Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies Recipe

photo by recipe author

Servings: 12-15
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
  salt
• 1 tablespoon
  vanilla extract
• 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

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, but 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.

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