Put the cashew butter, maple syrup and coconut oil in a pan and warm gently over a low heat until it becomes smooth and pourable.
Add all of the dry ingredients to a large bowl.
Pour the cashew butter mixture into the dry ingredients and stir very well together. If the mixtures is too dry you can now add a little water a tablespoon at a time. You won't need more than 6.
Now you need to form them into cookie shapes and place on the baking sheet. I packed the mixture tightly into an ice-cream scoop then turned it out, but you can just pick up lumps and squeeze them together hard into balls in your hands if you prefer.
The mixture is quite difficult to work with and sticky. You need to pack/squeeze the mixture together really well. If you struggle just let it cool completely as it then becomes easier. If they fall apart a little on the tray then just squeeze them together again with your fingers.
Once you have the balls formed place them on the sheet and squash the tops down with the back of a fork until they are about 1cm thick. Tidy them up again a little if some bits fall off when you do this.
Bake in the oven for about 15 minutes. They might take a few minutes more or less so keep an eye on them. Take them out when they start going golden brown around the edges and on the bottom.
Let them cool on the tray then store in an airtight container.