Step 1

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the cashew butter, coconut sugar, eggs (or flax eggs), vanilla, baking soda, and salt. Stir well, until a sticky dough is formed.

Step 2

Fold in the chocolate chips, if using them, and then drop the dough by rounded tablespoons onto the prepared baking sheet.

Step 3

Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly. If you omit the chocolate chips, use a wet fork to flatten the dough, into a criss-cross pattern. (Similar to a peanut butter cookie.)

Step 4

Bake at 350ºF for 10-12 minutes, until the cookies are lightly golden around the edges. Cool on the pan completely, as these cookies are very fragile when they are warm. Serve at room temperature, or chilled. I like to store these cookies in an airtight container from the fridge or freezer for the best shelf life. They last in the fridge up to 1 week, or in the freezer for up to 3 months. They are crispy if you serve them frozen!