Cashew Butter Thumbprint

Recipe by Olivia Wagner MS, RDN, IFNCP

Serving Size: 2 Cookies

This is one of the easiest recipes to throw together and a guaranteed crowd pleaser. The cookies are dense, but soft, mildly sweet, and melt in your mouth.

I am ALL about the filling, so I go-against the typical thumbprint and choose to make more of a jam crater – this way with each bite you get a light and sweet note to offset the salty rich cashew cookie. Everything about these cookies makes my mouth water and I find them to be versatile through each season—spring, summer, the holidays… maybe I have just created too many excuses to make them..?

Make them for yourself and you’ll get it. Welcome to the crater cookie movement.

Cashew Butter Thumbprints


Cashew Cookie

  • 1 jar cashew butter (~1.25 cups)
  • 1/4 cup grade A “used to be grade B” maple syrup
  • 1 vanilla bean (scraped)
  • 1/2 tsp sea salt

Raspberry Jam

  • 2 to 3 cups fresh raspberries OR 1 bag frozen raspberries
  • 2 tbsp. grade A “used to be grade B” maple syrup
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine cashew butter and cookie ingredients in a food processor. Process until smooth. 

  3. Bring raspberries and maple syrup to a boil and simmer until thickened. 

  4. Using a 3-4 oz. cookie scoop, scoop dough on to a baking sheet. 

  5. Using your thumb create a large indent (Danish style) in the middle and dollop the cookies into the middle. 

  6. Bake for 10-12 minutes until lightly toasted at the bottom and set.

  7. Let the cookies cool completely before enjoying .. I know, SO HARD, but they WILL fall apart and you will be sad.

Olivia Wagner

Hi! I’m Olivia and I am a functionally focused and Integrative Registered Dietitian Nutritionist (RDN). I study the science of food and how it interacts with every cell in your body. Let's work together!

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