Preheat the oven to 350F and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.)
In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet. Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.
Bake for 10-12 minutes, until the cookies are lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature, or store them in the freezer for a firm and crispy texture. (We prefer them frozen!)
The cashew butter I used had only two ingredients: cashews and oil. Raw cashew butter is too expensive to use in a baked cookie recipe, since you're baking it anyway, so save your money and just enjoy these cookies as a special treat.