Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
• If using flax eggs instead of the 2 large eggs listed, prepare the flax eggs before you begin.
• In a large bowl, combine the jar of creamy cashew butter, 3/4 cup coconut sugar, the 2 large eggs (or prepared flax eggs), 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt. Stir until a sticky, cohesive dough forms.
• If using 1 cup dark chocolate chips, fold them into the dough now.
• Using a rounded tablespoon, scoop portions of dough and drop them onto the prepared baking sheet, spacing the mounds a couple inches apart.
• Use wet fingers to gently press each mound into a cookie shape (these cookies spread only slightly). If you did not add chocolate chips, use a wet fork to flatten each cookie and make a criss-cross pattern.
• Bake at 350°F for 10–12 minutes, until the cookies are lightly golden around the edges.
• Remove the baking sheet from the oven and let the cookies cool completely on the pan before moving them; they are very fragile while warm.
• Serve at room temperature or chilled. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months; they will be crispy if served frozen.