Combine Fix & Fogg Cashew Butter, maple syrup and vanilla in a small saucepan. Heat over low, stirring frequently until fully mixed.
Remove from heat and stir in coconut flour. Gradually add milk until desired consistency is reached.
Cover and chill dough for 15–30mins, then fold in chocolate chips.
This is such an easy recipe to recreate and can be doubled or halved depending on how much cashew butter cookie dough you would like. Store in the fridge for up to 3–5 days.
