Healthy Cashew Butter Chocolate Chunk Oatmeal Cookies
Vegan & gluten-free friendly cookies
There’s nothing quite like a warm, gooey cookie fresh out of the oven—but what if that cookie was not only deliciously indulgent, but also made with wholesome, real ingredients you can feel great about? These Cashew Butter Chocolate Chunk Oatmeal Cookies are exactly that. Naturally sweetened, loaded with fiber and healthy fats, and studded with chunks of Hu chocolate’s cashew butter-stuffed bar, they’re perfect for a nourishing treat any time of day.
Whether you’re making these for a cozy weekend snack, a kid-friendly dessert, or a quick meal-prep sweet to stash in the fridge for the week, this recipe checks all the boxes. Plus, it’s naturally dairy-free, gluten-free (if you use certified oats), and totally customizable.
Why You’ll Love These Cookies
Minimal ingredients – Just a handful of pantry staples, no fancy flours or equipment needed.
Naturally sweetened – Maple syrup and ripe banana provide all the sweetness with no refined sugar.
Nutrient-dense – Cashew butter brings plant-based protein and heart-healthy fats, while oats offer fiber and long-lasting energy.
One bowl, no fuss – Stir it all together, scoop, and bake. No mixer, no chill time, no stress.
Adaptable – You can swap the nut butter, change the mix-ins, and adjust for your dietary preferences.
Let’s Talk Ingredients
Each ingredient in this recipe serves a nourishing purpose—here’s what makes them so special:
Cashew Butter
Creamy, subtly sweet, and packed with healthy fats and plant-based protein, cashew butter gives these cookies their tender chew and richness. If you don’t have cashew butter on hand, almond butter or peanut butter are great substitutes. Just make sure it’s natural and unsweetened for best results.
Rolled Oats
Oats are one of the best sources of soluble fiber, which supports digestion, keeps you full longer, and helps stabilize blood sugar. They also give these cookies their classic texture and hearty feel.
Mashed Banana
Banana acts as a natural binder and sweetener in this recipe. It also adds moisture without the need for eggs or oil. Choose a ripe banana with plenty of brown spots for the best flavor and texture.
Maple Syrup
Maple syrup gives the cookies a beautiful caramel-like sweetness and pairs beautifully with banana and cashew butter. It’s a lower-glycemic alternative to white sugar and adds trace minerals like zinc and manganese.
Vanilla Extract + Sea Salt
Vanilla enhances the cookie’s warmth while a pinch of flaky sea salt brings balance to the sweetness and makes those chocolate chunks pop.
Hu Cashew Butter-Filled Chocolate Bar
This is the star of the show. Chopped into chunks, it melts into gooey pools that make every bite feel like a treat. You can also use any high-quality chocolate or swap in chopped walnuts, pecans, or dried cranberries if you’re looking for a no-chocolate version.
How to Make Them (It’s So Easy)