Home-style Cashew Cookies
Crisp, buttery cookies studded with chopped cashews, made from a simple dough of whole wheat flour, butter and sugar.
It makes 10 servings and takes about 53 min in all.
Servings and time
- Makes
- 10 servings
- Preparation
- 15 min
- Cooking
- 18 min
- Resting
- 20 min
- Total
- 53 min
- Veg or non-veg
- Vegetarian
Allergens
Contains cereals containing gluten, milk and tree nuts.
Check the packet of the baking powder you use for allergens.
Ingredients
Quantities are raw weights, before cooking.
- 250 g Whole wheat flour (atta)2 cups
- 150 g Butter (salted)2/3 cup
- 120 g Sugar1/2 cup
- 100 g Cashew nuts (kaju)3/4 cup
- 40 ml (41 g) Milk, toned (3% fat)2.5 tablespoons
- 5 g Baking powder1 teaspoonStore-bought: check its packet for allergens.
- 2 g Salt1/4 teaspoon
How to make it
- Chop the cashews coarsely and set aside a small amount for topping the cookies.
- In a bowl, beat the butter and sugar together until pale and fluffy, about 4 minutes.
- Sift in the whole wheat flour, baking powder and salt, and mix into the butter mixture.
- Add the chopped cashews and milk, and bring everything together into a firm dough.
- Cover the dough and rest it in the refrigerator for 20 minutes to firm up.
- Divide the dough into 10 equal balls, flatten each slightly, and press a few reserved cashew bits on top.
- Arrange the cookies on a lined tray, leaving space between them, and preheat the oven to 180 degrees C.
- Bake at 180 degrees C for 18 minutes, until the edges turn golden brown.About 18 min, 180 °C
- Cool the cookies completely on a wire rack before storing them in an airtight tin.
Nutrition per serving
Worked out by Laddoo from the quantities above and published food composition figures. Each figure is cited below.
| Nutrient | Per serving (67 g) | Per 100 g |
|---|---|---|
| Energy (kcal) | 297 | 445 |
| Energy (kJ) | 1,243 | 1,860 |
| Fat (g) | 17.3 | 25.9 |
| Saturated fat (g) | 8.7 | 13 |
| Carbohydrate (g) | 33.3 | 49.9 |
| Sugars (g) | 12.9 | 19.3 |
| Fibre (g) | 3 | 4.5 |
| Protein (g) | 5.4 | 8.1 |
| Sodium (mg) | 217 | 325 |
- Worked out from raw ingredient weights.
Where each figure comes from
Every figure is looked up in a published table, never estimated. One line per ingredient and entry.
Where each figure comes from
- Whole wheat flour (atta): “Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program)”, USDA FoodData Central SR Legacy 2018-04, FDC ID 168893.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 168893 in FoodData Central
- Butter (salted): “Butter, salted”, USDA FoodData Central SR Legacy 2018-04, FDC ID 173410.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 173410 in FoodData Central
- Sugar: “Sugars, granulated”, USDA FoodData Central SR Legacy 2018-04, FDC ID 169655.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 169655 in FoodData Central
- Cashew nuts (kaju): “Nuts, cashew nuts, raw”, USDA FoodData Central SR Legacy 2018-04, FDC ID 170162.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 170162 in FoodData Central
- Milk, toned (3% fat): “Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D”, USDA FoodData Central SR Legacy 2018-04, FDC ID 172217.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 172217 in FoodData Central
- Baking powder: “Leavening agents, baking powder, double-acting, straight phosphate”, USDA FoodData Central SR Legacy 2018-04, FDC ID 172804.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 172804 in FoodData Central
- Salt: “Salt, table”, USDA FoodData Central SR Legacy 2018-04, FDC ID 173468.Figures taken from it: Energy (kcal), Energy (kJ), Fat (g), Saturated fat (g), Carbohydrate (g), Sugars (g), Fibre (g), Protein (g), Sodium (mg).Open FDC ID 173468 in FoodData Central
Nutri-Score
Nutri-Score is a European scheme for packaged food. Laddoo applies it to this home recipe from the ingredient figures. It is not printed by anyone, and India does not use it.
Things to limit
- Energy 1860 kJ: 5 of 10 points
- Sugars 19.28 g: 5 of 15 points
- Saturated fat 12.97 g: 10 of 10 points
- Salt 0.81 g: 4 of 20 points
Good points
- Fibre 4.5 g: 2 of 5 points
- Fruit, vegetables and legumes 0 %: 0 of 5 points
- Protein is not counted when things to limit reach 11 points.
Things to limit 24 − good points 2 = 22, which is E.
Rule version: nutriscore-2023. Nutri-Score, Santé publique France
Instead of
This recipe is not linked to a product yet.
Questions about this recipe
How long do these cookies keep?
Store them in an airtight tin and eat within a week for a good texture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 20 minutes as stated, or longer if needed before baking.
Why rest the dough before baking?
Resting for 20 minutes firms the butter so the cookies hold their shape while baking at 180 degrees C.
What can I use if I do not have whole wheat flour?
This recipe is written for whole wheat flour (atta), which gives the cookies their texture and structure.
Checked by a Laddoo curator on 4 October 2026. Something wrong in this recipe? Report a mistake.