Cashew Butter & Coconut Cookies

Spring into Real Everyday Values with Oliver’s and our 2021 Quarter 2 REV Flyer! With hundreds of discounts in every department, our REV flyer is jam-packed with three entire months of savings, making it the perfect starting place for kitchen experiments – try delicious, fresh new recipes without breaking the bank on the ingredients! Sinfully rich and perfect for sharing, these cashew and coconut cookies are sure to be your new favorite confection. We’ve made them with Once Again Organic Cashew Butter ($9.99/ea) so that every bite comes packed with the rich flavor of real, organic cashews, but watch out. With how delicious these cookies are, you better make sure you have enough to share!

*Prices good through July 1, 2021.

  • Serves: About 2 Dozen
  • Prep Time: 2 hours
  • Cook Time: 10 minutes


  • 1 c. All-Purpose Flour
  • 1/2 c. Shredded Coconut
  • 3/4 c. Once Again Organic Cashew Butter
  • 1/4 c. Unsalted Butter, at room temperature
  • 1/2 c. Sugar
  • 1/2 c. Brown Sugar
  • 3/4 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1 Large Egg
  • 1/4 tsp. Salt
  • 1/2 c. Raw Cashews Halves


  1. Preheat oven to 375 degrees, and line two baking sheets with parchment paper. Sift together flour, shredded coconut, salt, baking soda, and baking powder in a medium mixing bowl; in a separate mixing bowl, cream together egg, softened butter, cashew butter, sugar, and brown sugar.

  2. Mix dry ingredients into wet, then press dough in to a ball. Wrap dough tightly and refrigerate for at least 2 hours or until firm. Roll dough into balls about the size of walnuts or 1 inch in diameter, and arrange balls about 3 inches apart on prepared cookie sheets. Press 1 half of a raw cashew into the top of each ball. Bake cookies for about 8 to 10 minutes or until golden.

  3. Transfer immediately to a wire rack to cool; store cooled cookies in a tightly sealed container.

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