Cashew Butter: In this recipe, I made my own cashew butter from unsalted roasted cashews, but you can always use 2 cups of store-bought unsalted cashew butter for convenience if you prefer.

Sugar: I used cane sugar in this recipe, but feel free to use white sugar, light brown sugar, dark brown sugar or coconut sugar too. If you are diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Coconut Oil: I always prefer to use refined coconut oil in my cooking, as it has a more neutral taste (compared to extra virgin coconut oil that has a stronger coconut flavor and smell). Alternatively, you can also use another neutral vegetable oil.

Flax Eggs: I used flax eggs but feel free to use an egg-replacer or aquafaba instead. Alternatively, if you are not vegan or allergic to eggs, go ahead and use eggs instead.

Baking Powder: Baking powder is the only leavening agent used in this cashew butter cookies recipe and helps the batter to rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

Chocolate Chunks: These are entirely optional, so feel free to leave them out if you don’t like chocolate. You can either use vegan chocolate chunks or chocolate chips to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use regular chocolate chunks or chocolate chips if you prefer.

Storing: To store, place cookies in an airtight container and store in the refrigerator for up to 5 days. 

Freezing: To freeze, place cashew butter cookies in a freezer bag and store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before eating or serving.

Barely adapted from: Detoxinista