Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, add the dry ingredients and mix.
In a separate bowl, microwave the cashew butter and coconut butter for 30 seconds. Then add all other wet ingredients and mix.
Add the wet ingredients to the dry ingredients and mix it all together. Use your hands to mix the dough throroughly. It will seem a bit dry and crumbly at first, but it will come together.
Next, roll out the dough to be appproximately ¼ inch thick. I recommend rolling half the dough at a time, and ensure it is being rolled onto something that it won’t stick to. I use parchment paper.
Use cookie cutters to shape your cookies, then place them on a parchment-lined baking sheet.
Bake for 10 minutes.
After removing the cookies from the oven, place them on a cooling rack. Once cooled, store the cookies in an airtight container. They will keep for at least a week.