• 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

Method

• Step 1

  Preheat oven to 350°F.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.