Mini Cashew Cookies

Mini Cashew Cookies

Nut butters are great for making baked goods and sauces. I love the sweet, mellow taste of cashews, but I choose low fat peanut butter for this recipe to lighter up the fat content and because it’s easy to find.

Makes 4 dozen cookies


Non-stick cooking spray
3/4 cup reduced fat smooth peanut butter
3/4 cup light brown sugar, packed
6 tablespoons trans-fat free margarine
2 large egg whites
2 teaspoons vanilla extract
3/4 cup whole wheat flour
1/3 cup ground golden flax meal
1/4 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon ground cayenne chili powder
48 whole cashews (about 1/4 pound)
1/4 cup powdered sugar


Preheat oven to 350°F. Coat three large cookie sheets with cooking spray. In a large bowl, combine the cashew or peanut butter, brown sugar, and margarine. Mash them together with a wooden spoon until well combined. Stir in the eggs whites and vanilla extract.

Sprinkle the flour, flax, oats, baking soda, salt, allspice, and ground cayenne over the egg mixture. Stir well, until a firm dough starts to form and the flax and oats are incorporated.

Coat a melon baler or small teaspoon with cooking spray. Spoon out the dough and place 1/2 inch a part on the cookies sheets. Press one of the cashews into the top of each cookie. Bake 5 to 6 minutes, until the nuts begin to brown and the cookies are still soft to the touch. Cool on cookie sheets 1 to 2 minutes before transferring to a wire rack to cool completely. Once the cookies have cooled, dust with powder sugar. Store in an air-tight container for up to three days.

Nutritional Stats Per Serving (1 cookie)

70 calories. 2 g protein, 6 g carbohydrates, 4 g fat (0 g saturated), 0 mg cholesterol, 1 g fiber, 63 mg sodium.

Other Sweet Recipes

Serve with Rich Sour Cream Cookies or Granny’s Texas Sheet Cake or Buttermilk Ice Cream.

5 responses to Mini Cashew Cookies

  1. My next cookie to make

    Looks delicious

  2. I made these on Saturday 3/7 for the kid next door. They absolutely loved them. They only left me crumbs. I let their mother know that the cookies were healthy and she was surprised because her children never liked anything healthy. I gave her the recipe and the website.

    Some substitutions I made on the 2nd batch. I used almond butter and added unsweetened coconut s (shredded). Kind of tasted like a toasted almond drink.

    Thanks a lot Jen for another great recipe.


    PS this 2nd batch was for me.

  3. Hello 🙂

    I Live in the UK, and I’m not sure which brand of Margerine/Butter is Trans-fat free.

    Do you have a suggestion for a brand I can use, or an alternative in the recipe if I cannot get the trans-fat free margerine?

    Many thanks indeed for this wondeful site! My adventure to healthy eating has finally begun.

    I Look forward replies,


    • Hi Natasja!

      That’s a great question. I wish I knew more about the products in your neck of the woods but there is a way to tell if margarine contains trans-fat. Be sure to look at the ingredients list on the margarine package. Anything listed as “hydrogenated” is a sign that it has trans-fat. Butter doesn’t contain trans-fat but it is high in saturated fat, which raises cholesterol levels, so that’s why I call for the trans-fat free margarine,

  4. Thank you very much for your speedy reply 🙂

    I will go to the Supermarket today and spend some time in the Dairy section. I really want to find the best low-fat brand I can.

    I’m always worried that once margerine is heated during baking, that it becomes Hydrogenated fat. This is urban myth from what I can tell and from my searches on Wikipedia. Would you agree on this matter?

    Thank you Skinny Chef! And thank you for your help and wonderful recipes 🙂

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