1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1/2 cup roasted cashew butter
1/2 cup sucanat (ground in a coffee grinder until sandy)
1 teaspoon vanilla
1/4 cup nondairy milk (I use almond)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350 degrees F. Mix flax egg ingredients. Cream together cashew butter, sucanat, vanilla, egg and milk in a bowl.
2. In a separate bowl mix together flour, salt and baking soda. Gradually add dry to wet ingredients. Mix until fully incorporated.
3. Form into balls and press with a fork in a criss-cross pattern. I made mine pretty small, like mini cookies. I probably scooped each to be around a rounded teaspoon worth. Bake for 12 minutes.
For more recipes like this check out: http://www.sketch-freeveganeating.blogspot.com 
Source of recipe: Believe it or not we are still on the cookie train after devouring them for the last week. There were no more vegan cookies for us to snack on so I broke down and made a batch! We went to a vegan restaurant in Toronto called Fresh and bought a cashew butter cookie and ever since then we've been wanting to re-create the recipe. We saw a post on Never-homemaker for grain-free cookies that inspired this recipe. You could of course sub in peanut butter for the cashew butter, just make sure it contains only peanuts and without added oil or sugar.