SALTED VANILLA CASHEW BUTTER COOKIES (GLUTEN-FREE)
on Sep 09, 2023, Updated Jun 25, 2025
This post may contain affiliate links. Please read our disclosure policy.
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.
So good!! I’ve tried with cashew butter and almond butter, skipped protein powder and these are so delicious and wonderfully chewy.
So glad you love these, Noemi! Thank you so much for taking the time to leave a comment and a review!
expensive recipe (cashew butter) But I must say it is a favorite of mine and I love everything about these cookies!
Thank you, Sarah! I’m so happy to hear you love these ones (even with the expense of the cashew butter) 🙂
these cookies are unbelievably rich and decadent. nutty flavors from the almond flour and cashew butter and comforting sweetness from the maple syrup and coconut sugar are bring nostalgia and warmth to your tastebuds. after 15 minutes at 350, they were perfectly soft and melted in my mouth. will definitely make again. i would love these cookies as a candle!
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
Ahhhh this makes me so happy!!!! We love a sneaky healthy recipe 😉
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?
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!
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
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!
I’m not kidding… since trying this recipe, we keep dough on hand for nightly cookies. These are the BEST. Thank you!
Ohmygosh this makes me so happy!!! I’m honored!! Thank you for taking the time to report back!
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♥️✨
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!
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!
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!
Sarah, do you know how many WW points each cookie is?
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.
YAYAYAY!!! So happy to hear this!! These are my husband’s faves too 🙂 Thank you for taking the time to share your kind feedback!