Keto Cashew Butter Chocolate Chip Cookies
Keto Cashew Butter Chocolate Chip Cookies Recipe + Video – Crispy edges with soft centers. Less than 5 carbs! Paleo, low carb, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
It’s December! Let’s make some cookies!
But, let’s keep it healthy. These keto cashew butter chocolate chip cookies are just what you need. They’re grain free and refined sugar free!
Ingredients in Keto Cashew Butter Chocolate Chip Cookies
These cookies have just 6 ingredients: cashew butter, monk fruit (could also use coconut sugar for paleo!), 1 egg, baking soda, vanilla chocolate.
No flour or butter needed! The cashew butter covers both of those, but keeps it keto!
Keto Chocolate
You have a few choices for keto friendly chocolate. Lily’s makes no sugar added dark chocolate chips and chocolate bars that are sweetened with stevia and low carb. (Not sponsored, just what I love!)
I love getting the whole bar and chopping it myself. The chocolate gets so much more melty that way! You could also use dark chocolate chips, which are lower in sugar.
Watch Keto Cashew Butter Cookies Recipe Demo (2:08 minutes)
Cashew Butter Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Ingredients
- 1 cup cashew butter
- 1 cup monk fruit (or coconut sugar)
- 1/2 cup chocolate chips or chopped dark chocolate (I like Lily’s or Enjoy Life brand)
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper or a silpat.
- Combine all ingredients in a medium size bowl and stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing them on the baking sheet with enough room to spread out.
- Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
- Cookies will keep in an airtight container for 1 week, or in the freezer for 6 months.
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39 Comments on “Keto Cashew Butter Chocolate Chip Cookies”
I just made these and they are so good! Your recipes never disappoint!
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I am so glad you liked my cashew butter cookies Debbie! I think they may just be my new favorite! I so appreciate all of your very nice comments on my blog. It really means the world to me.
I made these a few weeks ago for Christmas parties and they were a keeper! I didn’t make any cashew butter due to time and used peanut butter instead and they turned out amazing! I can’t wait to try this with homemade cashew butter! These cookies are a keeper!
I also love the cashew butter chocolate chip cookies Olivia. I bet they would be fantastic with peanut butter or any nut butter for that matter. So glad you enjoyed them.
I don’t know what I did wrong. The flavor is so good, but they don’t hold on together at all. I can’t even get them off the baking sheet without them falling apart. Any tips? They are so good!
Shoot! I am so bummed the cookies aren’t holding together for you Amber. I have made them several times and have never had that issue. I have been trying to figure this out. Was your nut butter fully emulsified? If the nut butter had separated the cookie wouldn’t hold together. That’s all I could think of. I sure am sorry they didn’t hold together but I am glad they tasted good!
What can you sub for coconut sugar? Not fully Keto here
Thanks for the question on my cashew cookies Kristen. If you aren’t doing Keto, there are many substitutes for the coconut sugar. I tend to avoid processed sugar so I would use a natural sweetener like maple syrup or agave. If you are doing keto though, stick with coconut sugar or monk fruit. I sure hope this helps. Happy baking!
Good recipe, except it says 1 tsp baking soda in the recipe but in the video you say baking powder. I assume it’s baking powder which is what I used.
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Thank you so much for catching that Cora! Actually the recipe is right, it is baking soda not baking powder. I think both would work fine actually. I sure hope your cookies turned out well. Thanks again!
These are absolutely delicious!!! Also, so so so easy!! Thank you!:)
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I am so glad you liked my cookies Casey. That is fantastic that they were delicious and easy. That is music to my ears!
I’d really rather not say how many times I’ve made these. We LOVE them! We aren’t keto, so I use coconut sugar and it works great! I’ve even made them without the chocolate & they are still delicious!
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I am so happy you like my cookies Katie! It’s good to know that they are good even without the chocolate, thanks for sharing that!
Have you tried them with erythritol? I’m not a big fan of monkfruit.
I haven’t tried it with erythritol Heidi. Feel free to substitute the sweetener of your choice. My go to sweetener is almost always monk fruit.Let me know how it turns out for you. Happy cooking!
I swapped out cashew for almond butter because I had it on hand. I am new to using monk fruit and I have discovered I don’t love it as a sweetener in baked goods, but I can see how fantastic these are in spite of my own preference! The dough was really crumbly which made it hard to make balls, and I was worried the second batch wasn’t done so I let them bake longer and they turned out the perfect kind of crispy. My husband won’t stop eating them! ? Thanks so much for this fantastic creation!! So easy!!
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I am so glad you liked my cookies Sam! I love that you substituted what you had on hand. So glad they turned out well. Everyone has their own preference for sweeteners, I just really prefer monk fruit. I am so glad they turned out crispy. That is fantastic that your hubby won’t stop eating them.
