Fudgy Double Chocolate Cashew Cookies with Sea Salt


With a double dose of chocolate and irresistibly soft and fudgy middles, these delectable grain-free cookies also happen to be a breeze to make. 

ease • baking • all seasons

It’s impossible to bake a batch of cookies without experiencing  love.

That may sound a bit quaint, but I think you’ll find that it’s true.

No one ever bakes cookies just for themselves (or at least, I should say, one doesn’t often do so, and even then I’d argue it’s an expression of love).

The act of baking in-and-of itself is one of generosity and caring.  Even the thought of a tray of warm, gooey cookies with the chocolate all soft and oozy will stir a sensation that is unmistakably tender. Whether it reminds us of those who have baked for us, or those whom we bake for, cookies are love made manifest.


Our baking can express so much about us; our culture, our personality, our sense of adventure or our nostalgia for the past. But the most noble thing it can express is the love for those we bake for

These cookies – with their double dose of chocolate, their soft and gooey centers and the complete lack of refined flours or sugars – seem an especially apt way to show your love to those you care for most.

They take only one bowl and about 20 minutes from start to finish.  Eat them warm from the oven, with their middles still soft and gooey – or enjoy them when they’ve cooled and their softness has given way to a fudgy chewiness, remniscent of a brownie. 

Either way, the cookies themselves won’t stick around for long. But the impact of your having made them will not soon be forgotten.


Fudgy double chocolate cashew cookies

Prep Time 10 min • Cook Time 8 min • Total Time 18 min


Makes 12

  • 1 egg

  • 1/3 Cup (50 g) coconut sugar

  • 2 tbsp cocoa powder

  • 1/2 cup (130 g) cashew butter

  • 1 tsp vanilla

  • 1/2 tsp sea salt

  • 1/2 Cup (100 g) dark chocolate (75-85%)

  • Flaked sea salt, for topping


  1. Preheat the oven to 325 degrees F (170 degrees C) and line a baking tray with baking parchment. 

  2. In a large mixing bowl, whisk together the egg, coconut sugar and cocoa powder. Stir in the nut butter, vanilla and sea salt and mix until well combined.

  3. Chop the chocolate into small pieces and fold into the mixture. 

  4. Spoon out 12 evenly spaced  mounds of dough on the baking sheet and sprinkle each cookie with a pinch of flaked sea salt. 

  5. Bake for 5 minutes, then rotate the pan and bake for an additional 3 minutes. They will feel quite soft when you take them out but will firm up quite a bit when cooled (trust me here). Immediately transfer the sheet of parchment to a cooling wrack. 

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cashew butter

cacao powder

coconut sugar

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