Chocolate Chip Cookies (Grain Free, Vegan, Sugar Free, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 30-36 cookies
  • 1 cup cashew butter
  • 1 cup almond butter
  • 2 tsp vanilla extract
  • ¼ cup Swerve granulated sugar
  • ¼ cup Swerve unpacked brown sugar
  • ¼ cup cassava flour
  • optional: ¾ cup cacao nibs or Enjoy Life mini Chocolate Chips
  • optional: 10 drops doTERRA Copaiba essential oil
  1. Preheat the oven to 375˚F, and line a large baking sheet with parchment paper.
  2. In a a large bowl, cream together the cashew butter, almond butter, vanilla, granulated sugar, and brown sugar. Also, if using, add the doTERRA Copaiba essential oil.
  3. Next, mix in the cassava flour.
  4. Finally, stir in the cacao nibs or chocolate chips.
  5. Using a 1.5 tsp cookie scoop, scoop the cookies onto the baking tray. The shape the cookies are when they go into the oven is the shape they will be when you pull them out, so flatten the balls to form a cookie shape. Also the cookies can be placed very close together because they will not spread while baking. If you have a large enough cookie tray, you might be able to bake all the cookies in one batch!
  6. Bake the cookies 10 minutes and remove the tray from the oven.
  7. Let the cookies cool 5 minutes before removing to a cooling rack..
  8. Serve immediately or store in an airtight container.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 2 cookies
Recipe by Shalom Homestead at