Mini Vanilla Cashew Butter Cookies

These mini vanilla cashew butter cookies are delicious, easy to make, and naturally gluten-free and grain-free. The recipe calls for smooth cashew butter but it also works well with tahini if you are looking for a nut-free option. If you want your cookies to have a slightly softer consistency, keep an eye on them as they bake and experiment with taking them out of the oven one to tw0 minutes early. Use additional cashew butter as the frosting and get ready for your new favorite protein cookie.

Mini Vanilla Cashew Butter Cookies

Makes approximately 8 mini cookies


  • 1/2 cup smooth cashew butter or nut butter of choice, plus extra for cashew butter “frosting”
  • 1 scoop EVOLVE® vanilla protein powder
  • 1 egg white (large, cage-free egg), sub flax egg for vegan cookies
  • 1/2 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  • Heat oven to 350° F
  • Add all ingredients to a small food processor and pulse to combine
  • Scoop the dough using a medium sized ice cream scoop and drop onto a lightly greased cookie sheet
  • Bake 10 minutes and allow cookies to cool on the pan
  • Drizzle with additional nut butter for frosted cookies