Salted Cashew Crunch Cookies

A short list of ingredients and a super easy prep make these Salted Cashew Crunch Cookies a favorite!

Salted Cashew Crunch Cookies on an orange-rimmed plate

Considering how much I like cashews, there is a distinct lack of cashew-containing recipes here at BoB. They just seem to be a less prevalent choice for a baking add-in than other nuts. But if you’re ever going to bake with cashews, I highly encourage you to bake these Salted Cashew Crunch Cookies.

These simple cookies are made with a short list of ingredients and an impressively easy preparation. You just need one mixing bowl for these little guys. Just mix, portion, and bake!

Salted Cashew Crunch Cookies served on an orange-rimmed plate

Ground oats stand in for the usual flour here, giving the cookies a flavor and texture that’s a little off the beaten cookie path. The dough is not like a traditional cookie dough. It’s a little looser and crumblier. But if you’ve measured accurately, then all will be well. If you have a kitchen scale, I encourage you to use it. Otherwise, make sure to spoon your ingredients into measuring cups and level the top.

For those of you who like sweet and salty combinations, these cookies are definitely for you. That being said, you can certainly use unsalted cashews if you want to cut down on the saltiness. Sometimes I use a mixture of salted and unsalted, and they work just fine. You can also opt to skip the sprinkle of salt on top of the cookies, but it’s just so good that I hope you’ll give it a try.

Salted Cashew Crunch Cookies scattered on a light beige surface

These Salted Cashew Crunch Cookies are one of those magical cookies that manage to be crunchy, crispy, and chewy at the same time. I usually prefer chewy cookies, but that little bit of crispiness really suits them well. And, of course, all those cashews offer plenty of crunch.

This recipe is a great example of something being greater than the sum of its parts. That short list of ingredients comes together to make a batch of fantastic cookies that are utterly delicious and addicting!

Find more cookie recipes in the Recipe Index.

More Sweet and Salty Cookies

Yield: about 40 cookies

Salted Cashew Crunch Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Salted Cashew Crunch Cookies are a sweet, salty, crunchy, chewy treat that's so addicting and irresistible!

Salted Cashew Crunch Cookies on an orange-rimmed plate


  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups (198g) old-fashioned rolled oats, ground for 30 seconds in a food processor
  • 2 cups (300g) salted cashew pieces or coarsely chopped cashews
  • table or sea salt for topping


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on medium speed, beat the butter, sugar, salt, baking powder, vanilla, and egg. Add the oats and mix. Mix in the cashews.
  3. Drop the dough by tablespoonfuls (#50 scoop) onto the prepared pans. Flatten the cookies to about 3/8-inch thick. Sprinkle each with salt.
  4. Bake, one pan at a time, 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans.


Recipe slightly adapted from King Arthur Flour Whole Grain Baking.

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Salted Cashew Crunch Cookies

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