2 Ingredient Cashew Cookies
These cashew cookies are an easy snack or dessert. They only require 2 ingredients and don't need any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 2 cups (267g) raw whole cashews
- 1/4 cup (2 fl oz/59ml) maple syrup, or more to taste
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add cashews to a food processor and pulse until they become the consistency of very small crumbs. See photo in post for reference. You should hear the change in sound in the food processor when the nuts are ready (there will no longer be clanging sounds of large nut pieces hitting the blades or the sides of the food processor). Be careful not to pulse too long or the nuts will start to become cashew butter.
- Transfer the cashew crumbs to a large mixing bowl. Drizzle maple syrup over the cashew pieces. Stir with a spatula until the cashew crumbs are evenly coated in the syrup. When you pinch some of the mixture together, it should stick. If the mixture is too dry, you can add a little more syrup. You can also add more syrup if you feel like the mixture isn't sweet enough.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and press down on each dough ball with the palm of your hand so that it forms a thick round disk (between 1/4 and 1/2 inch thick). Lightly wet the back of a metal spoon and use it to smooth and round the edges as needed to form perfectly round disks. The cookies do not change shape when they bake, so shape them how you want the final outcome to be.
- Bake for about 13-16 minutes, or until the cookies are lightly golden around the edges and on top. Let the cookies cool and set completely on the baking sheet before removing. If you try to move them before they are cooled and set, they will break apart.
- Cookies can be enjoyed right after they are cooled and set. If not eating right away, make sure to store cookies in an airtight container. If they are left out too long, they may absorb too much moisture and become soft. Store any uneaten cookies in an airtight container for 1-2 days at room temperature, around 3-4 days in the fridge or about 1-2 weeks in the freezer.
Notes
- The cashew cup measurement is for whole cashews before they are pulsed in a food processor.
- The amount of cookies this recipe yields will vary slightly depending on how fine the cashew crumbs are. If the cashew crumbs are very fine, you will end up with less cookies because finer cashew crumbs will result in a more condensed dough.
- This recipe works best with maple syrup and not honey. Honey makes the cookies soft and crumbly. I used Kirkland maple syrup.
Serving: 1cookie, Calories: 106kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 2mg, Fiber: 1g, Sugar: 4g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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