Ingredients
The following ingredients have 4 Servings
- 1/2 cup coconut sugar*
- 1 large egg
- 1 cup cashew butter ((or almond butter or your favorite nut butter - see note below))
- 1 teaspoon baking soda
- 1 1/2 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup dairy-free mini chocolate chips*
Instruction
- Preheat oven to 350 °F and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together coconut sugar and egg until incorporated. Add in the cashew butter, baking soda, vanilla extract, and salt. Mix with a spatula or wooden spoon until batter comes together. Stir in the chocolate chips.
- Using a medium cookie scoop, scoop dough and roll into a ball then place on baking sheet.
- Bake for 10 minutes and let cool on cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
