Cashew Butter Chocolate Chip Oatmeal Cookies

Here's what you need


1/2 cup softened cashew butter

1/2 cup quick oats

scant 1/4 teaspoon salt

3/4 teaspoon baking soda

1/4 cup sugar

2 tablespoon unsweetened applesauce

3 tablespoons mini semi-sweet chocolate chips


Here's what you do


Preheat oven to 350 degrees and set a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.


If your cashew butter is not to a stir-able consistency, pop it in the microwave for 10 seconds at a time. Cool to room temperature and add to a medium mixing bowl. Add in the oats, salt, baking soda, sugar, and applesauce and stir until completely combined. 


Fold in the chocolate chips until evenly distributed. Using a small ice cream scoop, roll 1 tablespoon sized balls of the dough and place on the baking sheet. Be sure to leave about 2 inches between each cookie. 


Bake for 8 minutes until the edges are just golden but the cookies are still a little gooey in the middle. If your cookies did not spread, use the bottom of a flat glass to flatten the cookies about 1/2 inch thick. Allow to cool on the baking sheet for 10 minutes before enjoying. 


Cookies will last well-wrapped at room temperature for about 3 days (though I doubt they last that long!)