Eat Well Dec. 4. 2018

Cashew Butter and Raspberry Thumbprint Cookies

Dec. 4. 2018
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped® and the Mindful Nutrition Method™

If you’re looking for a holiday cookie to share, try these Cashew Butter and Raspberry Thumbprint Cookies.

Growing up in Ohio, we always made peanut butter and thumbprint cookies, it was only a matter of time before a simplified these recipes and attempted to make them with a twist using cashew butter instead.

Inspired by the classic peanut butter cookie made with 3 ingredients, egg, sugar, and peanut butter — and a thumbprint cookie. Except, these cookies use cashew butter for a little bit of different flavor, not as overpowering as peanut butter can be.

In addition to the classic peanut butter cookie recipe, we use a little fresh ginger, ground cinnamon, and ground nutmeg to drive home the holiday flavor. In the center of this healthy thumbprint cookie, is a raspberry jam filling.

You can certainly make the raspberry jam filling homemade, but if you’re looking for some convenience, use your favorite organic raspberry jam. If you’re not a fan of raspberry, swap it out for apricot, strawberry, blackberry, whatever your heart desires!

By the way, if thumbprint cookies aren’t your jam, you can actually make these cookies as is without any filling and they’ll still be delicious.

You can store these Cashew Butter and Raspberry Thumbprint Cookies in the refrigerator for up to one week or freeze them individually wrapped in parchment, for one month.


Healthy Fat

We can thank the cashews for a nice boost of healthy fats. Fats provide our body with a layer of protection, insulating our organs and keeping our core body temperature normal.

Healthy fats help our body digest fat-soluble vitamins such as A, D, E, and K to keep our brains, cells, hormones, tissues, hair, skin, and nails healthy, and provide the structural component to many cell membranes which are essential for cellular development.


Just 1 cup of raspberries contains 8g of fiber which is almost a third of the fiber most of us need for an entire day.

They’re also lower in sugar than most fruits which can be a great choice for anyone watching their blood sugars like diabetics or simply those on a fat loss plan like many of my clients.


Magnesium is one of the many benefits of nuts, including cashews. It’s a vital mineral in the body as it plays a role in 300 cellular functions including muscle function, protein synthesis, blood sugar control, and blood pressure regulation.

It’s also been shown to help decrease PMS, and headaches, and it can also help with digestion and reducing constipation. 

The Recipe

Serves 20 Cookies


3/4 cup coconut sugar, packed

2 eggs

1 cup creamy cashew butter

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon grated fresh ginger

1 teaspoon of raspberry jam for each cookie (if making 20 cookies, then about 5 tablespoons of jam)

Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper or a silicone baking sheet.

Step 1

In a mixing bowl, using a hand mixer or beater, combine the sugar, egg, and cashew butter until smooth — about 2 minutes.

Step 2

In the same mixing bowl, add the salt, vanilla, ginger, cinnamon, and nutmeg. Combine with a spoon until well combined.

Step 3

This dough will be very sticky, so take a tablespoon of the dough with a spoon and roll it off the spoon directly on the lined baking sheet.

Keep about an inch in between each cookie. Repeat with the entire dough mixture.

Step 4

Bake for 10 minutes at 350 degrees F.

Take the cookies out and this is where they become thumbprint cookies, use your thumb to make an indent in the center of each cookie, carefully pressing to not completely press through the bottom of the cookie (and not to burn your finger!).

Step 5

Fill each cookie indent with about 1/2 tablespoon or less of the raspberry jam (or jam you like).

Step 6

Bake for an additional 6-8 minutes or until golden brown towards the sides. Let cool for at least 30 minutes before enjoying, ideally overnight to make sure the jam sets.

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, otherwise store them in the pantry for up to 1 week.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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