These chewy, gooey, nutty and irresistible coconut cashew butter cookies will melt in your mouth.

Real quick, can we give a round of applause to all the coconuts and nuts out there? Seriously. How can both these foods be so damn versatile. Between all of their flours, milks and butters, coconut and nuts are pretty much those kids you went to school with who were somehow in every student organization, played a varsity sport, had a 4.0 and still managed a social life.

Common guys, you’re making us look bad. Oh, and on top of that, they’re like really nice people so you can’t even hate them. But hey, if you can beat ’em eat ’em – ok that only works for the coconut and nuts half of this analogy. Please don’t attempt to eat any over achieving friends you may have. You can however, totally dive face first into this chewy, gooey, nutty cookies. These cookies are flourless, which means they’re fluffy yet slightly chewy. I highly recommend eating at least fresh outta the oven (after they’ve cooled a little) there’s just nothing like a fresh cookie. I also recommend storing them in the fridge to keep them fresh.

I’m going to let you in on a little secret. How to take these cookies to a whole other level.

Recently I discovered one of coconut’s many magical products: coconut butter. Specifically, I tried a new brand called Essentially Coconut after hearing great things on Instagram. Let’s just say it was love at first spoon. (PS I’m hosting a giveaway on my Instagram for 4 jars so don’t forget to check it out). Coconut butter is rich and buttery, but slightly flakey and sweet. I’ve been loving it on top of dates, but especially on top of warm coconut cashew butter cookies. It gets all melty and soaks into the cookie a little. Cookie heaven my friends, cookie heaven.