Step 1

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix.

Step 3

Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.

Step 4

Using a 1/4-cup cookie scoop or two large spoons, scoop out dough, place dough in your hands, and press slightly between your hands to make a thick, flat cookie about 2 inches in diameter. Place cookies on the prepared baking sheet — they will not spread much, so it’s okay if they are close together.

Step 5

Bake for 12-15 minutes until the edges begin to turn golden brown and the tops of the cookies are pale and firm. Let cool slightly before enjoying. They’re delicious with a glass of dairy-free milk!

Step 6

Let cool completely before storing in an airtight container at room temperature for up to 3 days or in the freezer up to 1 month.