In a large mixing bowl add your cashew butter, sugar of choice, egg, vanilla, baking soda and salt. Your mixture will be thick, but you should be able to stir it still. Stir till everything is well incorporated.
Scoop your dough onto your pan, leaving enough space between the cookies (these cookies spread quite a bit, for a more thin and chewy cookie). Bake in the oven for 11-13 minutes, or till the edges are set and the tops are getting some color.
Let cool on the pan for at least 15 minutes, and then remove onto a cooling rack to cool completely.
Devour!
*Store your Flourless Funfetti Cookies in an airtight container and they should last about a week, but taste best within the first 3 days.