Rosemary Cashew Cookies

MAKES 12 TO 15 COOKIES

1 cup cashew butter

1 cup coconut sugar

1 large egg

½ teaspoon baking soda

1 teaspoon pure vanilla extract

⅛ teaspoon sea salt

½ cup mulberries

½ cup cocoa nibs

½ cup chopped walnuts

1 tablespoon chopped fresh rosemary

Preheat the oven to 350ºF. Grease a large baking sheet. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the cashew butter, sugar, egg, baking soda, vanilla, and salt. Beat until smooth, then mix in the mulberries, cocoa nibs, walnuts, and rosemary and continue mixing until evenly distributed. Form the dough into small balls and place them on the prepared baking sheet. Using a fork, press down lightly on each ball to make an X. Bake for 15 to 18 minutes, or until the edges start to brown. Transfer to a wire rack and allow to cool.