Cashew butter based vegan cookies with a heaping dose of chocolate and coconut! (Vegan)
- Preheat oven to 350 degrees F. Spread the cashews on a rimmed baking sheet and toast for 10 minutes. After the cashews have been toasted, place the cashews and olive oil into a high speed blender and blend until a smooth cashew butter has been formed. This may take a little bit of time, so be patient!
- After the butter has been made, stir together the cashew butter with the flour, salt, brown sugar, melted coconut oil, maple syrup, vanilla, and cocoa powder. Fold in the coconut and chocolate chips.
- Scoop onto a lined baking sheet by the tablespoon and bake for 10-12 minutes. Don’t overbake the cookies or they will become crumbly!