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Mini Vanilla Cashew Butter Cookies
Ingredients
- 1/2 cup smooth cashew butter or nut butter of choice tahini is always a good idea, plus extra for the “frosting”. Use a drippy (for lack of better word) nut butter for best results.
- 1 scoop Evolve vanilla plant-based protein powder
- 1 egg white large, cage-free egg, sub flax egg for vegan cookies
- 1/2 tbsp pure maple syrup
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350
- Add all ingredients to a small food processor and and pulse to combine
- Scoop the dough using a medium sized ice cream scoop and drop onto a lightly greased cookie sheet
- Cook for 10 minutes and allow cookies to cool on the pan
- Drizzle with additional almond butter for frosted cookies
Step 1: add all ingredients to a small food processor and pulse until combined
Step 2: Using a small ice cream scoop (or spoon) scoop the dough into individual cookies and drop onto a lightly greased cookie sheet
Step 3: Bake at 350 for 10 minutes
Step 4: drizzle with additional nut butter (frosting!)
Step 5: Bon appetit! This recipe makes about 8 mini cookies.
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