I made 12 large ones out of this recipe
1 cup unsalted, creamy, organic cashew butter, room temperature
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg, lightly beaten to 3 times volume
1/2 cup chopped unsalted, roasted cashews or toasted pecans
Preheat oven to 350oF. Line cookie sheets with parchment.
If oil has separated from the cashew butter, stir until all oil is mixed in and has a smooth consistency.
In a large bowl, whisk together sugar, baking soda, and sea salt. Add cashew butter and beaten egg and stir with a large spoon until combined. Stir in chopped cashews. The dough will be a little crumbly.
Using a medium cookie scoop, drop 1 1/2-inch balls on prepared sheets, spacing them 2 inches apart. With the bottom of a glass or back of a spoon, flatten the balls to 1/2-inch thickness.
Bake for 12 to 15 minutes, until golden brown. Cool completely on cookie sheets.
Store cookies in an airtight container for up to 1 week.
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