Flourless Chocolate Chip Cookies
Servings: 12–15
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup fresh ground cashew butter
- 1/2 cup Coconut Cream Concentrate, softened*
- 1 pastured egg
- 1/2 cup granulated sweetener
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1/3–1/2 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees F.
Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, Coconut Cream Concentrate, sweetener, and salt; combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment-lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly.
Bake in preheated oven for about 12 minutes or until edges begin to brown.
Remove and place on a cooling rack and allow cookies to cool and harden. Store in an airtight container; I prefer glass jars.
Quick notes:
*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.
Variations:
You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.
Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.
