Prot: 12 g, Carbs: 10 g, Fat: 13 g, Cal: 203 (1/3 recipe, 5 cookies)


Delicious and easy, this recipe for Vanilla Cashew Protein Cookies is a must-try! The natural flavors of vanilla and cashew shine through, and these cookies are a melt-in-your-mouth protein treat!


Like my Chocolate Hazelnut Protein Cookies, I made these Vanilla Cashew Protein Cookies with Clutch Baking Mix, a vegan (rice/pea) protein blend. Clutch protein powders were developed by celebrity trainer Ashley Conrad with clean ingredients for high-performance. She couldn’t find a line of powders and supplements to recommend for her clients, so she created her own! Read more on the Clutch Bodyshop about page and check out their line of protein powders. The Clutch team keeps me stocked on their powders so I can bring you the best clean, high-performance protein treats!


The first time I made these cookies, I rolled the dough into balls and flattened them into cookies. Easy! I think I made 9 cookies that way. For my 2nd batch I used a cookie cutter, and the recipe made 15 cookies. So I’m making one serving of these Vanilla Cashew Protein Cookies equal to 1/3 of the recipe, however many cookies that makes for you.

Get yourself some Clutch Baking Mix, and give these a try!

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Vanilla Cashew Protein Cookies
Nutrition Information
  • Serving size: ⅓ recipe
  • Calories: 203
  • Fat: 13g
  • Carbohydrates: 10g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 12g
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.