Preheat oven to 350 degrees, and line a cookie sheet with parchment.
In the bowl of a food processor, place the raw cashews and coconut oil, blend until mostly creamy, scraping down sides as necessary. Don't be tempted to add everything else in until this is done....it will seize with the addition of liquids. It is OK to add additional oil if the cashews are super thick and not whirring smoothly. Takes 3-4 minutes.
Add in the sugar, salt, and baking soda and pulse to incorporate thoroughly.
Pulse in the liquids: the egg and vanilla, just to mix.
Pulse in the chocolate chips (I won't tell if you add more!)
Place 1.5 tablespoons of dough , a couple of inches apart on your prepared cookie sheet. and flatten gently with wet fingers or the back of a wet spoon. I use my favorite cookie scoop to do this!
Bake for 8-10 minutes until turning just golden around the edges.
Let cool to firm up, then transfer to an airtight container.