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Vegan Cashew Cookies

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins


These vegan & gluten free cookies inspired by Janette Ogden from @shutthekaleup are dense, rich, and oh so delicious. Packed with creamy cashew butter and protein-packed almond flour, the perfect nutty after dinner treat or afternoon snack!



  • 2 cups almond flour
  • 1 cup cashew butter
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 3 TBSP date syrup
  • dash of sea salt
  • 1 tsp vanilla extract
  • 1 tsp maca powder
  • 1 tsp ashwaganda powder
  • 1 tsp cinnamon
  • ICING:
  • 1/4 cup coconut oil
  • 1/2 cup powdered sugar
  • 1/4 cup shredded coconut


  1. Preheat oven to 350 degrees F.
  2. Mix together all cashew cookie ingredients in a large bowl until a dough is formed.
  3. Form batter into hands (about the size of a golf ball) and add to baking sheet covered in greased parchment paper.
  4. Repeat until all batter is used.
  5. Bake for 10-15 minutes or until starting to turn golden, but watch for burning.
  6. Once cooled, blend all icing ingredients together until a smooth paste forms.
  7. Add icing to small Ziploc bag, cut off tip, and add to top of cookies.
  8. Enjoy!
  • Category: Dessert