|Flourless Chocolate Chip Cookies Recipe|
|photo by recipe author|
Preparation Time: 10 minutes
- 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
- 1 tablespoon
- 1/3-1/2 cup
dark chocolate chips
Preheat oven to 350 degrees ºF.
Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, coconut creme, 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 up. Store in an airtight container, I prefer glass jars
*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.
You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.
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