Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25minutes
Ingredients:
- 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
Directions:
Preheat oven to 350 degrees Fahrenheit 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.
Hope you enjoy
Tags:
Sweets