I made these today! My husband’s coworkers went cray for them.

You gotta love an Elana’s Pantry recipe 🙂

Crispy Chocolate Chip Cookies

2 cups cashew meal (Elana used Almond Flour, they’d be delish with hazelnut flour too.)
¼ teaspoon sea salt
¼ teaspoon baking soda
½ cup palm shortening
¼ cup coconut sugar
1 egg
1 tablespoon vanilla extract
½ cup chocolate chips

1. Combine flour, salt, and baking soda in a food processor
2. Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
3. Remove blade from processor and stir in chocolate chips by hand
4. Scoop tablespoon-sized balls of dough onto a parchment lined baking sheet
5. Press balls of dough flat because they don’t spread too much during baking.
6. Bake at 350° for 10-12 minutes
7. Cool for 15 minutes (important!! NO TOUCHEY!)