Chewy Cashew Butter Molasses Cookies


Here's a deliciously festive holiday cookie for the books! I brought these to a cookie exchange and they were a great hit. Super delicious! They have a chewy consistency and a slammin' gingerbread/molasses flavor that isn't overwhelmingly sweet. Whip up a batch of these in no time for your upcoming holiday parties, cookie exchanges...or just to have for yourself (I won't tell). As I type this, I am now thinking that they would make for a great Christmas ice cream sandwich too. Sandwich some coconut milk ice cream in between two of these suckers and holy Christmas moly. 

I used cashew butter as my cookie dough base, but almond butter would work too. Just make sure whichever nut butter you choose is a thicker one (your cookies wont hold well if you use the liquidy kind).



  • 1 cup thick cashew butter
  • 3 tbsp unsulphured molasses
  • 1 cup coconut sugar
  • 1 egg
  • 3 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • Pinch of sea salt


  1. Preheat your oven to 350.
  2. In a large mixing bowl, combine cashew butter, molasses and coconut sugar. Add in egg and mix. Add in remaining ingredients. The dough will be thick so you may need to use your hands to mix thoroughly. 
  3. Drop spoonfuls of dough onto a parchment-lined baking sheet. Flatten the tops with the back of a fork and bake for 8-10 minutes or until the edges are slightly browned.
  4. Let cook on the cookie sheet for 5 minutes before transferring to a wire rack.

Servings: 15-20 cookies