seperately? I mixed them before cooling last time, it came out wet, but I couldnt see trting to mix the chilled butter.