Cashew Butter Cup Cookies


For the Filling

  • 70g of Cashew Butter*
  • 15ml/1 Tablespoon of Maple Syrup
  • Pinch of Sea Salt

For the Cookies:

  • 10g of Ground Flaxseed + 35ml of Water
  • 80g of Room Temperature Coconut Oil
  • 150g of Coconut Sugar
  • 70g of Cashew Butter*
  • 35g of Cacao Powder
  • 75g of Buckwheat Flour
  • Pinch of Sea Salt

* you can use peanut butter if you like- I'm allergic so I don't use it!

This kind of cookie has been going around pinterest for ages and I finally cracked and had to try my own version. I understand all the hype now- I think these genuinely might be my favourite thing I’ve ever baked. They taste even better than they look, you have to make them! The cookie itself is like an amazing brownie (if you’re really lazy just forget the filling!) and then the soft cashew butter filling just makes them insane. Go make them, now! 

In a medium bowl, make the filling by mixing together the cashew butter, maple syrup and sea salt until smooth. Use damp hands to roll the mixture into 10 small balls. It’s a little sticky so keep your hands damp and don’t worry about them being perfect. Lay them out on a tray lined with baking paper and pop them in the freezer.

Preheat the oven to 180’C. Combine the ground flax and water in a small bowl and whisk it well, then set it aside for a few minutes to thicken.

Add the coconut oil, coconut sugar and cashew butter to your food processor and blend on high until evenly mixed together.

Whisk the flax mixture well and then pour it in. Blend until combined.

Add in the cacao powder, buckwheat flour and a pinch of sea salt and blend well.

Line a baking sheet with baking paper and then take the cashew filling balls out of the freezer.

Take about a tenth of the cookie mixture and squeeze it into a ball. Then flatten it into a rough disk shape and press your thumb into the centre to make a well. Pop a cashew ball into the centre, then fold the edges over it and roll it into a tight ball. Place it on the baking sheet and press it down gently. Repeat with all the cookies.

Cook for about 9 minutes at 180’C then remove from the oven. Leave them to cool on the baking sheet for about 5 minutes before moving them on to a wire rack. Serve warm or cold!

19 Comments to Cashew Butter Cup Cookies

  1. Niamh Maher says:

    Would almond butter work for this?

  2. Áine McDermott says:

    By room temperature coconut oil do you mean still soild?

  3. Dee says:

    Can you use any other type of flour other than the buckwheat flour please? Thanks

  4. Jayne says:

    Hi Indy. These look amazing! Im out of buckwheat flour at the moment, could I use spelt or rye or plain flour instead? I think im out of rice flour too

  5. Brid says:

    Can you use coconut flour instead of buck wheat flour?

    • Indy Power says:

      Hi Brid, you can’t use coconut flour in these ones- it’s really different and very absorbent so the whole recipe would be different x

  6. Judy Sheridan says:

    My daughter made these after school today using almond butter and they are amazing!!! Thank you for the great recipe.

  7. Margaret says:

    Hi Indy, love all your recipes, I’ve just made these cookies but they all spread out into each other in the oven. Any ideas where I went wrong? Otherwise they tasted fab like all your other healthy sweet treats

    • Indy Power says:

      Hi Margaret, that usually means that there is too much oil/fat- could you have measured the coconut oil wrong? Glad they were still delicious!x

  8. Helen says:

    Hi Indy, I also made these and they spread alittle too, was thinking the issue may have been the oil like you mention in response to another comment , but also wanted to check the oven temperature, is 180 degrees without fan? Should I reduce to 160 degrees with fan? They still tasted fab and I look forward to trying them again and hoping they look prettier next time :o)

    • Indy Power says:

      Hi Helen, all of my temperatures are for a regular oven so you need to adjust them for a fan oven, that should help a lot! Also, make sure they are rolled into a tight ball and then just pressed gently before baking. Hope they work out better next time!x

  9. Kam Ghangass says:

    Hi Indy i made these today but mine were not smooth cookies they ended up breaking while baking in the oven.I found them hard to shape once you put filling in when you fold over.They still tasted so delicious .Yours look so perfectly round .