When my husband and I started dating long-distance, I had a dilemma. He is highly allergic to peanuts, and half of the foods I ate my whole life revolved around peanuts. Seriously, nobody could come between me and a Reese’s. I baked with peanuts and peanut butter all the time, but I kinda liked this guy, you know? If I wanted to keep him alive, I figured something would have to change.
The solution: find a suitable substitute for peanut butter so I could make him a version of all my childhood favorites that wouldn’t kill him.
After a bit of research, I found the magical answer that is cashew butter. It’s a little milder and a little sweeter than peanut butter, but the consistency is smooth, creamy, and comparable enough to peanut butter that I don’t have to adjust much else in the recipe. (Not to mention, it’s the most cost-effective option out of any nut or seed butter that I’ve encountered. Yes, please!)
The first recipe I developed with cashew butter was these Cashew Butter Cookies. Once I got it down, I mailed him a batch and told him to wait until I video called him to open the package.
When he finally tried a bite? Instant bliss. I sent him 24 cookies, but I think they only lasted about 12 hours in his presence—maybe less.
These cookies are typically made with smooth cashew butter. If you prefer a little bit of a different texture, you can absolutely add in some chopped cashews for a tasty crunch!
Cashew Butter Cookies
1 3/4 cups + 2 TBSP AP flour
3/4 tsp baking soda
3/4 tsp salt
1/2 cup shortening
3/4 cups cashew butter
1 1/4 cups brown sugar, packed
3 TBSP milk
1 TBSP vanilla
Optional: 3/4 cup roasted cashews, coarsely chopped
Preheat oven to 375F, and line a baking sheet with parchment paper. Sift together the dry ingredients in a small bowl, and set aside.
In the bowl of a mixer, combine shortening, cashew butter, brown sugar, milk, and vanilla. Beat on medium-high speed until light and fluffy. Scrape the bowl, turn on the mixer to low speed, and add the egg. Keeping the mixer on low, add the dry ingredients (and cashews, if you like) in three batches.
Scoop into 1-inch balls, then place 2 inches apart on the prepared baking sheet. Bake at 375F for 7-8 minutes, until the bottoms are lightly browned. Remove to a cooling rack, and let cool completely before serving.
Makes about 30 cookies.