Cinnamon Cashew Chip Cookies

I feel like I hit cookie recipe gold when I developed the Tahinni cookie recipe a couple months ago. I used that base recipe to create this spin off version. Though I have to say the OG recipe is the best (and dare I say my favorite cookie recipe ever), this one has layered flavors that really compliment one another.

The week days are sunny and the weekends have been stormy. It has been perfect for baking!I hope you enjoy these!

Ingredients:

• 1/2 cup cashew butter

• 1/3 cup agave nectar (could also sub for light colored honey)

• 1 tbsp vanilla extract

• 1 egg (or 1 flax egg)

• 1 1/2 cups almond flour

• 1 tsp baking soda

• 1/2 tsp sea salt

Instructions:

1. eat oven to 350 degrees.

2. In a medium sized bowl, add cashew butter, agave, vanilla, and egg. Using a hand mixer, blend until well incorporated and smooth.

3. Add flour, baking soda, and salt. Continue to blend until smooth.

4. Using a cookie scoop, make dough balls.

5. Place cookies on parchment lined baking sheets, and place in oven.

6. Bake for 10-12 minutes.

7. Remove from oven and let cool on a wire rack.

8. Enjoy!