Mix all dry ingredients in a bowl.
Heat up the oil and milk together until the coconut oil is melted. Mix well. Add the egg and whisk well.
Add wet ingredients into the dry and mix with a rubber spatula to form a dough.
Let chill in the refrigerator for about 10 – 15 minutes.
While the dough is chilling, preheat your oven to 180°C and line a baking sheet with parchment paper.
Then take the dough out of the refrigerator and roll small balls. The tinier you make them, the crispier they will get. If you love a more chewy cookie, make them somewhat larger.
Place on the prepared baking sheet.
Bake 20-45 minutes. Baking times vary depending on size and on how chewy or crispy you want them. Also, they might feel too soft when you take them out of the oven, but they will firm up quite a bit when they cool.****
Once they’re cooled, you can eat them plain or cover them in (sugar free/dairy free) white and dark chocolate.
*Use certified gluten free if necessary.
**You can use pumpkin spice, which contains similar ingredients.
***Instead of cashew milk, you can use coconut milk or almond milk.
****You could start by baking just a few for testing. Once you’re satisfied with the result, bake all of them.