Maple Cashew Chocolate Chip Cookies (Gluten-Free & Vegan)
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: about 1 dozen cookies
  • ½ cup raw cashews
  • 1 cup brown rice flour
  • ¼ cup tapioca starch or flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ¼ teaspoon salt
  • ⅓ cup coconut oil, softened
  • 6 tablespoons maple syrup
  • 3 tablespoons coconut sugar, evaporated cane juice (sucanat) or brown sugar (I used coconut sugar)
  • 2 teaspoons warm water
  • ¼ to ⅓ cup dairy-free chocolate chips
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
  2. Place the nuts in your spice grinder (or food processor) and pulse until you get a powdery flour-like consistency. It is okay if a few little cashew bits remain, but if you go too far with the grinding, the cashews will turn into a nut butter.
  3. In a medium bowl, combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt.
  4. In a mixing bowl, blend the oil, maple syrup, sugar, and water. Blend in the flour mixture until you get a nice dough. Stir in the chocolate chips.
  5. The dough may seem a bit sticky / greasy, but I still found it fairly easy to loosely shape into balls. If the dough is just too much to handle, pop it in the refrigerator for about 10 to 15 minutes, it will firm up quickly. Flatten the dough balls a bit – these cookies don’t spread much as they cook, so what you see is what you get.
  6. Bake the cookies for 12 minutes.
  7. Remove the cookies to a wire rack to cool for at least 15 minutes. If your husband’s greedy hands try to pop them off the baking sheet while hot, they will be crumbly, but they do firm up quite a bit as they cool.
Recipe by Go Dairy Free at