Preheat oven to 350. Line a baking sheet with parchment.
In a small bowl, whisk together flax and lemon juice and let stand for a minute to thicken.
Place cashews in food processor and blend into a coarse flour.
Add remaining ingredients including lemon/flax mixture and blend again until a ball of dough forms.
Use a cookie scoop to form 1 heaping Tbs size balls and place on cookie sheet. Flatten to ¼" thickness with a spatula (cookies will not spread)
Bake for approximately 11 minutes until lightly golden and fragrant. (Don't be alarmed if a little oil releases from the dough. It will reabsorb).
Allow to cool for 5 minutes before removing. ENJOY! :)
Notes
What I used:Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Cuisinart Food ProcessorMicroplane ZesterRaw Cashews: https://amzn.to/2vmQjopBulk Supplements Pure Stevia PowderNutiva Organic coconut oil: https://amzn.to/2H5V0o2Pink Salt: https://amzn.to/2qDduFkMexican Vanilla: https://amzn.to/2vinWYhGround Flax and lemons from AldiTo store: keep in an airtight container at room temp for up to 4 days, refrigerated for 1 week, or frozen for 1 month.