VANILLA SALTED CASHEW BUTTER COOKIES

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5 from 4 votes

VANILLA SALTED CASHEW BUTTER COOKIES

The best one-bowl gluten-free, dairy-free, egg-free, and refined sugar-free cookies!

Ingredients

  • 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

Instructions

  • 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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8 Comments

  1. 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.

  2. 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. 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!

  3. 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. 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!

  4. 5 stars
    I’m not kidding… since trying this recipe, we keep dough on hand for nightly cookies. These are the BEST. Thank you!

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