For many years now, I have given up eating peanut butter, as much as I loved it, I found that it was a huge trigger for my migraines.  I decided to try replacing it with almond butter, but at first, I did not like it but as I kept eating it, I took a liking to it.  I then started experimenting with other nut butters, just as long as I didn’t touch “peanut butter”. I later tried “cashew butter” and liked the taste as well, which made sense, since cashews are my favourite nuts to snack on, therefore, this recipe is based on “cashew butter” as the star ingredient.  This recipe is very low in sugar so if you prefer your desserts to taste sweeter, just add a bit more coconut sugar, as noted, in the recipe.

I also try not to bake with any white flours or refined sugars so basically, this recipe is just filled with all healthy ingredients.

I wanted to create a cookie that would also be high in protein and healthy enough to have pre or post workout snack, so I added my favourite ingredient “collagen protein powder”.  I love all the health benefits it has and the fact that it quickly dissolves in any recipe, is the best part.

For more information on the fabulous benefits of “100% pure collagen powder”.  Go to and you will see how amazing this product is.  Don’t forget to use my discount code YUMDELISH to save 5% off your order!

Now for the recipe:


1 cup all natural smooth cashew butter

2 large eggs (preferably free run)

1/4 cup cashew, almond or coconut milk

1/4 cup coconut sugar (if you prefer to taste more sweetness, use 1/2 cup coconut sugar)

1/4 cup coconut flour (sifted)

1 scoop Further Food Collagen Peptides Protein Powder

1 tsp. baking soda

1 tsp. pure vanilla extract


Preheat oven to 350 degrees F.

In a small bowl, sift & whisk the flour and baking soda (put aside)

In a medium size bowl, beat all the wet ingredients: the milk, eggs, vanilla, cashew butter, coconut sugar and then add the dry ingredients: the coconut flour & baking soda including the collagen protein powder and mix well with a spatula (batter will be sticky)

Spoon by heaping tablespoonful onto a cookie sheet lined with parchment paper, keep cookies 2 inches apart

Gently flatten the cookies slightly with a fork

Bake for 10-12 minutes

*Makes about 15 medium size cookies*

Allow to cool

Enjoy with your favourite glass of dairy free beverage or coffee or tea!


*Gluten Free

*Dairy Free

*No added refined sugar

*Low sugar

*Low carb