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gluten-free cashew cookies

Amy's Gluten-Free Cashew Cookies

Course Dessert
Dish Type cookie
Diet and Health gluten-free
Seasonal Christmas, Holiday season
Servings 18 cookies
Created by Amy Reiley


  • 1 3/4 c cashew meal*
  • 1 c granulated sugar
  • 1 lage egg
  • *If you can't find cashew meal you can make your own by pulsing 2 1/4-2 /12 c unsalted cashews in a food processor. Or substitute almond meal.


  1. Preheat the oven to 375°F with a rack in the upper third of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the cashew meal and sugar in a medium mixing bowl.
  3. Make a well in the middle of the cashew/sugar mixture and add the egg.
  4. Use a fork to briefly whisk the egg, then begin incorporating the nuts until everything is thoroughly combined. (You'll need to finish the mixture with your hands.) The dough will be quite moist and a little sticky.
  5. Divide the dough into two pieces On a flat surface, shape each piece of the dough into an 8-inch log, flattening the sides to make a bar about 1 inch on each side. Cut the bar into 9 even segments.
  6. Space the cookies evenly on the prepared baking sheet, standing upright (not on a cut side) with 1 inch of space on each side. Repeat with the remaining bar.
  7. Bake the cookies on the upper oven rack for about 15 minutes, until they are golden all over.
  8. Cool on the pan for about 5 minutes before removing.