This recipe is everything right now (and always). Currently, we are 1 month into Covid-19 and trying to work out at home to stay healthy while also wanting our regular nightly snack. It is so nice to have a simple 5 ingredients cookie, made with things that are not sold out in stores, to snack on at night and not feel like a fatty after. And to be honest, my boyfriend and I do not know why everyone doesn’t make these instead of regular chocolate chip cookies. We are from Minnesota and always get our Sweet Martha’s cookies at the state fair and have decided these cookies are better than those. Also, my 17 year old brother loves these and can make them (fool proof), so he has taken the recipe home to make for my parents now! Sorry for the long ramble, but these really are the ultimate cookie! Side note – these make a totally great option for breakfast on the go, not speaking from experience or anything…
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I agree with you, they are such a healthy snack Mika. It is just wonderful to enjoy them guilt free! Even better that your brother can make these for your parents! They do make a fantastic breakfast!
These are scary good! I used a mixed nut butter and they were just as good! These are so chewy and fantastic!
I love to hear that they were scary good Anne! I am glad they turned out chewy and fantastic!
Oof. Where do I begin? I was so pumped to make this recipe but it failed miserably for me. First, I would NOT recommend making these if you don’t plan to invest in the time of making your own cashew butter. I bought a bulk cashew butter from my local health food store than grinds its own cashews on site so I thought the texture would be identical…wrong. The homemade version shown somehow turns out much creamier and binds the dough together much better. Mine was way drier and stiffer and therefore my dough turned into a crumbly mess. I tried to add a little avocado oil to see if it would bind better and it just turned into an oily crumbly mess.
The cookies upon baking also didn’t spread at all, I assume due to these same issues, they came out of the oven in lumps almost the same as when I put them in. I had to press them down after baking. Lastly, I definitely wouldn’t recommend using ALL monkfruit in this recipe. I would go half and half with coconut sugar or maple syrup or maybe just don’t use it at all. The monkfruit gives a very weird taste when baked, this is the first recipe I had tried it in as a stand alone sweetener and with so few ingredients, it overpowers the cookie.
I’m glad so many people had good luck with this recipe but it did not work for me at all.
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Well shoot! I’m so bummed for you that your cookies didn’t turn out well Lora. I haven’t recipe tested the cookies with store bought cashew butter, but you may be right about it being a different consistency. I do disagree about the monk fruit. I don’t think it adds an odd taste at all – but everyone has different taste! :) I sure wish they would have turned out for you!
Amazing recipe! Sugar lovers have told me these are the best chocolate chip cookies they have had in years. Thank you! :)
I love that sugar lovers love them too Kristie! LOL!
Whoops, meant to review on my 1st attempt! :)
★★★★★
These cookies are delicious!! I used store bought nut butter (a mixture of cashew and almond becuase that’s what I had on hand) and they turned out amazing. And so quick from start to finish, even with the baking time!
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Making them with a mixture of cashew and almond butter sounds delicious Katie! They do come together pretty quickly!
Absolutely amazing! Being gluten and dairy free these are the first baked item I’ve had that actually taste like a real chocolate chip cookie and have that ooey gooey consistency. I’ve already made two batches within days of each other because they are just that good. Thank you!
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Wow! I am so glad these are your first yummy treat since going gluten and dairy free Ashley! You have no idea how happy that makes me. I love that you have already made 2 batches of them. Enjoy!
I guess I will need you to come cook these for me. I have made them twice now. While they tasted awesome, they didn’t look like yours. Could it be that I used homemade pecan butter? They were dark and flat. Tasty though. I plan on making them again but with the cashew butter. Third time’s the charm, right?
Well shoot! I wonder why the cookies are not turning out for you Renee. It is very possible it’s the pecan butter. I sure hope they turn out perfectly for you next time. I am glad they are tasty though!
OOPPSS! Forgot to give you stars!
★★★★★
These cookies are AMAZING! They will be my new go to recipe. The best part is they are toddler APRROVED! I sprinkled a little Himalayan sea salt on top and they are heavenly.
When putting the ingredients into carb manager I had quite a large carb difference, but that could be because I used store bought cashew butter…or user error because I’m new.
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Edited to add it was 100% the store bought Cashew Butter. It was almost double the carbs of homemade! When will I learn to just be like Natalie and make my own.
Good to know Emily! Thanks for sharing!
That is fantastic that they are toddler approved Emily! Isn’t that what we strive for as mamas? LOL! Sprinkling them with Himalayan sea salt is so delicious! Sort of balances out the sweet and richness of the cookie.