5 from 8 votes

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5 from 8 votes


The best one-bowl gluten-free, dairy-free, egg-free, and refined sugar-free cookies!
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  • 1 cup almond flour
  • 1/3 cup vanilla protein powder or more almond flour
  • 2 tbsp tapioca flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup creamy cashew butter
  • 3 tsp vanilla
  • 1/2 cup maple syrup
  • Flaky sea salt for topping


  • Preheat your oven to 350
  • Add your dry ingredients to a medium-sized mixing bowl whisk until just combined
  • Add your wet ingredients to your dry ingredients and mix well until there are no lumps remaining
  • Roll your dough into about 12 cookies and place them on a parchment or silicone-lined baking sheet
  • Pop your cookies in the oven for 13-15 minutes
  • Remove from oven and top with flaky sea salt – be generous 😉
  • Serve and ENJOY!
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Recipe Rating


  1. Catherine says:

    5 stars
    Every recipe I have tried of Olivia’s is a total hit! You would literally never know that these are made with healthier ingredients. 13/10 – will be making these again

    1. Olivia Adriance says:

      Ahhhh this makes me so happy!!!! We love a sneaky healthy recipe 😉

  2. Laine says:

    5 stars
    These are the best cookies on the planet! I have found that draining some of the liquid oil from the top of the cashew butter before making them will result in a much chewier outcome. So yummy!!
    Is there anywhere I can find the nutritional value of this recipe?

    1. Olivia Adriance says:

      I’m so happy to hear you enjoyed them!!! I don’t currently have nutritional info on my blog but its helpful to know that that info is of interest. I know that many people will plug the recipe into MyFitnessPal!

  3. tiffany says:

    5 stars
    I can’t wait to try making these cookies! As a lover of lesser sweet cookies, would you recommend I leave out the coconut sugar and only use 2 tablespoons of maple syrup? Also, is arrowroot starch a good substitute for tapioca starch? Or would you rather omit it altogether? Your advice and suggestions would be super appreciated!! 🙂 Thank you in advance

    1. Olivia Adriance says:

      Hi Tiffany! You could certainly reduce the amount of sugar to your liking and you are correct that arrowroot starch can be substituted for tapioca starch is most cases, this one included!

  4. Aubrey says:

    5 stars
    I’m not kidding… since trying this recipe, we keep dough on hand for nightly cookies. These are the BEST. Thank you!

    1. Olivia Adriance says:

      Ohmygosh this makes me so happy!!! I’m honored!! Thank you for taking the time to report back!

  5. Gigi says:

    5 stars
    The most delicious cookies EVER. I literally used 1/4 the amount of coconut sugar & maple syrup, and added the dry ingredient mix ONLY until they came together, not using the full amount. These were the most satisfying ‘vanilla butter cookie’ gems I’ve ever tasted. I am a cashew butter freak but am inspired to try this with peanut butter and tahini as well. I ADORE your blog♥️✨

    1. Olivia Adriance says:

      Ahhh I’m so happy to hear you enjoyed the cookies!!! And thank you for the kind encouragement and support – means so much! I always appreciate hearing when modifications work out so I can pass that info along to others! Definitely going to try a peanut butter and a tahini version ASAP!

  6. Sarah M says:

    5 stars
    These cookies are absolutely AMAZING! They taste like sugar cookies or vanilla cake.
    My partner has diabetes, so I am always looking for low carb recipes- I substituted stevia for the coconut sugar and reduced the maple syrup to 2 tbsp. I also added WW flour instead of the tapioca as that was what I had on hand.
    I made them “for him” but found that I had eaten most of them myself! These will become a great go-to dessert in our house.
    They freeze very well.
    Thanks Olivia for another fantastic recipe!

    1. Olivia Adriance says:

      I am so happy to hear that you and your husband enjoyed the cookies!!! And I love these modifications – thank you for sharing so we can all learn what swaps/modifications work! Thank you for trying the recipe and taking the time to share your kind feedback – it means so much!

    2. Laine says:

      5 stars
      Sarah, do you know how many WW points each cookie is?

  7. Alex says:

    5 stars
    These are truly the best cookies I have ever tasted. My husband loves them so much he took a batch of them to his work to share with everyone.

    1. Olivia Adriance says:

      YAYAYAY!!! So happy to hear this!! These are my husband’s faves too 🙂 Thank you for taking the time to share your kind feedback!