In a large mixing bowl, add the cashew butter, brown sugar substitute, and egg, and mix well. Add the baking soda and chocolate chips and mix until just combined.
Cover the bowl and refrigerate for at least two hours.
Preheat the oven to 180C/350F. Remove the bowl from the refrigerator and roll the dough into balls. Place them on a lined baking sheet and gently press down into a cookie shape.
Bake the cookies for 10-12 minutes, or until the edges become slightly firm.
Remove the cookies from the oven and let them cool completely, before enjoying.
* For an egg-free option, you can use 2 flax eggs. TO STORE: Leftover cookies can be kept at room temperature, covered, for up to one week.TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.