SALTED VANILLA CASHEW BUTTER COOKIES (GLUTEN-FREE)
on Sep 09, 2023, Updated Jun 25, 2025
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Sugar cookie meets vanilla cake in these soft, pillowy Salted Vanilla Cashew Butter Cookies.
As someone sensitive to eggs, I was skeptical about trying an egg-free cookie recipe. But, I’m so glad I did because the result was these Salted Vanilla Cashew Butter Cookies.
When I first tasted the cookies, they reminded me of a classic vanilla cake. When my husband Kyle tried one, he said it tasted like a traditional sugar cookie.
Regardless, nobody will ever be able to tell that these cookies are egg-free but also gluten-free, dairy-free, AND refined sugar-free!
As an added bonus, this recipe includes a scoop of protein powder as well for an extra boost.
Make one batch of these and you’ll be set on your go-to cookie recipe too! I’ve declared them my favorite cookies, and I have a pretty high standard.
Enjoy!
Key Ingredients for Gluten-Free Vanilla Cashew Cookies
Spur-of-the-moment cookie baking is possible with this recipe. Standard staple ingredients keep these cookies super simple to whip together at a moment’s notice.
- Flours: The combo of almond flour and tapioca flour gives these cookies a subtly nutty flavor, but still keeps them light and fluffy. Tapioca is known for creating airy, chewier baked goods. But if you don’t have tapioca flour, you can also use arrowroot starch.
- Protein Powder: A secret ingredient here, you’ll never know that these cookies also include a boost of protein. I used @truvani protein powder. You can also substitute for additional almond flour.
- Sweeteners: To keep these cookies refined sugar-free, I used coconut sugar in addition to maple syrup.
Pin this recipe for later!
Pin It- Cashew Butter: One of my FAVE kinds of nut butter, cashew butter is super creamy and buttery-like in taste. @fixandfogg is a great brand! You could use another nut butter if you’re allergic to cashews, such as creamy almond butter.
- Vanilla Extract: Go for the good quality. It’ll pay off in a dreamy vanilla flavor.
- Flaky Sea Salt: A sprinkle of flaky sea salt, like @maldonsalt, is the perfect finisher. Be generous with your sprinkle. It really enhances the overall taste of the cookie!
How to Make Cashew Butter Cookies
To start, preheat the oven to 350°F.
Add the almond flour, protein powder, tapioca flour, coconut sugar, baking soda, and salt to a medium-sized mixing bowl. Whisk until just combined with a large fork.
Add the cashew butter, vanilla extract, and maple syrup to the dry ingredients. Mix well with a large spatula until no lumps remain.
Roll the dough into about 12 cookies, or use a cookie scoop to get equally-sized bookies. Place them on a parchment or silicone-lined baking sheet.
Pop the cookies into the preheated oven for 13 to 15 minutes.
Remove from the oven and top with flaky sea salt. I like to be generous here because I love the salty-sweet combo!
Enjoy!
Other Egg-Free Cookie Recipes:
- Pumpkin Spice Chocolate Chunk Cookies
- Egg-Free Chocolate Chip Cookies
- Single Serve Deep Dish Chocolate Chip Cookie
- Classic Shortbread Cookies (Gluten-Free)
Get the Protein-Empowered digital cookbook!
SALTED VANILLA CASHEW BUTTER COOKIES (GLUTEN-FREE)
Ingredients
- 1 cup almond flour
- ⅓ cup vanilla protein powder (or more almond flour)
- 2 tablespoons tapioca flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy cashew butter
- 3 teaspoons vanilla
- ½ cup maple syrup
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F.
- Add the dry ingredients (almond flour, protein powder, tapioca flour, coconut sugar, baking soda, and salt) to a medium-sized mixing bowl. Whisk until just combined.
- Add the wet ingredients (cashew butter, vanilla extract, and maple syrup) to the 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best cookie recipe I’ve ever used! I used Peanut butter instead of cashew butter and they were delicious! A family favorite that I’ll make for years to come!
Hi! Can the dough be made ahead of time and baked the next day?
Definitely!
Could I use date sugar instead of coconut sugar?
Hi, Helen! Yes date sugar should work as well. Let me know if you try it!
Thank you for sharing your recipes, Olivia. I appreciate the gf & DF options that don’t compromise taste.
If I were to use eggs in this recipe for added protein, how many do you recommend. Tia!
Hi, Jay! I haven’t tried it with eggs. I think 1 or 2 would be plenty and will change the texture of the cookie, but I’m sure would still be delicious. Let me know if you try it!
This recipe left me stunned, the chew from the tapioca is perfect and the extra salt on top is after I scooped the dough I rolled it in between my palms to make the the cookie look a little better after baked! Thank you so much for your creativity!
Thank you so much, AJ!
One of the best gluten free cookies we’ve made. Regular repeat and a go to to bring to get togethers
Thank you so much, Charlene! So happy to hear that.
Olivia I love these cookies!!! I also live in Austin and am a big fan of honest Mary’s almond butter cookies. I about died when I took a bite of these cookies because they remind me so much of the honest Mary’s cookies! I actually think your recipe is better!!! So happy I can recreate these at home now!
OMG thank you, Kimberly, for the top-tier compliment! I’m so happy you loved these! Thank you so much for taking the time to leave a comment and a review.