1teaspoonfleur de sel if using regular sea salt reduce to 1/2 teaspoon
Pre-heat oven to 180°C /160°C fan/gas mark 4 and line a large baking tray with baking parchment.
Whisk the egg and sugars together in a large mixing bowl until combined.
Add the cashew butter, bicarbonate of soda and sea salt until the batter is smooth and thick.
Finally stir in the chocolate chips until evenly dispersed.
Leave for a couple of minutes for the dough to set then using the palms of your hands roll up the sticky dough into balls of about about 30g each and place on a baking sheet a couple of inches apart. Crumble a little salt on top of each cookie and press down slightly.
Bake for 6-8 minutes until the cookies are just turning golden.
Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
Making your own cashew butter is easy. See my recipe here.