Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together coconut sugar and egg until incorporated. Add in the cashew butter, baking soda, vanilla extract, and salt. Mix with a spatula or wooden spoon until batter comes together. Stir in the chocolate chips.
Using a medium cookie scoop, scoop dough and roll into a ball then place on baking sheet.
Bake for 10 minutes and let cool on cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
Notes
If you don't want to make this a paleo-friendly recipe, you can substitute granulated sugar for the coconut sugar and peanut butter for the cashew or almond butter. Also, you can use regular chocolate chips instead of dairy-free chocolate chips if you aren't concerned about dairy intolerances or making this paleo-friendly.