Chewy, chocolatey and cashew buttery, these delightful cookies are so delicious and a snap to make. They also freeze beautifully so you can always have some on hand when your crave some nuts and chocolate.
Preheat oven to 375 F. Line large baking sheets with parchment paper and set aside.
Mix the flax meal and water in a ramekin and set aside.
In a large mixing bowl, cream together the sugar and butters until fluffy.
Add ‘flax egg” , vanilla and Creme de cacao and stir well..
In a small mixing bowl, whisk together flour, baking soda and salt.
Fold the flour mixture into the large mixing bowl and stir well to combine.
Add the cashews and chips and combine well.
Using your hands, scoop dough and roll into golf ball sized balls.
Evenly space on cookie sheet (about 12 per sheet).
Using the tines of a fork, make cross-hatch makes on each dough ball, pressing gently until marks are visible.
Bake for 8-9 minutes until becoming slightly golden.
Let cool on baking sheet for about 10 minutes before removing to rack.