Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
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.
Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.
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.
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!
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.
*Nutrition information is a rough estimate calculated with unsweetened tart dried cherries.