These are based on the Ratio cookbook, by Michael Ruhlman.
Ingredients
4 ounces butter
4 ounces cashew butter
2 ounces sugar
1/4 tsp salt
1/2 tsp cinnamon
1 egg
1 tsp vanilla
1 cup (150 grams) chocolate chips
Directions
1. Cream butter, cashew butter, sugar.
2. Mix dry ingredients with a whisk.
3. Add egg and vanilla to butter mixture.
4. Gradually blend in the flour mixture
5. Stir in chocolate chips.
6. Chill dough.
7. Line baking sheets with parchment, then spray with coconut oil.
8. Make balls about 13 grams, and flatten a little when putting them on cookie sheet.
9. Bake 350 for about 15 minutes, until lightly browned.
About 48 cookies, 67 calories and about 2.5 grams added sugar each.
Note: I only had about 2 ounces of GF blend flour, so the rest was about an ounce of potato starch and about 1.5 ounces each brown rice flour and jowar/sorghum flour, and an extra 1/2 tsp xanthan gum.
