Then I flattened them with the heel of my hand.
These were halfway through baking.
Crispy Chocolate Chip Cookies
2 cups raw cashews
Process the cashews in the food processor for a while . . . until it is warm and smooth and turns into cashew butter. Transfer to a bowl and add the following:
1/4 cup Nature's Hollow Xylitol Honey
1 Tbsp Vanilla Bean Paste (be sure it doesn't have sugar in it . . . some brands do. I make my own.)
3/4 tsp maple extract (I use Frontier brand organic.)
1/4 tsp sea salt
1 tsp baking soda
Mix these ingredients with a hand mixer and then add the next ingredient a little at a time until you get a dough that is stick but not gloopy. It may stick to your hands a bit but, it should come together as a solid ball of dough.
Vanilla Whey Isolate Protein Powder (I used Jay Robb.)
Then fold in with your hands whatever mix-ins you like: chopped nuts, sugar-free chocolate chips, etc. I used 1/2 cup of Lilly's Chocolate chips. Then I used my small Pampered Chef cookie scoop to make dough balls. It was very sticky so every 3 or so scoops, I sprayed my scoop with coconut oil spray. I flattened the dough with the heel of my hand and baked at 350 degrees for 8 minutes or until golden.
Let me know what you think.