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Position a rack in the upper third of the oven and preheat to 375ºF. Line a cookie sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth.
Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.
Bake the cookies until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.
Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, or let cool completely and store, covered at room temperature, for up to 3 days.