INGREDIENTS
1 (16 oz.) jar creamy cashew butter*¾ cup coconut sugar2 eggs (or chia eggs)1 teaspoon vanilla extract½ teaspoon baking soda¼ teaspoon sea salt1 cup dark chocolate chips (optional)
INSTRUCTIONS
Preheat the oven to 170C and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.)In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet. Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.Bake for 10-12 minutes, until the cookies are lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature, or store them in the freezer for a firm and crispy texture.
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