Sort ingredients
drsemmel
QR Code
Listen
Pdf
Preheat oven to 350°F. Line a large baking sheet with silicone baking mat.
In a large bowl, add cashew butter, erythritol and egg. Stir until all ingredients are evenly mixed, no egg streaks remain and a dough forms.
Stir in half of the chocolate chips.
Using a 1.5 tbsp cookie scoop, scoop up cookie dough and place dough ball onto prepared cookie sheets, spaced about 1 ½ inches apart.
Add a few of the remaining chocolate chips on the surface of each cookie ball. Press down on each dough ball with the palm of your hand so that it becomes a thick round disk. The cookies will not spread much during baking so your disk will be close to the final width of the cookie.
Bake cookies about 10-11 minutes or until tops and edges just start to turn a golden brown. Cookies will still be very soft but should have puffed up. Remove cookies from oven and let them cool completely on cookie sheets. Do not remove cookies before they are set because they will fall apart if you do. Cookies are best enjoyed warm. Uneaten cookies should be stored in an airtight container at room temperature and will keep for a few days.