Ingredients
Scale
Wet Ingredients
- 1 cup of creamy cashew butter unsalted (if it’s salted butter, eliminate salt addition from the recipe)
- 2 eggs, large
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2/3 cup coconut palm sugar
- 1.5 teaspoons Coconut flour
- 1 tablespoon baking soda
- Sea salt pinch
- 1/2 cup chocolate chip that is dairy-free
Instructions
- The first step is to heat the oven to 350oF. After that, cover the baking sheet with parchment sheet.
- Put wet ingredients into an appropriate size bowl, then whisk them until they are well combined. After that, mix the dry ingredients, and mix. The result should be like “cookie dough.” The oiliness will depend on how thick the cashew butter you use (mine was very oily) it is possible to add a couple of spoons of almond milk.
- Put the dough in the refrigerator for 15 to 20 minutes, or until get firm.
- Use a 1-inch cookie scoop, shape dough into a small ball between your palms and put it onto a the cookie sheet. Make use of your palms to gently make it more flat. Repeat
- Bake them at 375oF for about 10 minutes, or until they start to change color and turn to a golden brown.
- Allow to cool at least 5 minutes prior to removing from pan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookies
- Calories: 137
- Fat: 8