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Eggless Cashew Butter Cookies Recipe

Pavithra M AdigaPavithra M Adiga
Healthy Baking
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Baking
Cuisine International
Servings 18 cookies


  • Whole wheat flour - 1 cup
  • Butter unsalted - 6 tbsp
  • Cane sugar - 1 cup
  • Custard powder - 2 tbsp
  • Rose essence - 1 tsp
  • Baking soda - ¼ tsp optional
  • Cashewnut coarse powder - ¾ cup
  • Salt a pinch


  • Sieve together whole wheat flour, salt and baking soda.
  • Add butter and cane sugar, beat on high speed for a minute using electric blender. It becomes smooth and creamy.
  • Now add rose essence, custard powder and mix well with electric blender.
  • Now add sieved whole wheat flour and combine to form dough.
  • Prepare a thick log of the dough, roll the dough in coarsely ground cashew.
  • Refrigerate the log wrapped in parchment paper for 30 minutes.
  • Preheat the oven at 180° C for 10 minutes.
  • After 30 minutes, remove the log and slice into cookies.
  • Place the cookies on parchment lined baking tray and bake at 160 °C for 20 minutes or until the bottom turns slightly brown.
  • Remove from oven and cool on wire rack.
  • The cookies will be soft when hot but they become melt in mouth as they cool. Store in air tight container.
  • Serve these eggless cashew cookies with plain milk.


Oven temperature and time depends on individual ovens. So care should be taken not to burn them.
Baking soda is optional, I have used it to give texture to cookies. This can be skipped in the process.
Cane sugar is mildly sweet, so I have used more quantity. The quantity can be reduced.