Frosted Cashew Butter Cookies

Full disclosure, these cookies were born of a desperate sweet tooth and some epic PMS. They turned out to be an amazing way to satisfy a craving for sweets without resorting to loads of chemicals and preservatives. We all cave sometimes (I’m lookin’ at you, Oreo), but if we can find a more natural alternative, why not?

Warning, the frosting makes these SUPER rich, and they’re equally delicious without, so you can forego it if you’d like. :o)

Cashew Butter Cookies_Pic.jpg


Frosted Cashew Butter Cookies

For the cookies:

6 tbs cashew butter
¼ cup baking truvia
2 tbs butter
1 egg
6 tbs almond flour
¼ tsp baking powder

makes 12 cookies

For the frosting:

2 tbs butter
1 cup powdered erythritol
½ tbs almond milk
¼ tsp vanilla
Nutmeg if desired for garnish

Preheat oven to 350’F. Combine all ingredients for cookies in a bowl until dough forms. Roll into 1-1.5” balls and place on a reusable non-stick cookie sheet liner or tin-foil lined cookie sheet. Bake for 18-20 minutes. Let them cool completely, they will be super soft at first.

For the frosting, use a hand mixer to cream the butter, then slowly add the powdered sugar (I add about ¼ cup at a time) and mix with the hand mixer until each addition is fully incorporated. Otherwise it flies everywhere and you have a huge mess on your hands! Add the vanilla. Slowly add milk for consistency. I stopped at ½ tablespoon. Spread evenly over cooled cookies. Sprinkle with nutmeg if desired.


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