I'm not exaggerating when I say I've found the perfect chocolate chip cookie recipe. Like my favorite to date ever.
These chocolate chip cashew butter cookies are light, have a crunchy crispy outside and an ooey-gooey center and will just make. you. melt. Added benefit? They're made with all-natural coconut sugar and are gluten and dairy free. Coconut sugar has shown to promote gut health and keep glucose levels in check, making it a better choice than table sugar for your sweet treats.
The dough takes less than three-minutes to throw together and all-together your cookies will be done in less than twenty. More time for eating!
1 cup all natural cashew butter
1/2 cup coconut sugar
1 large egg
1 tablespoon vanilla extract
1 tablespoon baking soda
1/4 tablespoon salt
3 scoops Vital Proteins collagen peptides
3/4 cup dark chocolate chips (can sub vegan)
1. Preheat oven to 350 and line a baking sheet with parchment paper then set aside.
2. In a large mixing bowl, combine sugar, egg, cashew butter, vanilla, baking soda, salt and collagen until smooth. Stir in chocolate chips.
3. Scoop cookie dough (will be sticky) in 1-inch balls onto cookie sheet about 2 inches apart. Bake for 10-11 minutes.
4. Let cookies cool on baking sheet for around 10 minutes, then store in an air tight container or enjoy right away.