These cookies are perfectly crisp on the edges and oh, so chewy in the center! They are the perfect salty sweet treat to whip up in no time at all!
1 cup creamy cashew butter
1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
1/2 cup coconut sugar
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Method of preparation:
Combine the flax meal and water in a small bowl and set aside for 10 minutes.
When the flax egg has thickened, combine all of the ingredients in one bowl. Mix thoroughly so all of the ingredients are evenly distributed.
Chill in the refrigerator for at least 1 hour.
Once the dough has chilled - Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Next, scoop the dough (I like using a small ice cream scoop) onto the baking sheet about 2-inches apart. Using the palm of your hand press the cookie mound down so it is a disc shape.
Sprinkle with kosher sea salt or Malden flaked sea salt.
Bake for 12-15 minutes or until the center of the cookie is set and the edges are golden brown.
Store in an airtight container, if you don't eat them all in one day like me ;)...