1 cup nut butter of choice (I love using a half a cup of cashew butter and half a cup of almond butter, but both work well on their own and other types work great as well!)
2 eggs, preferably pastured
2 tsp vanilla extract
3/4 cup coconut sugar
1/4 tsp sea salt, plus more to sprinkle on top if desired
1 tsp baking soda
3/4 cup of cacao nibs or chocolate chips
Preheat oven to 325 degrees. Stir together nut butter, eggs, and vanilla extract until well combined. In a separate bowl, mix together the coconut sugar, sea salt and baking soda; then add the dry ingredients to the wet and stir thoroughly. Mix in the cacao nibs or chocolate chips. Spoon teaspoon sized amounts onto a parchment lined cookie sheet, leaving 4 – 5 inches between each cookie to accommodate spreading, and sprinkle with sea salt if desired, before baking for 20 minutes. Remove cookies from oven and let sit on pan for 5 minutes before moving to a drying rack. Makes 18 – 22 cookies.