Makes: 16–20 cookies
Prep time: 15 minutes
Bake time: 10 minutes

  • 2 large eggs*
  • 1 cup cashew butter
  • 3/4 cup coconut sugar
  • 1 cup well-packed almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink sea salt
  • 1/2 tablespoon vanilla extract
  • 3/4 cup chocolate chips

*substitute with vegan egg replacer for a vegan-friendly chocolate chip cookie!


STEP 1: Preheat oven to 350° and line two baking sheets with parchment paper.

STEP 2: In a large mixing bowl, mix together cashew butter, eggs*, well-packed almond flour, baking soda, salt, sugar and vanilla extract.

STEP 3: Fold in chocolate chips.

STEP 4: Scoop approximately 1 tablespoon of dough per cookie.

STEP 5: Roll in a ball and place on your prepared baking sheet 1" apart.

STEP 6: Use the palm of your hand to flatten each cookie approximately 2" in diameter.

STEP 7: Bake for 10 minutes.

STEP 8: Remove from oven and let cool for 10–15 minutes. Enjoy warm.