We tried these yesterday and they were a huge hit.
3 c finely ground cashews/cashew butter
1/2 c honey
Blend cashews in a food processor as long as you can stand. The smoother they are, the better the cookies. Transfer to a bowl and mix in eggs and honey. Batter will be soupy/gloppy. A little time in the fridge helps. Drop in gloppy spoonfuls onto greased cookie sheet and bake at 350º for 10-12 minutes. They will spread, fluff up, and finally turn golden brown. Allow to cool on the pan before transfering to a cooling rack. Or your mouth. Makes 2 dozen large cookies, or 3 dozen smaller ones.
Mine did not spread out like hers, they stayed in the shape of balls. Perhaps I used too many nuts - I measured out 3 cups of cashews (soaked and dehydrated) then turned those into nut butter. I mixed the eggs and honey in the food processor which may have also made a difference because it was THICK, not soupy/gloppy. I didn't use the full 1/2 cup of honey, just a few drizzles.
I had an idea for making nut butter in the future though....my kids love a spoonful of nut butter for a snack so if I know they will be eating it right away I'm going to add a few raw egg yolks while processing the nuts. It doesn't change the taste or texture but adds important fat and vitamins/minerals.