Step 1

Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Step 2

In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.

Step 3

In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.

Step 4

Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips. Refrigerate for at least one hour, or up to overnight.

Step 5

Scoop the cookies into 1-inch balls and place at least 2 inches apart on the baking sheet.

Step 6

Cook for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.