Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone baking mat.
Combined the cashew almond butter, coconut sugar, egg, baking soda, vanilla, almond extract and salt in a medium bowl.
Beat with a handheld electric mixer until thoroughly combined.
Roll dough into approximately 1 inch balls and place on baking sheet, about 2 inches apart from each other.
Bake for 10 minutes.
Remove from oven and let cool completely on baking sheet. Cookies will be very soft immediately out of the oven but they will harden as they cool.
Once completely cooled, combine the chocolate chips and coconut oil in a small bowl and melt in the microwave until smooth.
Dip the edges of each cookie in the chocolate mixture and garnish with a candied sage leaf. Place back on the baking sheet and let the chocolate set. You can put them in the refrigerator to speed this process up if you'd like.
For the candied sage (*see note for paleo)
Combine the water and 1/2 cup sugar in a small sauce pot and bring to a boil. Stir until sugar is completely dissolved.
Lower heat to a simmer and cook for another 2 minutes. Remove from heat and set aside.
Place remaining 2 tablespoons of sugar in a shallow bowl.
Brush each sage leaf lightly with the liquid sugar mixture then roll in the sugar.
Place sugar coated sage leaves on a cooling rack and let sit for 2 hours at room temperature.
Notes
*Use coconut sugar for paleo version of candied sage