Vegan Chocolate Cookies - Gluten Free & Sugar Free

Directions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. If you don't have cashew nut butter, blend raw cashews in a food processor until smooth.
3. In a large bowl, combine the cashew butter, the coconut sugar, the flax eggs, vanilla, baking soda, and salt.
4. Make sure to mix everything. The right consistency is a very sticky dough.
5. Fold in the dairy-free chocolate chips into the cookie dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
7. Gently press each cookie down with a fork or your fingers to flatten slightly.
8. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Some notes: these cookies are softer than usual. I like to serve these cookies after storing them in the fridge. You can heat 10 seconds in the microwave before serving.