Our family absolutely loves these super easy and melt-in-your-mouth cashew nut cookies. You only need 6 ingredients and the cookies are made without butter.
I have declared myself as a cashew nut monster 🙂 I absolutely love cashew nuts (or pretty much any nuts and tree nuts available out there!).
The recipe rundown
Taste: Sweet with hint of savory. Love the nutty taste of toasted cashews in every bite
Texture: Melt in your mouth with some crunch from the cashew bits
Level: Easy
How to make Cashew Nut Cookies
1. I got roasted cashews from the store so I didn’t have to toast the cashew anymore. Put the toasted nuts in a food processor and pulse a few times to finely chop them
2. Preheat the oven to 340 F (170 C). Line a large baking sheet with parchment paper. In a large mixing bowl, combine icing sugar, flour, and salt. Whisk to mix everything
3. Add the chopped cashew nuts
4. Gradually add the cooking oil until you can form a nice smooth non-sticky dough
5. Pinch off about 10-12 grams of dough
6. Roll them smooth into a round ball
7. Pick up one halve piece of cashew nut and gently press on top. Repeat with the remaining dough and nuts. Place them on the baking sheet. These cookies do not spread, so you can put them pretty close together as long as they don’t touch each other
8. Brush the top with some egg wash
9. Bake in the preheated oven at 340 F (170 C), in the middle rack for about 15 minutes or until golden brown. Let them cool down on the baking tray for 5 minutes
10. Transfer to a cooling rack to let them cool down completely
Ta..da..you just made yourself some cashew nut cookies. Ain’t that bad right?
These cashew nut cookies are one of my favorites because they are so easy to make and you literally just need a mixing bowl and the recipe does not require any creaming of butter and sugar.
Chef Secret Cooking Tips
For freshly baked cashew nut cookies: It is important to let them cool down completely and then transfer to an air-tight cookie jar or container and they can be kept for weeks at room temperature.
You can also freeze the baked cashew nut cookies. Simply transfer them to a freezer bag (double layer if possible), push all the air out, and seal the bag. They can be kept this way for about 1 month. I won’t suggest keeping any longer as the quality starts to deteriorate after that. Simply thaw at room temperature for 30 minutes or so and they can be consumed after that.
To freeze cashew nut cookie dough: Place the shaped cookies on a baking sheet lined with parchment, as closely as possible but not touching each other and put in the freezer for 1 hour. Then transfer to freezer bag. They can be kept for 3 months. When ready to bake, do not need to thaw and bake as directed in the recipe and add about 3-5 minutes extra time or until they are nicely golden brown.
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