Cashew butter cookies with blueberries

Cashewbutter cookies with blueberry

I should enclose a warning with these cookies. They are super delicious, but also super filling. When they’re freshly baked, cooled down just enough to have a bite, you’ll immediately want another one and one more. That’s how tasty they are. But with the cashew butter and stuff, also very filling. You might end up feeling like I do right now. With a  happy glowing belly, but kinda full 😉

So make them and eat them consciously. Have one, maybe two, but then store them away or treat someone a cookie. They’ll keep for a week in an airtight container.

Cashew butter cookies with blueberries*
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 10 cookies
  • 75 g Oat flour (or ground rolled oats)
  • 50 g Buckwheat flour
  • ½ tsp Baking soda
  • Pinch of sea salt
  • ½ Vanilla pod
  • 50 ml Olive oil
  • 40 ml Maple syrup
  • 80 g Cashew butter
  • 40 g Fresh blueberries
  1. Preheat oven to 180 Celsius or 350 Fahrenheit.
  2. Mix the flours with baking soda and salt.
  3. In a small pan add the cashew butter to the maple syrup and olive oil. Mix well and warm up a bit to mix better.
  4. Scrape out the vanilla pod, add to the pan and mix.
  5. Add the cashew butter mix to the flour mix and stir until incorporated.
  6. Carefully fold in the blueberries.
  7. Scoop little balls onto a cookies sheet and flatten them with wet hands.
  8. Bake the cookies for 12-15 minutes until light brown.
  9. Let them cool before eating, they're breakable when still warm.

Vegan cashewbutter cookies with blueberries

*Recipe adapted from Almond Butter & Blueberry Cookies from ‘Green Kitchen Travels’


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