• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, add all ingredients except chocolate. Using a rubber spatula, stir and fold until thoroughly mixed. Fold in vegan chocolate chips or chopped paleo chocolate.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a spoon, press down on cookies to flatten. Cookies will spread a bit.
• Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes—do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to finish cooling. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.

Irresistible Paleo Vegan Cashew Recipes:

• 2 Ingredient Low Carb Chocolate Cashew Keto Fudge Cups
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