Vanilla Cashew Protein Cookies
Prep time
Cook time
Total time
Makes 15 cookies (3 servings).
  • ¼ cup cashew butter (60g)
  • 3 tablespoons unsweetened almond milk (45ml)
  • a pinch of sea salt
  • seeds of a vanilla bean
  • ¼ cup Clutch Baking Mix (rice/pea protein blend) (37g)
  • 2 tablespoons cashews (15g), chopped
  1. Preheat oven to 325F (163C).
  2. Mix cashew butter and almond milk until smooth.
  3. Add salt and vanilla seeds. Mix well.
  4. Add baking mix, and mix into dough. Use your hands to combine, if necessary.
  5. Fold the cashews into the cookie dough.
  6. Roll the cookie dough between two sheets of parchment paper, and use a cookie cutter to make cookies.
  7. Or, roll the dough into balls, and flatten them to make cookies.
  8. Place cookies on a parchment-lined cookie sheet.
  9. Bake for 10-12 minutes, or until firm.
  10. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders (other than rice and/or pea) in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

If you'd like to make a raw-vegan version, use raw versions of the ingredients, including raw cashew butter and a raw rice protein like Sun Warrior Classic Protein. Dehydrate for 12-14 hours.
Nutrition Information
Serving size: ⅓ recipe Calories: 203 Fat: 13g Carbohydrates: 10g Sugar: 2g Fiber: 1g Protein: 12g
Recipe by Andréa's Protein Cakery at