These Cashew Butter Cookies are gluten-free and sugar-free. If you are on a low FODMAP (Fermentable Oligosaccharides Disaccharides Monosaccharides Polyols) diet, replace the cashew butter with peanut butter (if you do not have a peanut allergy). Note: monk fruit sweetener has no effect on blood sugar!

Ingredients

Wet Ingredients

• 1 cup cashew butter room temperature, organic
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1/2 cup Lakanto Monk Fruit Sweetener
• 1.5 Tbsp coconut flour
• 1 tsp baking soda
• pinch salt

Instructions

1. Preheat oven to 375 F. Line baking sheet with parchment paper.
2. Mix wet ingredients in medium size bowl. Stir until combined.
3. Slowly add dry ingredients, stirring vigorously.
4. Place mixture in refrigerator for about 15 mins.
5. Spoon small-ish clumps of cookie mixture onto parchment-covered cookie sheet.
6. Bake at 375 for 10 mins.
7. Let cool for about 5 – 10 mins before removing from cookie sheet.