These chocolate chip cookies are soft, only require 6 ingredients, and there is no mixer required! Dairy free, gluten free, and ready in less than 45 minutes.
Preheat oven to 350ºF. Line two baking sheets with nonstick silicone mats or parchment paper.
In a large bowl, combine cashew butter, coconut sugar, egg and baking soda. Use a wooden spoon or sturdy spatula to mix until evenly combined and no large streaks of cashew butter remain. Fold in 3/4 of the chocolate (about 4 ounces).
1 cup cashew butter, 1 cup coconut sugar, 1 egg, 1 teaspoon baking soda, 6 ounces paleo-friendly dark chocolate
Use a large cookie scoop (about 1 1/2 Tablespoons) to portion out balls of dough onto prepared baking sheets. You want to give the cookies room to spread, so I recommend no more than 6 per baking sheet (though you can probably fit up to 8 if need be).
Press remaining chocolate pieces into the tops of each cookie and sprinkle with sea salt.
6 ounces paleo-friendly dark chocolate, pinch sea salt
Bake each batch for 11 minutes, or for a few minutes longer if you prefer a more crisp cookie. They will be soft when removed from the oven, and will crinkle and flatten as they cool - let cool completely on the baking sheet* (about 20 minutes). Serve and enjoy!
Notes
Store in an airtight container at room temperature or in the fridge.
*I'm serious. Really let them cool completely, as they will set as they cool and could fall apart on you if you try to remove them sooner.