Add all of the wet ingredients to a medium sized bowl. Add 1 tbsp water at a time. If your cashew butter is more runny you may only need one tablespoon water. Mix until completely combined.
Sift the dry ingredients into the wet. Mix until just combined.
Cover the bowl and chill the cookie dough 30-45 minutes.
Heat the oven to 175℃. Prepare two baking sheets.
Form 9 cookies with the cookie dough. Slightly flatten the cookie dough balls on the baking sheets.
Bake the cookies 10-12 minutes depending on your oven. Bake until the edges have set and gained golden colour, but the middle can still be unset.
When the cookies are done baking, remove from the oven. Sprinkle with flakey sea salt. Let the cookies cool.
Enjoy! And store the leftovers in an airtight container.
