It’s hard to resist soft and chewy cookies like these healthy cashew butter & oat cookies. Cashew butter is a great option for baking if you can’t have peanut butter. There are actually many times I even prefer cashew butter over almond butter because of the mild flavor that blends well in recipes.
Every bite of this cookie is a sweet chewy sensation. Even when these cookies are frozen they will remain chewy, so you can enjoy them right out of the freezer.
Here are some benefits to eating cashew butter:
1. Good source of copper.
2. Rich in protein.
4. Excellent source of antioxidants.
Each cookie has just 3 WW points plus each. Perfect for between meals and after school snacks.
Here is a similar cookie recipe you might like to try. It has cacao nibs instead of dried blueberries, Anytime Cookies with Cacao Nibs & Less Sugar.
My husband was eating these as fast as I was making them. He didn’t even know they were gluten-free or vegan. And since he is a huge peanut butter cookie fan, I would say these cookies scored!
You can always leave out the dried blueberries or sub in another dried fruit like:
To Make Healthy Cashew Butter & Oat Cookies You Will Need:
1. Unsweetened applesauce
2. Cashew butter ~ SunButter for nut-free
3. Sugar, I used organic raw sugar
4. Ground flaxseeds
5. Pure vanilla extract
6. Gluten-free old-fashioned oats
7. Baking soda
9. sorghum flour ~ or any other healthy flour of choice (gluten-free if needed)
10. Semi-sweet mini chocolate chips, I used Enjoy Life Semi-Sweet Mini Chocolate Chips
11. Unsweetened coconut
12. Dried blueberries
The Best Way To Store These Cookies:
I prefer to store these cashew butter oat cookies in the freezer since they stay soft and can be eaten frozen plus they will keep longer that way too. Otherwise, keep them in an airtight container.
Here Is A Tip:
Sorghum flour can be tricky to locate if you live in a remote area as I do, this is what you are looking for plus the allergy-friendly chocolate chips I use in my recipes:
Healthy Cashew Butter & Oat Cookies
- 1/3 cup unsweetened applesauce
- 1/3 cup cashew butter or SunButter
- 1/2 cup sugar I used beet sugar
- 1 tbsp ground flaxseeds
- 2 tbsp pure vanilla extract
- 1 1/3 cups gluten-free old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sorghum flour ~ or any other healthy flour of choice
- 1/3 cup mini semi-sweet chocolate chips I used Enjoy Life Semi-Sweet Mini Chocolate Chips
- 3 tbsp unsweetened coconut
- 1/3 cups dried blueberries
- Preheat oven to 350
- Prepare a baking sheet with parchment paper or silicone liners.
- In a large mixing bowl and applesauce, cashew butter, sugar, ground flaxseeds, and vanilla. Mix well.
- Add oats, baking soda, and salt. Mix well.
- Stir in Sorghum or other flour of choice.
- Add coconut, chocolate chips, and dried blueberries. Stir to combine.
- Using a small cookie scoop or about 1 1/2 tbsp drop dough onto baking sheets about 2 inches apart. Slightly flatten the cookies before baking.
- Bake for 10 minutes or 12 minutes for a crunchier yet still soft cookie.
- Remove the cookies from the oven and let them sit for about 5 minutes before transferring over to a cooling rack.