3-Ingredient Cashew Butter Chocolate Chip Cookies

Oh my gosh, these Cashew Butter Chocolate Chip Cookies are my little secret for when I need a treat that feels indulgent but doesn’t leave me in a sugar coma. Picture this: rich, creamy cashew butter hugging melty chocolate chips in every bite—it’s nutty, sweet, and just a little bit salty in the best way possible. I stumbled onto this recipe one desperate afternoon when I was out of peanut butter (tragic, I know), and now? I make them at least twice a month. They’re stupidly easy, need no fancy ingredients, and disappear faster than I can say, “Wait, save me one!” Trust me, you’ll want to bake these ASAP.

Why You’ll Love These Cashew Butter Chocolate Chip Cookies

Listen, I’m not exaggerating when I say these cookies are absolute magic. First off, that cashew butter? It brings this luxurious, almost buttery richness that makes regular peanut butter cookies taste like child’s play. And when it teams up with melty chocolate chips? Wow. Just wow.

But here’s the real kicker – they’re embarrassingly easy to make. We’re talking one bowl, no mixer, and you’re done in under 30 minutes. No flour means no fuss (perfect if you’re avoiding gluten), and the dough comes together so fast you’ll be baking before your oven finishes preheating. My kids beg me to make these weekly, and honestly? I never say no because they’re that simple.

Ingredients for Cashew Butter Chocolate Chip Cookies

Okay, let’s gather our simple but mighty ingredients! You’ll need:

• 1 cup creamy cashew butter (stir it well if it’s separated)
• 1/2 cup packed brown sugar (pack it tight for that rich molasses flavor)
• 1/4 cup granulated sugar (this balances the sweetness perfectly)
• 1 large egg (room temperature works best)
• 1 teaspoon pure vanilla extract (the good stuff makes a difference)
• 1/2 teaspoon baking soda (fresh is key for perfect rise)
• 1/4 teaspoon salt (I use sea salt for extra depth)
• 1/2 cup chocolate chips (or chop up a bar for rustic chunks)

That’s it – just eight ingredients standing between you and cookie bliss. I always measure everything out first because when the craving hits, I move fast!

How to Make Cashew Butter Chocolate Chip Cookies

Alright, let’s get baking! These cookies come together so fast you’ll be snacking before you know it. Just follow these simple steps, and you’ll have perfect cookies every time.

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C). While it’s heating up, line your baking sheet with parchment paper or a silicone mat. Trust me, this saves you from the dreaded cookie-stuck-to-pan disaster. No fancy equipment needed here – just a good old baking sheet and maybe a spatula standing by.

Step 2: Mix Wet Ingredients

Grab a big bowl and dump in that glorious cashew butter, both sugars, the egg, and vanilla. Now, roll up your sleeves and stir like you mean it! You want everything completely combined – no streaks of egg or pockets of sugar left. The mixture should look smooth and slightly glossy. This is where the magic starts, folks.

Step 3: Add Dry Ingredients

Time for the baking soda and salt! Sprinkle them evenly over your wet mixture (this helps prevent clumps) and give it another good stir. You’ll notice the dough starts to thicken up a bit – that’s exactly what we want. Don’t overmix though, just until everything’s incorporated.

Step 4: Fold in Chocolate Chips

Here comes the best part – the chocolate! Gently fold in those chips until they’re evenly distributed. I like to save a handful to press on top of each cookie before baking – makes them look extra fancy. The dough will be thick and sticky, and that’s perfect. Resist the urge to overmix – we want tender cookies, not hockey pucks!

Step 5: Bake and Cool

Use a cookie scoop or spoon to portion the dough onto your prepared sheet (about 2 tablespoons each). They don’t spread much, so you can place them fairly close. Bake for 10-12 minutes – they’ll look slightly underdone when you pull them out, but that’s the secret to soft, chewy centers. Let them cool on the sheet for 5 minutes before transferring to a rack. This is the hardest part – waiting while that amazing smell fills your kitchen!

Tips for Perfect Cashew Butter Chocolate Chip Cookies

Here’s my hard-earned wisdom for cookie success: Always use creamy cashew butter (the oily kind works best – just stir it well first). If your dough feels too sticky, pop it in the fridge for 20 minutes – it makes scooping way easier. And don’t overbake! Pull them out when the edges are just golden but the centers still look soft – they’ll firm up as they cool. Oh, and pro tip: underbake by a minute if you like them extra gooey. Last thing – let them cool completely on the sheet. I know it’s torture, but it prevents crumbly disasters!

Fun Twists on Cashew Butter Chocolate Chip Cookies

Want to mix things up? Try these easy variations I love: swap chocolate chips for dark chocolate chunks (my fave for grown-up cookies), or sprinkle flaky sea salt on top before baking – that salty-sweet combo is unreal. Feeling adventurous? Add a teaspoon of cinnamon or espresso powder to the dough for extra depth. You can even press a whole cashew onto each cookie before baking for a pretty presentation and extra crunch!

Storing and Reheating Cashew Butter Chocolate Chip Cookies

These cookies stay fresh in an airtight container at room temperature for up to 5 days (if they last that long!). For longer storage, freeze them in a zip-top bag – they’ll keep for 3 months. Want that just-baked warmth? Pop them in the microwave for 10 seconds or toast them lightly in the oven. The chocolate gets all melty again, and it’s like magic!

Nutritional Information for Cashew Butter Chocolate Chip Cookies

Okay, let’s be real – we’re not eating cookies for their health benefits, but it’s nice to know what you’re getting into! Here’s the scoop on one cookie (based on making 12 from this recipe):

• Calories: About 180 (perfect for when you just need a little treat)
• Sugar: 12g (mostly from the chocolate and brown sugar – worth every bite)
• Fat: 10g (hello, healthy fats from that amazing cashew butter!)
• Protein: 4g (more than your average cookie – nut butter for the win)
• Fiber: 1g (every little bit counts, right?)

Important note: These numbers can change depending on your exact ingredients. I used standard grocery store cashew butter and semi-sweet chocolate chips when calculating. If you use sugar-free chips or a different nut butter, your results will vary. But honestly? When that chocolatey-cashew goodness hits your tongue, you won’t be thinking about numbers anyway!

Frequently Asked Questions

Can I use almond butter instead?
Absolutely! Almond butter works great as a substitute – just make sure it’s the creamy, natural kind without added oils. The cookies will have a slightly different flavor (more almond-y, obviously), but just as delicious. I’ve even used peanut butter in a pinch when I was desperate, though cashew butter remains my favorite for its rich, buttery taste.

How do I make these cookies crispier?
If you prefer a crisper cookie, try flattening the dough balls slightly before baking and extending the bake time by 1-2 minutes. The edges will get golden and crisp while the centers stay chewy. For extra crunch, you can also let the baked cookies cool completely on the baking sheet rather than transferring them to a rack.

Can I freeze the dough?
You bet! These freeze beautifully – just scoop the dough onto a parchment-lined sheet, freeze until solid (about 1 hour), then transfer the dough balls to a freezer bag. They’ll keep for up to 3 months. When the craving hits, bake straight from frozen, adding an extra minute or two to the baking time. It’s like having fresh-baked cookies on demand!

There you have it – all my cashew butter cookie secrets! Now it’s your turn – whip up a batch and let me know how they turn out. Snap a pic and tag me if you’re feeling fancy (I love seeing your creations!). Happy baking, friends – may your cookies be chewy and your chocolate chips plentiful!

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