- 1/ 2 cup cashew butter
- 1/ 4 cup monk fruit sweetener
- 1/ 2 teaspoon vanilla extract
- 1/ 4 cup tapioca flour
- 3 tablespoons almond flour
- 1/ 2 teaspoon ground chia/flax seed
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon matcha powder
- 2-3 teaspoons almond milk
Preheat oven to 350°F.
If your cashew butter is very hard, heat it in the microwave briefly, about 15 seconds. You want it to be soft and slightly runny.
Combine cashew butter, monk fruit, vanilla extract, and 2 tsp almond milk (omit if your cashew butter is very runny). Add remaining ingredients and stir until a smooth, moldable cookie dough forms. If your dough seems too dry, add extra almond milk, 1 tsp at a time, until a moldable dough forms.
Scoop about 1 tbsp of dough and roll into a ball. Place on baking sheet and use your fingers to slightly flatten the dough into a disc. Repeat with remaining dough.
Bake 10-12 minutes, until lightly browned on the edges. Cool on baking sheet for 2 minutes, then transfer to a cooling rack to cool completely. The cookies will be very soft at first but firm up and become crispy as they cool.