Thick, chewy, and bursting with cashews, these Vegan Cashew Butter Oat Cookies are absolutely delicious! These are the perfect alternative to peanut butter cookies!

Cashew Butter Oat Cookies [Vegan]



Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 cup oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/4 cup vegan butter, room temp
  • 1/4 cup cashew butter
  • 1/2 cup sugar (you can use white or brown)
  • 4 tablespoons dairy free milk, unsweetened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup roasted cashews, chopped into pieces


  1. Preheat oven to 375°F
  2. In a medium bowl, mix together all dry ingredients (flour, oats, baking powder, baking soda, and salt) and stir to combine
  3. In a large bowl, mix together cashew butter and room temperature vegan butter using an electric or stand mixer (if your cashew butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds)
  4. Add in sugar to cashew butter/butter mixture and continue to mix until combined and fluffy
  5. Add in dairy free milk and vanilla extract and mix once more
  6. Add the dry ingredient mixture to the wet and mix until fully incorporated
  7. Fold in chopped cashew pieces
  8. Scoop dough balls of about 1 1/2 inch round and flatten slightly with hands. These cookies won’t spread much at all, so the thicker you make them the thicker they’ll be!
  9. Bake in preheated oven for 10-13 minutes, or until edges are firm and bottoms are golden brown
  10. Transfer to wire cooling rack to finish cooling
  11. Enjoy!