These gluten-free cookies are light, fluffy. gooey and the best d*mn vegan cookies you will ever have!
Line a baking sheet with parchment paper and set aside.
In a standing mixer, whisk together the cashew butter, coconut oil and coconut sugar until combined. You want the solid coconut oil to break down slightly and incorporate with the cashew butter.
Add the rest of the ingredients except for the milk and chocolate chips. Mix together for an additional 1-2 minutes.
With the mixer on, CAREFULLY pour in the milk a tbsp at a time. The dough will be at the right consistency when it is no longer crumbly and starts to form together. You don't want this dough overly wet!
Scoop out 1 1/2 tbsp of the dough and roll the dough into a cylinder shape. (*See picture) The cookie should be longer than it is wide. Put the cookie dough down on the baking sheet so that it is standing up. Repeat with the rest of the dough (you should be able to get about 12 cookies.)
Place the baking sheet in the freezer for 20-30 minutes. While the cookies are freezing, preheat your oven to 350 degrees F.
Once the oven is preheated, bake the cookies for 10 minutes. Pull the cookies out and lightly press them down with a spatula. These cookies will not spread but baking them first in the cylinder shape is what makes them extra fluffy (and gooey)!
Pop the cookies back in the oven to finish baking for 2-4 minutes. Make sure not to overcook them! Mine took exactly 2 minutes more.
Let the cookies cool for 5-10 minutes on the baking sheet before enjoying.