If you don't want to make this a paleo-friendly recipe, you can substitute granulated sugar for the coconut sugar and peanut butter for the cashew or almond butter. Also, you can use regular chocolate chips instead of dairy-free chocolate chips if you aren't concerned about dairy intolerances or making this paleo-friendly

1/2 cup coconut sugar*
1 large egg
1 cup cashew butter (or almond butter, or your favorite nut butter - see note)
1 teaspoon baking soda
1 1/2 teaspoon vanilla extract
Pinch of salt
2/3 cup dairy-free mini chocolate chips*

1/2 cup coconut sugar* 1 large egg 1 cup cashew butter (or almond butter, or your favorite nut butter - see note) 1 teaspoon baking soda 1 1/2 teaspoon vanilla extract 2/3 cup dairy-free mini chocolate chips*

1.Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
2.In a large bowl, whisk together coconut sugar and egg until incorporated. Add in the cashew butter, baking soda, vanilla extract, and salt. Mix with a spatula or wooden spoon until batter comes together. Stir in the chocolate chips.
3.Using a medium cookie scoop, scoop dough and roll into a ball then place on baking sheet.
4.Bake for 10 minutes and let cool on cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
5.Store in an airtight container for up to 1 week.