In a large mixing bowl, combine your cashew butter, granulated sweetener, egg or chia egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 12-15 minutes, or until the edges just start to brown.
Remove from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
* To make a chia egg, combine 1 tablespoon ground chia seed with 3 tablespoon water. Refrigerate for 10 minutes, for a gel to form. TO STORE: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. They will keep longer when stored in the refrigerator. TO FREEZE: These cookies are freezer friendly, so place leftovers in a ziplock bag and store in the freezer for up to 6 months.